[Magdalen] home made multi grain bread?

[Susan Hagen]

Rye adds a very distinctive taste and a much denser, heavier texture.
If you don't like the taste by all means leave it out.  Is that why
you don't want to use a cereal mix?  If you want to mix your own I
would suggest that you look at the texture, or grit of a cereal mix
and try to approximate it.  For example, steel cut oats are probably
way too coarse to use in bread unless you at least partially cook
them.  You could use things like bulgur wheat, corn
meal/grits/polenta.  I like a mix of seeds - sesame, flax, sunflower.

Susan

On Wed, Feb 4, 2015 at 1:40 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:
> does anyone have a recipe they've 'tested' and make for a '7 grain' type
> whole wheat bread?  I do not want to use a cereal mix for the grains but use
> my own selection.  And if we have experienced whole wheat bread bakers, how
> critical is rye flour for flavor/texture as I see most breads have whole
> wheat, white and rye flour combinations in them.
>
> Lynn
>
> My email has changed to: houstonKLR at gmail.com
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not a
> single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck



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