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Multigrain bread

July 16, 2010
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Another baking project from Peter Reinhart’s Artisan Breads Every Day. This loaf is adapted from his everyday 100% whole wheat bread. I used mostly whole wheat flour, with a cup of oatmeal and about a third of a cup of cornmeal. It’s sweetened with honey, and makes great toast. Somebody wanted a fancier version, so I included a large roll with chocolate chips and pecans. One of the things I like about Reinhart’s recipes is that they are easily adaptable, with several possible variations.

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