multigrain boules

On paper, this sounds like one of the more adventurous breads I’ve ever made — wheat (white and bran), rice, corn, oats — but in reality, it was a pretty simple bread to make and very tasty. Even C., the whole grain averse one, liked it. It was a great bread to start off the new year — nutritious and wholesome. Below is a shot of a slice of the boule.

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