This was actually a variation of Peter Reinhart’s Roasted Three-Seed Bread (from Brother Juniper’s Bread Book). The original recipe has sunflower, pumpkin and flax seeds, and I added a few more. It’s actually very, very good — medium crumb, great crust — and this is coming from someone who doesn’t really like breads with nuts and twigs. I have no problem with the smaller seeds of the bread world, actually, but sunflower and pumpkin seeds (at least in store-bought breads) tend to be a little too prominent for me to ignore. In this bread they all blend together in the dough in a sort of seedy symphony. Now if only I had splurged on some of that nice Irish butter when I was at the grocery store, my happiness would be complete.
This multigrain bread first appeared in Peter Reinhart’s excellent Brother Juniper’s Bread Book. I used Lundberg Family Farms Wild Blend (a blend of a couple varieties of brown rice, as well as wild, Wehani and Black Japonica rices) in the dough, as well as diced fresh onions. P. said the taste reminds him of Scallion Pancakes. I find the onion flavor somewhat subtle, but it’s definitely present. L. seeemed a bit taken aback by the notion that there were all these different kinds of rice in the bread, but he had several slices nevertheless!
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.