This big, multigrain loaf from America’s breadbasket presented the usual multigrain baking challenge: producing a hearty loaf, not a leaden one.
Why This Recipe Works
This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds. We rely on seven-grain cereal mix to shorten the ingredient list while still providing hearty texture and complex flavor. Starting the bread in a hot oven creates an initial “spring,” and lowering the temperature later prevents the seeds from burning. Bread flour gave us the gluten development necessary to make our loaf rise high, and a pan of water in the oven prevents the crust from setting before the bread is fully risen.