The twentieth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Multigrain Bread Extraordinaire, and is found on pages 187-189.
This is a great tasting bread. Oh, I know, it isn't much in the looks department, but believe me, it is very tasty and delicious. I have no idea why the inside of my bread looks like it wasn't fully mixed, with the different colors from the different grains here and there, because I kneaded this for the correct amount of time, it reached all the "ready" tests for texture and temperature, but it still looks in the final stage, like it isn't properly mixed. Feel free to chime in either email or comment section why you think that might be. It did not affect the taste, however, it was just delicious.
Makes great toast and grilled cheese as well as sandwiches. Definitely a repeat.
Nancy, Cathy, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking on a slower schedule. If you would like to see their Marbled Rye, click on their names and visit their sites, or you can visit the main group and marvel how they are so far ahead of us. We'll get there...Slow and Steady. Our next challenge: Pain a l'Ancienne, found on pages 190-194.
