Crusty Multi-Grain Bread

Crusty Multi-Grain Bread

  • Preparation 20 min
  • Cooking 1 h
  • Waiting 45 min
  • Raising 12 h
  • Makes 1 loaf, about 1 3/4 lb (800 g)
  • Freezes Yes
  • Egg-free
  • Nut-free
  • Vegan
  • Vegetarian
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Categories

Ingredients

  • Bread

    • 2 cups (500 ml) multigrain flour (or 6-grain flour)
    • 1 1/2 cups (375 ml) unbleached all-purpose flour
    • 1 1/2 tsp (7, 5 ml) salt
    • 1/2 tsp (2.5 ml) instant dry yeast
    • 1 3/4 cup (430 ml) cold water
  • Coating (see note)

    • 3 tbsp (45 ml) whole-wheat flour
    • 3 tbsp (45 ml) cornmeal

Preparation

  • Bread

  • Coating

Note from Ricardo

You can replace the coating with 1/3 cup (75 ml) of whole-wheat flour. This bread will keep well for 2 to 3 days. If needed, heat the loaf in the oven for 5 minutes to restore its crunchy crust.

This recipe is inspired by the bread recipe created by baker Jim Lahey and presented by food writer Mark Bittman in the New York Times.

Personal Note