Multigrain Bread

177 comments

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf—and we didn't want to spend all day making it.

SERVES Makes two 9 by 5-inch loaves

TIME 1¼ hours, plus 1 hour standing and 1¼ hours rising

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WHY THIS RECIPE WORKS

Although multigrain bread often has great flavor, the quantity of ingredients weighs it down so much that the loaf becomes as dense and as heavy as a brick. On the other end of the spectrum are loaves with a nice, light sandwich-style textu...

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