Seven-Grain Whole Wheat Bread
If you've visited this blog before then you know that I enjoy baking bread. After years of doing so it is rare that the loaves do not turn out really good, but some are better than others. Then there are the instances where everything is aligned just right--the temperature of the dough, grains cooked just right, my timing, proper dough hydration, etc.--and the bread turns out truly excellent. This is one of those instances. After cooking the grains I included them and their cooking liquid in a refrigerated pre-ferment for about 12 hours. Then yesterday I made three beautiful loaves..I froze one and gave one to a neighbor. Anyhow, here's the process in pictures (click any photo for a larger view).