makes 2 medium loaves
We’ve all seen our share of multigrain breads in recent years. You know the kind I mean: loaves that are on the dark side—but not bien cuit—and studded with all kinds of seeds and nuts. It looks like the dough was rolled in a bowl of muesli. That may sound a little judgmental, and you may wonder whether it means I’m against multigrain bread. I am not. In fact, I’m all in favor of using cracked oats and rye and fermenting them; this way you get the crunch and bite of whole grains, with the flavor boost of fermentation.
Toasting the sunflower seeds accentuates their umami and allows that toasted nutty flavor to seep into the crumb as the bread bakes. The effect of yeast on the whole grains is absolutely magical. Also, I try to make my multigrain bread with local flours, which are increasingly available at farmers’ markets, including flours made from recently harvested grain. I think it’s fair to say that today, home bakers have more varied grains and flours to choose from than at any time in the past. If you opt for fresh, local, and varied ingredients, they will often add up to a supremely satisfying bread.