Saturday, May 13, 2006
First of all, I have to admit that this is not a ten-grain torpedo; it's a six-grain. I couldn't find a ten-grain cereal mix, but I had a five-grain mix, and I added polenta as the sixth grain. The suggested pumpkin seeds sounded good, but not good enough for me to go out on a rainy night and try to find them.
Jim and I are going to a party tonight, and I volunteered to bring something to eat. Jim suggested that as long as I was baking bread, why not just bring that. It was very practical advice, but I'm afraid that if I don't make a move on the bread right after I arrive, other, less deserving, people will eat it before I get to sample it. I decided I could foil them by bringing it unsliced and then taking a piece for myself as soon as I slice it. If nobody but me eats it, I'll be offended too.
Four hours later:
The bread was eaten, so I am not offended. I also had a slice, and it was delicious, even minus four grains. This could easily become my daily bread. The grains add enough texture to make the bread interesting, and they make the flavor more complex. The light dusting of rye flour makes the bread very attractive--even more attractive than in the photo.
6 comments:
i think cool to make all breads of bible...but it seems to me a few crazy! some breads are not good.
Did you find the starter was too dry? I've made this recipe twice and both times I have had to add a bit of water.
Sam,
I didn't think the starter was too dry, although there are always so many variables in bread. Since I started measuring by weight instead of by volume, I have found all of Rose's measurements to be exactly right.
I am so so enjoying your blog- I am getting back into bread-making after a lapse of many many years. I love the BB and I have made several of her recipes. I, too, had a nightmare the first time I tried the rosemary focaccia, but it was my own mistake- the second time was perfect! Today I made the 10-grain torpedo- although mine, too, was minus a few grains, having bought the 7-grain cereal before I knew that this recipe was begging to be made. I am sharing the loaf with a special friend who, like me, appreciates such things. Keep blogging- I love it!
One more thing- I thought I had made a mistake with the sponge, but I just saw that Rose made a correction- saying the dough will be dry and not wet- whew! I plugged along with what I had, confident that she wouldn't lead me astray- and she didn't.
I am currently making this bread. Do you think it really has to rise 3x? I need to find another distraction because I have a tendency to obsess and babysit my bread a little much. Is Levy's your go-to multi-grain recipe?
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