This five-grain walnut bread marks a year of bread baking with others equally passionate about the craft. Who knew that people actually took time to master a recipe, take photos, and share knowledge with like-minded folks? I’m now convinced that you can find anything on the interwebs.
What started off as an occasional substitution for rice has turned into a full-blown obsession. A quick review reveals that about one-third of my short history of blathering is bread-related. I learn something new with each post and yet I still don’t know how to pronounce Sûkerbôlle. Help?
As Tanna pointed out, this five-grain walnut bread is technically a four-grain. All-purpose flour and whole wheat flour, both milled from the same grain, somehow clocked in for two. The other flours are oat, rye, and brown rice. I replaced the oat flour with cornmeal for additional crunch here and there.
Slicing the freshly baked loaf releases a heady scent of toasted walnuts and grains. Even without additional fat or sugar, the bread seemed moist (probably because of the rye flour) and a bit sweet (probably from the brown rice).