I remember reading about someone saying that “Some multigrain bread is better suited to propping open a door than making a sandwich”! My one and only attempt at baking multigrain bread seemed to, more or less, prove this theory.
Then Rachel of Tangerine’s Kitchen announced she was hosting this month’s Bread Baking Day themed “wholegrain bread”! I have been otherwise busy for most of this month and I didn’t really want to complicate things with a wholegrain bread experiment which I was almost sure wouldn’t turn out right.
But it was BBD and a good friend was hosting it, so I found the time to bake some wholegrain bread. While this attempt didn’t produce a doorstop, but a reasonably moist if slightly dense loaf, it tasted awful. And I am not doing full justice to the bread when I say “awful”!!
I followed a recipe (accompanied by a temptingly beautiful picture) I found on the net that used cracked wheat, oats, corn and powdered flax seed. I’m not sure where things went wrong but I’ll just wrap up this experience by mentioning that the bread went into the bin. Not only was my multigrain bread a fiasco, I also felt terrible wasting food.
I do like multigrain bread, but there’s not much point in making something that no one else (read my husband and daughter) wants to eat, even though it’s healthy. But being the eternal optimist I am, I was sure there had to be a recipe somewhere for baking multigrain bread that tasted good. And third time is supposed to be lucky, I’ve heard.
So I played safe (better safe than sorry, I thought) and tried out these rolls (well, two grains and a third grain flour counts for multigrain, doesn’t it?) which I slightly adapted from this Multigrain Bread and this post contains my version.
I am happy to report that these rolls were very soft and tasty (and healthy too), totally unlike what I have come to expect wholegrain bread to be. I had this concept of a more dense and slightly heavy bread whenever multigrain bread is mentioned.