Posted: 2010 May 10 (Mon) 14:33 UTC
There's nothing new about this "3-grain" bread. I've made plenty of 3-grain breads. They've been wheat, oats, and spelt or rye. The ingredients this time were:
With this combination, all-purpose was 31% of the flour by volume.
I now feel completely comfortable making these basic breads, so there's not much to write about when I only use these flours. So what's next? I bought a package of coconut flour yesterday. I'm not sure yet what to do with it, but it should be interesting. And I still want to use potatoes to see how that works. Also, I want to start introducing herbs and seeds to add some flavor highlights. That should be fun.
I've been doing basically that for my pizza crusts. Last night, I made a 1.5:1 blend of whole wheat and all-purpose. I mixed in some oil from a jar of sun-dried tomatoes, chopped rosemary, and chopped basil. And for good measure, I also added some sun-dried tomatoes. Herbs really made it explode with flavor, so I'm sure it'll be a good addition for bread, too.