It tastes great again. I think next time I make a multigrain loaf I’ll grind up the flax seeds and amaranth before making the soaker.

I’d like to make an oatmeal bread of some kind for my next loaf. Probably sandwich bread.

I think I may have made the cut too deep. Not that it really matters too much.

It baked for 40 minutes, just like last time.

This is my attempt at a bâtard.

First, pat the dough into a fat rectangle. Fold the top into the center, then fold the bottom into the center. Then fold the top down again and seal the seam. Rock the loaf back and forth to even it out.

I brushed it with water and sprinkled with poppy seeds again.

Same ingredients as last time. I only needed about 4 ounces of extra flour for this dough because the soaker was a just a bit thicker.

After soaking overnight

I’m making another loaf of multigrain struan. This time I precooked 1/4 cup of steel-cut oats and 1 tbsp of millet together in 1 cup of water for about 15 minutes, until the water was all soaked up/evaporated.

The cooked grains came to about 4 ounces, so I added about an ounce of flax seeds and an ounce of amaranth to bring the grains up to 6 ounces.

The grains are mixed with 2 ounces of flour, 1/2 tsp salt, and 6 ounces of milk as before.

Wow, this is tasty. The oats give it such a good flavor. I love the mix of grains and the different textures they offer. Definitely a winner!

Preheated the oven to 425°F.

The loaves proofed for an hour, and right before baking I cut a slit down the middle of each loaf with a serrated knife. When they went in the oven I lowered the temp to 350°F. They baked for a total of 40 minutes, rotating the pan after 20 minutes.

The dough fermented for an hour, then I shaped it into two smaller round(ish) loaves. I placed them on a parchment-lined baking sheet (also sprayed the parchment with cooking spray). Brushed the tops with water and sprinkled with poppy seeds.

I’ve decided not to take step-by-step photos this time because the process is basically the same as before.

Ingredients:
multigrain soaker
14 oz starter
2 oz whole wheat flour
5/8 tsp (5 g) salt
2 1/4 tsp yeast
2 oz honey
.5 oz canola oil

Extra flour needed: 4.5 oz

Combined as before (except I didn’t have to cut the soaker into smaller pieces – it poured).

My soaker this time was pretty goopy, not at all like my last one, which had a consistency more like an actual dough. It took about a cup of extra flour to make up for it.