Baking Journey: Wholewheat Multigrain Bread
He followed the recipes in Healthy Bread in 5 minutes a day and made this wholewheat multigrain bread. It is yummy and was well received by his family. But I prefer it to be a little more airy. The dough can be kept for 2 weeks depending on the type of bread you prefer (e.g 2 weeks is close to sour dough and 1 day is just whole wheat bread), when you want to eat a bread, you then let it sit in the air for 90 minutes, shape it the way you want it and pop it into the oven. The dough is also the basic dough where you can add ingredients you want, e.g raisins, dried tomato, nuts, bananas etc to make a whole variety of bread. I am so excited to eat homemade artisan bread which is healthy and without preservatives! Yay.
If you need the recipe and instruction, drop us a note.