Multigrain bread extraordinaire!
Such a name deserves an exclamation point. I think all breads should have such names: casatiello magnifique! Kaiser rolls eleganza! English muffins especial! However, sadly, in his excellent The Bread Baker's Apprentice, bread enthusiast and expert baker Peter Reinhart opts for the more sensible, straightforward names: casatiello. Kaiser rolls. English muffins.
Until you get to page 187, where for some reason Reinhart was moved to title his multigrain loaf, "Multigrain bread extraordinaire." It seemed a little randomly enthusiastic, especially for a nutritious bread that might not otherwise inspire such joie de vivre. Speaking for myself, I tend to get a little more excited by, say, a brioche made with enough butter to fill the business end of a dump truck. Brioche extraordinaire! That, I could expect.
But then I made the dough for the extraordinary multigrain bread. And in its bountiful rustic healthful glory, it rose so high atop its pan as to make me blush a little.
I baked it, and witnessed its surprisingly soft crumb flake away from its delicate crisp crust. I then took Reinhart's advice: "This bread...makes the best toast in the world." I browned a few slices in the trusty toaster oven, anointed them with an "appropriate" amount of salted Irish butter, and promptly enjoyed the best toast in the world.
The Bread Baker's Apprentice challenge asks that we do not share Peter Reinhart's recipes, no matter how extraordinary or pedestrian. But you have the book. So turn to page 187 already!
Previously, on A Stove With A House Around It:
One year ago: crispy chicken tacos
Two years ago: mustard chicken in phyllo
Three years ago: cream of mushroom soup