It's all about the bread, man...

[Typo_Negative]

I have not eaten a slice of white bread in going 20 years, and haven’t missed it.

Around our house, we eat several varieties of Dave’s bread. We like sourdough and I love bakery breads like dutch crunch, pumpernickel, pugliese…

[Hari_Seldon]

My favorite bread is the one I have been making weekly for the last 40 or so years. It starts by cooking a half cup each of corn meal, ground flax seed, ten grain cereal, oatmeal, and powdered skim meal for 10 seconds in about 2 1/2 cups boiling water. Take it off the stove, let it cool for an hour, add 1/2 cup of cold water, 1/2 t. of sugar and 1/2 t. dried yeast for ten minutes. Add half and half whole wheat and white flour a few cups and mix and knead enough flour to make a nice dough. Put aside in a greased covered bowl for at least 18 hours. Knead again and put it in a covered pan for an hour and a half or so. Bake for 50 minutes at 425.

[running_coach]

@Bumbazine

For me it’s Dave’s 21 Whole Grains, though the rest of the family likes Good Seed as much. (I have trouble with seeds). Also, Franz’s 9 Grain is pretty darn good for less money.

I just don’t like anything with raisins.

Same here.

[pulykamell]

While the multi-grain breads have their place, I’m not really a big fan of them except on open-faced sandwiches, maybe in the German or Scandinavian style. When I want a good sandwich, I want something like a hoagie roll or a baguette. Give me good crusty (but not too crusty) white bread any day of the week. Something with crackle on the outside, but won’t rip the roof of your mouth up, and something soft and pillowy on the inside.

[Mr_Downtown]

@Gray_Ghost

Agree on all counts. If you’re still in Chicago, Reuter’s and Dinkel’s Bakeries sound like they’d fit the bill for brotchen.

Dinkel’s became a coffee-and-dessert bakery a few years ago and quit carrying the German-style bread. Reuter’s I didn’t know about, and will investigate. Alas, neither is very convenient for a carless downtowner like me.

[DorkVader]

@Hari_Seldon

My favorite bread is the one I have been making weekly for the last 40 or so years. It starts by cooking a half cup each of corn meal, ground flax seed, ten grain cereal, oatmeal, and powdered skim meal for 10 seconds in about 2 1/2 cups boiling water. Take it off the stove, let it cool for an hour, add 1/2 cup of cold water, 1/2 t. of sugar and 1/2 t. dried yeast for ten minutes. Add half and half whole wheat and white flour a few cups and mix and knead enough flour to make a nice dough. Put aside in a greased covered bowl for at least 18 hours. Knead again and put it in a covered pan for an hour and a half or so. Bake for 50 minutes at 425.

I might like to try this recipe sometime, but a couple of questions,
Where you said skim meal, did you mean skim milk?

I’m guessing, based on my experience in mixing up the two, that allowing it to sit for 18 hours you’re using regular yeast and not quick yeast? Would this recipe be ok with quick yeast? Or do you want that length of time for the yeast to take more of the sugar out(18 hours seems like a long time) I ask that because it seems like quick yeast was the only thing available without a bunch of running around, the last time I made bread.