Category: Multigrain

Bread recipes made with more than three grains or grain flours.

if you are interested in breads specifically made with ancient grains, look here

Broadmoor Baker’s Bread

Betsy Oppenneer

Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.

Horseradish & Mustard Rye Bread

Mark Oppenneer

This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.

Not Too Sweet Chocolate Coffee Bread

Mark Oppenneer

I was tempted to call this Coffee Chocolate Sex Bread but I couldn’t quite figure out how that third part would work. I mean, what a trifecta though! I tacked on the “not too sweet” because the coffee and coffee flour add the bass notes while the chocolate plays the melody. That would be so cool if it made sense.

Kañiwa Coffee Pumpernickel Bread

Mark Oppenneer

Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.

Savory Portobello Bread #2

Mark Oppenneer

A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.

Anise Lemon Pecan Bread

Mark Oppenneer

Anise Lemon pee-KAHN Bread. Not PEE-can. As my Mom, a proper Southern Belle, used to say to her New England friends… a PEE-can is what you put under your bed at night. Silly Yankees.

Mark’s Sadhappy Bread

Mark Oppenneer

Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.