Yeasted Multigrain Bread

Name: Yeasted Multigrain Bread
Yield: 1.0
Ingredients: 2.0 cup Biga Style Pre Ferment; 1.75 cup Unbleached Bread Flour; 0.75 cup Multigrain Blend; 2.0 tablespoon Cooked Brown Rice; 2.0 tablespoon Brown Sugar; 1.0 teaspoon Salt; 0.5 cup Buttermilk; 2.0 tablespoon Honey; 10.0 tablespoon Cool Water Poppy Seeds For Topping; 1.0 Big A; 3.5 cup Unbleached Bread Flour; 1.0 teaspoon Instant Yeast Active Dry Yeast; 1.25 cup Cool Water Multigrain Blend; 1.0 pound Polenta; 1.0 pound Rolled Oats; 0.25 pound Wheat Bran; First; Biga; 3.5 cup Unbleached Bread Flour; 1.0 teaspoon Instant Yeast Or Active Dry Yeast; 1.25 cup Cool Water

Yeasted Multigrain Bread — a community recipe on Potlikkr.

🍽 Serves 1.0

🥞

Ingredients

2.0 cup Biga Style Pre Ferment
1.75 cup Unbleached Bread Flour
0.75 cup Multigrain Blend
2.0 tbsp Cooked Brown Rice

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Method (preview)

1
You can keep this in the refrigerator for up to three days, so could make three or four loaves (depending on how much biga you have). You can also freeze some of it. I cut it into 8 ounce portions and freeze in individual freezer bags. He recommends mixing it one day and freezing it on the next day if you are going to save it.
2
Second note:

I always use a lot more flour than he mentions. I end up adding almost another entire cup. Not sure if that's a typo ...

Cook this tonight? 👨‍🍳

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