Hamelman's Oatmeal Bread
This is my second try at Hamelman's Oatmeal Bread.
We're really pleased with it for sandwiches. My husband prefers a pan loaf but I think it would make a good hearth bread as well.
Mary
Yesterday I made Rose Levy's Cinnamon Raisin Loaf from her Bread Bible. It's an enriched dough, using a sponge and lots of butter (no eggs, except one beaten as a wash for the interior of the rolled dough. It gets rolled out, an egg wash applied, sprinkled with cinnamon sugar and rolled into a loaf. It's somewhat labor intensive but the recipe produces a really good bread. However, there's a mistake in her recipe, which if you have Bread Bible, you should note. On page 261 - "Flour Mixture and Dough", she lists the ingredients: flour, dry
with the help of my dad and sister, i finished the insulation layer on the oven. the only thing left to do now is a plaster layer - which won't affect the performance. that means baking can begin as soon as this layer is dry enough.
before we applied the final layer, though, i ran a cook of four pizzas. 
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Instead of toasting English muffins, we toasted our multigrain bread, made with seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours to make [i]Eggs Fauxrentine[/i] (ouuchh!
Light Rye & pumpernickel
Silesian Light Rye from Leader's "Local Breads"
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I have been baking for about 2 years now. A check of my history shows that I have been on the road to enlightenment for 1 year and 23 weeks at TFL. I started with the BBA by Peter Reinhart and then his Whole Grain Breads. A few other books have caught my interest along the way and I noticed that Hamelman's "Bread" always got high marks but some thought he was really talking to the pro audience. I started to notice that many of the breads I liked had references to Jeffrey Hamelman so I thought I would take the plunge and see if I could keep up.
Recently I have been trying to find breads that deliver great flavor with a nutty after taste and also look good. After I found Mark Sinclair's Back Home Bakery recipe for Multi Grain bread I have come to appreciate his experience and sense for selecting grains and methods. I have made 5 or 6 batches of the Multi Grain and it is just so full of flavor I can't get over it.
Here are some pictures of a batch of Hamelman's light rye that I made using a couple of dutch ovens simultaneously. I did the entire mixing/kneading process by hand just to be able to get a good feel for the dough. I doubled Hamelman's recipe and made 2 three pound loaves using 2 dutch ovens.
