All out of whole wheat flour, I searched my bread library for a recipe that at least incorporated grains for this week's loaf. I settled on Reinhart's Yeasted Multigrain from Crust and Crumb- a recipe I happened to have had my eye on for awhile.
One of my more recent acquisitions to my bread library is Peter Reinhart's Whole Grain Breads. I try to bake bread at least once a week, but as a college student, that isn't always feasible- especially with our tiny ovens. So to inaugurate the book I decided to make a sandwich loaf (hearth baking is nearly impossible in these ovens) and because Im trying to stick to whole grains as much as I can (yes, I sometimes resort to white breads!) the first whole wheat bread in the section it was!
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.
