I love baking all kinds of breads, including sandwich bread. I make a great rye sandwich bread. However, I haven't come close to baking at home a loaf of multigrain sandwich bread I like quite as much as Nature's Own Perfectly Crafted Multigrain Bread. It bums me out because I would prefer to bake it than buy it, but I can't figure it out.
Anyone have a guess at the Nature's Own Perfectly Crafted Bread recipe and technique to make that bread — or something very close?
Thank you!
Hamelman’s Five-Grain Levain Bread is a favorite among many bakers on theforum.
http://www.thefreshloaf.com/node/59038/community-bake-hamelmans-fivegrain-levain
I can vouch For this recipe, I made this several times while working on my skills and even when I had less than stellar bakes, each time it tasted great.
Benny
I agree. Hamelman's 5 grain levain is superb - especially the version with the rye starter.
I just looked a the recipe for Nature's own and noticed sugar and brown sugar among the first ingredients. You might like Peter Reinhart's recipe for Struan bread - it's slightly sweet and seems closer to the the Nature's Own.