WGB # 24 Multi Grain Whole Wheat

This bread was made with a cooked mix of grains consisting of: muliti grain rice mix, ww berries, flaxseeds, quinoa, rye berries, red bulgar and wheat bran. The resulting dough was very wet and required an additional 1 + 1/2 cups ww flour to get it soft and tacky. The rest was done as written in the book. The dough was proofed and then shaped into 2 boules, one was place in a wicker basket lined with floured muslin,the other in a floured wicker basket to get an imprinted design on the dough.
 The finished bread was a little moist and slightly chewy, a very tasty eating experience.

WGB #23 WW Hearth Bread

This recipe was not made according to the instructions due to ,well, I was involved with other projects at the time. So, it was over proofed, over  risen prior to being shaped and baked. The result was very enjoyable, a soft tender ,moist crumb, tasty of wheat and orange peel , which  i had added. I would make this again with the orange peel and maybe adding some walnuts/ dried cranberries.

WGB # 22 Whole Wheat Challah

 

This is WGB challenge #22, WW Challah

 

 I personaly prefered the all purpose flour /bread flour recipe, it was not what i would call a challah bread.
It was good in it's representation of a ww bread based on the challah method.