My Version of Multigrain Bread from Stomping Ground Cafe in Campus Town

                                            “I've heard it said that when you
                                       die you enter a room of bright light, and
                           that you can smell bread baking just around the corner.”
                                  ― Rick Bass, The Hermit's Story: Stories




Stomping Grounds Cafe in Campus Town serves a Tomato Basil Bisque with three lovely chunks of Multigrain Bread. I always enjoy the soup but absolutely adore the bread. It's one thing to eat good bread in a cafe, but so much better to make your own and have all the experiences associated with that task.

Multigrain Breads with a loaf of Sunflower Sesame Bread in foreground

With Fremont fed and raring to go this morning, I decided it was time to try to replicate the bread served at Stomping Grounds. I used the Multigran Struan recipe in Peter Reinhart's Whole Grain Breads book, using 3 ounces of cooked steel cut oats and 3 ounces of cooked millet with the rest of ingredients called for in the "Soaker". Ten ounces of Fremont served as the "Biga" (along with an additional 6 ounces of bread flour) and I followed the list of "Final Dough" ingredients, adding an extra Tablespoon of honey, 1/2 cup 8 grain cereal and 1/2 cup chopped toasted pecans. I might consider using whole wheat flour for the additional 6 ounces added with the sourdough the next time I make these loaves. Otherwise, I think I'll leave well enough alone and enjoy this bread as is.