Multigrain cereal bread
Bread
Several years ago, I learned from longtime community member, thirshfeld, an interesting tip, as well as a fascinating bit of bread-making history. His tip? You can put fresh breadcrumbs, made from slightly stale bread, in the dough of new loaves that you bake. This practice was so common in the 19th century that local governments here and in Europe actually limited the quantity the amount of bread crumbs commercial bakers were allowed to add. This bread incorporates loosely packed fresh bread crumbs, ideally made from toasted homemade bread. The nicer the bread you use for the bread crumbs, the better this loaf will be. I recently made a loaf of this using crumbs from a fennel and sesame studded semolina bread (from "Tartine Bread"), which turned out quite well. If you can't easily get multigrain hot cereal, quick-cooking steel cut oats will do. Either way, I hope you enjoy this. ;o)
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