Today, besides [url=http://weightloss-slim.fit/node/4142/lshanah-tovah%5DChallah%5B/url%3C/a%3E%5D I produced two loaves of Reinhart's multi-grain Struan from his new book. For the "grains" part I used about 1/3 cooked brown rice, and the reset rolled oats. For the liquid is used yoghurt.Reinhart's WGB multi-grain Struan Took quite a while longer to bake than I thought it would, but tastes great. I did score a little too deep, and combined with oven spring, made the loaves spill over the side of the loaf pan just a little. Taste, luckily is not affected!Reinhart WGB: Multi-grain Struan crumbIt looks like the left side is not cooked, but it was. This was a side effect of my camera using a large lens opening, and thus having a very shallow depth of field. --dolf dolfs's BlogLog in or register to post comments
Reinhart's WGB multi-grain Struan 
Reinhart WGB: Multi-grain Struan crumb