In further evidence that I am getting older and becoming a real grown up, I now like and voluntarily eat multigrain bread. As a kid, I have vivid memories of my making myself sandwiches with various degrees of discontent depending on what bread we had available. The only thing I ever wanted was white bread, the softer and whiter the better. If wheat was the only option available I could usually tolerate it. But man, if it had any kind of seed or nut in it? Forget about it. Of course if that was really all we had and I was truly hungry, I would improvise, meaning I would sit for several minutes, picking out every seed and nut I could find, leaving dozens of tiny holes in each slice and a resulting bread with questionable integrity. My dad would laugh and laugh at me. If only he could see me now.
A few weeks ago, we had lunch with our good friends and they made these amazing sandwiches using a multigrain bread. I came home wanting 1) to eat that sandwich every day forever, and 2) to find a recipe for a good multigrain bread. I didn’t have to look very long or hard, because I recalled seeing this recipe in the Bouchon Bakery cookbook and decided to give it a try. This ended up being just exactly what I was hoping for – a nice, hearty multigrain bread with a golden crust on the outside but still tender on the inside, the perfect consistency for making a good sandwich. It’s also incredible toasted with an over easy egg on top. I’ll be adding this to the list of homemade breads I have to keep on hand at all times in the freezer. (In case you were wondering, that list includes baguettes, sourdough, burger buns, and now this.) And I didn’t even pick out any seeds.