Julianne Morrison asked recently for a very hearty whole-grain bread.
There's a recipe for Vollkornen Bread in _Real Bread_ by Maggie Baylis and
Coralie Castle (101 Productions, copyrights 1980, '89, and '93) that may
answer, though the only grain berries it calls for are wheat. But if you
want several whole grains, you might want to try this bread, from
Uprisings_ by The Cooperative Whole Grain Educational Association (The Book
Publishing Company, 1983, revised 1990).
Seven Grain Bread
Yields 2 loaves
"This is an exciting loaf to bake, even for skilled bakers! It needs a
little preparation that can be done a day ahead."
Combine:
1/4 c. cooked rice (about 3 Tbl. raw)
1/3 c. cooked millet (about 2 Tbl. raw)
1/3 c. cooked barley (about 2 Tbl. raw)
These grains can be cooked together in one pot.
Sponge:
1 1/2 Tbl. yeast
2 c. warm water
3 c. hard w[hole] w[heat] flour
1 1/2 Tbl. molasses
1 Tbl. honey
Mix and let rest 10 to 15 minutes.
Then add:
1 1/2 Tbl. safflower [oil]
1 tsp. salt
2 Tbl. vinegar
1/2 c. rye flour
1/4 c. cornmeal
Work in 3 c. hard w.w. flour. Knead until elastic, about 100
times. Finally add the cooked grains, cooled to at least room
temperature. Knead till mixed in.
Place in an oiled bowl. Cover with a damp cloth. Let rise to
double. Divide in 2 and shape into loaves. Place in oiled bread
pans. Let rise to double. Bake at 350 F for 45 minutes, or until done.
Hope this is what you're looking for, Ms. Morrison, or at least a good
point of departure. - Ron