Cutting it a bit close, aren't I? Almost to the last week of May, and I haven't made any of the Mellow Bakers' May breads yet...yikes!
So here's the first one: five grain bread with paté fermentée. I made the paté fermentée on Friday night: bread flour, water, salt, and a tiny bit of yeast. I also made a soaker, using oats, rye, wheat flakes, flaxseeds, and sunflower seeds.
On Saturday evening, when the paté fermentée was properly domed, I mixed up the rest of the bread dough: more bread flour, water, salt, yeast, the soaker, and the paté fermentée. The dough rose for two hours with a fold in the middle. Then I put the two-pound loaf (I made a half-recipe) into my biggest 9x5 loaf pan, put it in a plastic bag, and stuck it in the fridge over night.
This morning, the dough had risen above the lip of the pan, so I stuck it in a 350F oven for 45 minutes until the internal temperature reached 190F.
The bread has a nice flavor from the grains, and hubby really enjoyed the added crunch from the sunflower seeds. It made excellent sandwiches for lunch.