This is an experiment that went very right! I wanted homemade bread to go with a soup I was making, but had not planned ahead and didn't have the time required to make it. My favorite "last minute" bread recipe is the old fashioned angel biscuit...a biscuit recipe with baking powder, baking soda, and butter milk, but with the addidtion of yeast. That way you can bake them without a rise time and the other leavening agents cause them to rise, but you still get the flavor of yeast rolls. Well, I didn't want a roll, I wanted a multigrain bread, so I thought I would try combining the method behind the angel biscuits with the idea of multigrain loaves. They were so good! Softer and less chewy than a traditional baguette-style loaf, but crusty on the outside and yeasty on the inside, and ready for the table in no time! They were a perfect partner to my Black Eyed Pea and Brown Rice Soup.
1Preheat oven to 400. Combine yeast dissolved in water, warmed buttermilk or sour milk, honey and salt in bowl of stand mixer.
2Whisk together flours, baking powder and baking soda.
3Add flour mixture to wet ingredients and mix with dough hook until dough starts to cling to hook and clean sides of bowl(dough will still be fairly soft, not real stiff). Knead with dough hook additional 2 min. Cover bowl and set in warm place for 10 min.
4Divide dough in 3rds. Roll each piece into a long thin loaf. Place on greased baking sheet dusted with corn meal. (I rolled up long sheets of aluminun foil and placed between the loaves to keep them from growing together as they baked) Cut several 1/4 in. deep slashes in top of each loaf with a sharp knife. Cover and let rest an additional 10 min.(more if you have the time, and want your dough to raise more, but it isn't necessary)
5Brush tops of loaves with egg wash and bake at 400 degrees 20 min. Remove from oven and brush again with the egg wash. Return to oven for 5 more minutes. Remove loaves to wire rack to cool.