Multigrain long loaf
Long ago, in the 90s, a French café opened in conservatory named after Chaikovsky. There Muscovites along with croissants and pastry tried multigrain bread. There is no secret, just a good recipe, good result, convenient shape and interesting taste. The crust is pretty hard, which makes it perfect for sandwiches. It has low sponginess along with good smoothness. It is difficult to find this type of bread as a whole. Usually only restaurants and fast food places buy it, but believe me it deserves much more than that.
Ingredients: rye flour with two types of milling, wheat flour, grinded cardamon for decoration, water, salt, predough.
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