This multigrain sandwich bread is the kind of bread that gets me excited about baking bread, you know?
Let me explain. See, in the summer, no one really wants to be baking. We’d all rather be out of doors, out of office, out of kitchen, etc. I get it. I’m with you. I’ve grilled our dinner no less than five times in the last week (would have been six, if not for that random torrential downpour we had the other day when I was JUST about to go out and grill some pork chops. Dernit). Sometimes, the last thing I want to be doing is baking bread when the sun is shining and beckoning me outdoors.
But no matter the time of year, I love bread. This is pretty clear about me at this point, I would hope. And nothing compares to a homemade loaf fresh from the oven. If I could sing, “Glory glory hallelujah!” and dance a jig every time I baked a loaf of bread, I would (maybe I already do this, WHO CAN SAY). So that’s how this multigrain sandwich bread came to be — because I was craving bread (duh), I needed bread for our morning toast and our lunchtime sandwiches (for picnics!) and I felt like this bread was worthy of the sacrifice of just a few short hours in the kitchen so we could eat homemade, fresh-baked bread for days to come.
One bite, and I was in love. It was so worth it.