RLB's Ten-Grain Torpedo

Riffs on Rose Levy Berenbaum's Tyrolean Ten-Grain Torpedo, from The Bread Bible (p. 394).

July 12.

I've made this recipe at least four or five times now, each a bit different. This time was more of an 8-grain recipe: a 7-grain cereal mix from our local Amish (?) grocer, with the addition of some pumpkin seeds.

Key variations:

  • The sponge and seeds were refrigerated for nearly 24 hours.
  • Pretty sure I added some rye to the flour mix, just a bit.
  • Shaped as a boule, proofed in a small banneton.

Notes for the future:

  • This is intended as a torpedo/batard and is thus a smaller loaf: 300 g flour, 100 g seeds. That means that it won't mix as well in a larger stand mixer and also delivers a bit of a smaller boule. Scale up for a boule and/or double.
  • Probably could have proofed this another 15 mins for a bit more rise.
Half of a loaf of bread, cut-side facing the camera, on a wire rack. The light crumb of the bread has small holes randomly distributed throughout. Seeds are visible and the golden crust is clearly defined.
Small boule on a wire cooling rack. Some seeds are visible on the top of the boule. The crust is golden brown. The rack and bread sit upon a red countertop.

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This note was first created on Jul 12, 2025.

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