Multigrain Bread | Straight Dough Method

Multigrain Bread Recipe:
justonebiteple...
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
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JORD® GIVEAWAY CONTEST WINNER: Bruschetta Mattia
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A hearty blend of whole grains come together to produce a flavorful loaf of bread that has been kissed with at touch of honey to heighten the natural robust sweetness of the grains. Perfect for sliced for sandwiches, slathered with butter, or toasted. This recipe for Multigrain Bread will soon become a family favorite throughout the year.
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#multigrainbread #straightdoughmethod #kingarthurflour
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“Just One Bite, Please?”
Blog: www.justonebite...
Facebook: / justonebitepl. .
Instagram: / justonebitep. .
Twitter: / just1biteplease
Email: [e-mail]
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Purchase Equipment on Amazon: (Amazon Associate)
Shop Amazon at: www.amazon.com...
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Music for JORD® Giveaway Contest Sponsor Video:
• Leavin (Sting) by MK2 (KZbin Create Audio Library)
• Destructoid by MK2 (KZbin Create Audio Library)
Music for Multigrain Bread Video:
• Present Day by E's Jammy Jams (KZbin Create Audio Library)
• You Had To Be by E's Jammy Jams (KZbin Create Audio Library)
• Talkies by Huma-Huma (KZbin Create Audio Library)
• Jazz Piano Bar by Doug Maxwell/Media Right Productions (KZbin Create Audio Library)

[@MultiWater123]

I made This bread yesterday and changed rye to sproted spelt flour and this bread is one of the wonderful I have ever made; thank you for your instructions. I have been looking for a whole grain bread for a long time and did not find something that I like, but yours it's phenomenal!

[@JustOneBitePlease]

Hello Touba, Congratulations on your baking success! It is wonderful to hear about your baking adventure and how you adjusted the recipe. I so appreciate you taken the time to write and share this with me and the "Just One Bite, Please?" community. Have a great day!

[@LuLuThrives]

I just baked a batch of this bread and it is absolutely divine! I substituted the rye for Kamut and made a 5 grain mix using Brown Rice, Quinoa, Farro, White Corn and Millet and it is absolutely delicious the best bread I’ve made in a very long time. I used a Dutch pot to bake my loaves and it worked perfectly!!! I can’t wait to try this and see what impact it has on my blood sugars as a diabetic.

[@JustOneBitePlease]

Hello Reviving Lou, I appreciate you waiting for my response and for taking the time to write and comment on your baking adventure making the Multigrain Bread. I love that you make it yours by using other grains. Thank you so much for sharing. Have a great day!

[@ninaperova6377]

Как изящно! Красота! И вкусно то как,представляю! Благодарим за щедрость!

[@JustOneBitePlease]

Привет, Нина, Я рада познакомиться с вами. Я так рада, что вам понравилось это видео. Пожалуйста, дайте мне знать, если у вас возникнут вопросы по рецепту. Вот ссылка на рецепт, переведенный на русский язык: translate.google.com/translate?sl=en&tl=ru&u=justonebiteplease.com/2017/10/27/multigrain-bread/ Спасибо, что нашли время написать. Чудесного дня!

[@nanmorey8724]

Great video Chef A. This is the recipe I have bee searching for! Thank you. The only thing I tweaked was the ice/steam part. I put 1 cup of ice cubes in a preheated broiler pan because I did not have a large enough metal bowl. I removed the broiler pan after the ice evaporated. Thanks again!

[@JustOneBitePlease]

Hello Nan, It is nice to meet you. I appreciate you taking the time to share your experience making th Multigrain Bread recipe. I just love how you found a way to recreate the steaming process with the equipment you have. Thank you so much for taking the time to write. Have a wonderful day.

[@mariondudek564]

This is a wonderful video. I loved that we didn't have to listen to a long winded conversation. This is probably the closest recipe I have found to Zingerman's 8 grain 3 seed bread, which is wonderful. Their recipe is more complicated, because of the use of a levain and farm bread. Thank you so much. I cannot wait to make this. I am waiting for my soaker grains to arrive.

[@JustOneBitePlease]

Hello Marion, It is nice to meet you. This is a recipe I developed in the late 80's when I was pastry chef at the Plaza San Antonio. I work at Zingerman's Bakehouse starting in 2001. I taught this recipe at Zingerman’s BAKE! Hands-on Baking School while teaching classes from 2006 to 2013. I'd love to hear about your baking adventures when you make the recipe. Thank you for taking the time to write and have a wonderful day!

[@justinwernick7574]

I am a fan of yours. Made a lot of your recipes and they always work out great. I make this recipe in my Kitchenaid, water, yeast and honey first, then the rest of the ingredients. Came out as good as it gets. Thanks so much.

[@JustOneBitePlease]

Hello Justin, It is a pleasure to meet you. I appreciate you taking the time to share your baking adventure and experience making the Multigrain Bread recipe with me and the Just One Bite, Please? community. Thank you for writing and have a great day!

[@gabbykb2343]

Such an excellent recipe! I make this all the time. Thanks for sharing with us!

[@JustOneBitePlease]

Hello Gabby KB, It is so wonderful to hear about your baking adventure and your results. Thank you for taking the time to share with me and the "Just One Bite, Please?" community. Have a wonderful day!

[@etherdog]

Ach, when I lived in Berlin from 1989-90, siebenkorn brot was my favorite and I've never found a good way to make it, until now! Danke, Chef! And I love Bob's Red Mill products!

[@JustOneBitePlease]

John, I trained under German chefs in the 80's and learn so much from them. Chef Haas, Klaus, Hiner, and Uve are always present in my mind as I work or teach. I'm so glad you like this recipe! I hope it brings back wonderful memories to you.

[@nikhiljha108]

By far the best looking 🍞 making video. So professional.

[@JustOneBitePlease]

Hello Nikhil, Thank you so much for your kind words. I truly appreciate it. Have a wonderful day!

[@ximenaloguercio9836]

Chef Alejandro ! Eres realmente fantastico tus panes adorables ya he hecho 2 ! 👍🏻

[@JustOneBitePlease]

Hola Ximena, es un placer conocerte. Bienvenido a Just One Bite, por favor. comunidad. ¡Enhorabuena por tu éxito al hornear! Es maravilloso saber de usted y de su experiencia con la receta. Realmente aprecio que se haya tomado el tiempo para compartir conmigo y nuestra comunidad. Avíseme si alguna vez tiene alguna pregunta sobre alguna de mis otras recetas. ¡Gracias y que tengas un día increíble!

[@ximenaloguercio9836]

Just One Bite, Please? Sin duda que lo haré 🤗

[@susannaflangini5422]

It is a real pleasure for me to have found you. I love making cakes and bread, I live in Verona, in Italy, and I know very little English, but I have to try your recipes. Thank you for your beautiful videos. A kiss and a good day. 😊

[@JustOneBitePlease]

Ciao Susanna, è un grande piacere conoscerti. Sto vedendo il tuo messaggio per la prima volta. Sono così felice che ti piaccia cucinare. Sono più che felice di inviarti i link alle ricette che sono state tradotte in italiano. Per favore fatemi sapere se dovreste avere delle domande con cui potrei aiutarvi. Grazie mille per aver dedicato del tempo a scrivermi. Buona giornata. Saluti.

[@susannaflangini5422]

Just One Bite, Please? Ti ringrazio di vero cuore 😘

[@JustOneBitePlease]

@@susannaflangini5422 è un piacere!

[@tesscjalil]

Your videos are simply amazing. It’s a must for first time bakers. Thank you for sharing your bread baking expertise.

[@JustOneBitePlease]

Hello TessC Jalil, Wow! I so appreciate your kind words of support for my channel and my work. Thank you for taking the time to share your thoughts​ with me and the Just One Bite, Please? community. Have a wonderful day!

[@tesscjalil]

Just One Bite, Please? You’re inspiring a lot of KZbin viewers, young and old alike. Keep up the good work. Btw, I watched most of your cooking videos and learned a lot of new recipes along the way. Looking forward for more of your amazing videos. Have a great day🤗

[@dorothyfu7540]

I love and appreciate so much your teaching style. I have made many breads, and tried many recipes. This video is the best I have seen. Thank you very much.

[@JustOneBitePlease]

That is so nice of you to say, Dorothy. Thank you for supporting my work and my channel. 😃

[@مجتبىعلي-ف8ر6ص]

وصفت خبز الحبوب الكاملة رئعه لريجيم وفيده لجسم الانسان معاملتك مع العجين بكل رشاقة ادهشتني انا دائما اقول انك فنان في الطبخ سلمت يداك احسنت ياشيف

[@JustOneBitePlease]

شكرا جزيلا. أنا خلقت هذه الوصفة منذ سنوات عديدة هي واحدة من الخبز المفضلة لديك لجعل وتناول الطعام. آمل أن تكونوا قادرين على جعله قريبا. واسمحوا لي أن أعرف إذا كان لديك أي سؤال. كل ما عندي أفضل صديقي!

[@مجتبىعلي-ف8ر6ص]

Just One Bite, Please? صباح معطر بئريج الزهور 💐💐 ممكن اطلب منك طلب يوجد كيكه تسمئ الفيلفيت ريد الكيكه الحمراء المخمليه هل بل امكان الطريقة لو سمحت

[@ريما-ت2ع]

مصطفي الياسري مرحبا الله يعافيك ابي مقادير الوصفه 💕

[@سمرالامل]

اول شئ انا اول مرة اشترك بقناتك واول مرة اشاهدها واندهشت لما تقدمه من فن وجمال وروعة كل شئ.ارجو منك أن تترجم إلى العربية هذه الحلقة بالذات ونشكرك فائق الشكر والامتنان على كل ما تقدمه.والله يحميك ويعطيك العافية

[@JustOneBitePlease]

مرحبًا بك في قناتي. في ما يلي الرابط إلى الوصفة الكاملة مع الاتجاهات التي تمت ترجمتها من خلال ترجمة Google: translate.google.com/translate?sl=auto&tl=ar&js=y&prev=_t&hl=en&ie=UTF-8&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F10%2F27%2Fmultigrain-bread%2F&edit-text= واسمحوا لي أن أعرف إذا كان لديك أي أسئلة. شكرا لك على الكتابة ولها يوم رائع!

[@سمرالامل]

@@JustOneBitePlease الله يمسيك بكل الخير شيف.وشكرا كثير على لطفك وتعاملك.وشكرا على تعاونك معنا وعلى كل ما تقدمه.الله يزيدك من نعيمه.وبارك الله بك

[@JustOneBitePlease]

هذا من دواعى سرورى. شكرا لك على كلماتك الرقيقة. اتمنى لك يوم جميل!

[@سمرالامل]

@@JustOneBitePlease ساعة مميزة جدا.تستحقها وتستاهلها.الف مبروك

[@MultiWater123]

I loved your videos; would you please let me know the recipe?

[@MultiWater123]

I found the recipe, can I make it inside the cast iron and put a few ice cubs inside?

[@JustOneBitePlease]

Hello Touba, It is nice to meet you. If you bake the bread in a cast iron pan with a lid you won't need the ice cubes. I would recommend brushing the loaves with water just before you place them into the preheated cast iron pan for the best results. I'd love to hear about your baking adventure. Have a great day!

[@iamunabuenaventura196]

i was looking for healthier version and i must say you were the best. love the simplicity, music and the beautiful watch. great job 👍👍

[@JustOneBitePlease]

Hello I Am Una Buenaventura, It is nice to meet you. I'm so glad you enjoyed the recipe and video. I appreciate your kind words for my work. Please let me know if you should have any questions. Thank you and have a great day!

[@ariainman5383]

What a Beautiful Loaf of Bread (2 loaves)...have and WILL try your recipe. Thanks for Sharing.

[@JustOneBitePlease]

Hi Aria, It is good to meet you. Please let me know if you should have any questions. Thank you for taking the time to write and have a great day!

[@Natasha-oz6ik]

Beautiful recipe

[@JustOneBitePlease]

Thank you so much, Natasha!

[@operationkiller85]

Absolutely divine

[@JustOneBitePlease]

Hello Ari, It is my pleasure to meet you. Thank you so much for your kind words for my work. Please let me know if you should ever have any questions about this or any of my other recipes. Have a wonderful day!

[@bontangpoolcharoen4626]

looks great! not sure if i can get my hands on 7grains cereal, is there anything i can substitute it for? thanks

[@JustOneBitePlease]

Hello Bon, It is nice to meet you. If you can tell me where you live I can give you a suggestion on where to find something similar that would work for the recipe. I look forward to hearing back from you.

[@bontangpoolcharoen4626]

@@JustOneBitePlease hi its nice to meet you too. I live in Bangkok, Thailand

[@chakubanga1]

Easy, breezy, put on some butter and hear it crunch.. Will try this droolsome recipe

[@JustOneBitePlease]

Hello chakubanga1, Yes, a thick slice slathered with butter makes me happy too! Please let me know if you should have any question when you make the bread. Thank you for taking the time to write and share your comment. Have a great day!

[@one01neo]

Chef Alejandro,it is just amazing watching you making these awesome breads!Thank you.

[@JustOneBitePlease]

It is my pleasure. Thank you for taking time to leave your comment. Have a great day!

[@dawnegraham7490]

With a spread of butter I could eat a warm slice of that bread now. .awesome was a pleasure watching you make that bread. .ps watch looks really nice on your risk 😍😍

[@JustOneBitePlease]

I've been enjoying thick slabs of the bread with butter and made roast turkey sandwiches on it too! I really like the watch JORD gave me. Did you enter the contest?

[@alexhurst3986]

This looks amazing. Can you let it ferment in the frig overnight to develop more flavour?

[@JustOneBitePlease]

Hello Alex, I wouldn't recommend bulk retarding the dough overnight. Due to the high amount of whole grains in the recipe it will tend to over proof resulting in a dense loaf. I'd love to hear about your results when you make the recipe. Thank you for taking the time to write and have a great day!

[@Nir_Navon]

After seeing 100 KZbin videos about making bread and trying them all, I think it's one of the best. many thanks :)

[@JustOneBitePlease]

Hello nim nir, Welcome to the Just One Bite, Please community. It is my pleasure to meet you. Please let me know if you should have any questions about this or any of my other recipes. Thank you for taking the time to write to me and have a great day! Happy Baking!

[@scotgat]

I was pretty much going to say the same thing. This video also has the best music in which to bake bread by!

[@JustOneBitePlease]

@@scotgat It is wonderful to meet you. Thank you for taking the time to share your kind words and support for my channel. Please let me know if you should ever have any questions. Have an amazing day!

[@sheray009]

Came to comments section just to say and thing.

[@JustOneBitePlease]

@@sheray009 Hello there!

[@glennwesterban7326]

I made this bread recipe last week and it was super yummy, best multigrain bread recipe ever! The only down side for me was that the cornmeal felt hard. What I did was to make a second batch sifting the cornmeal and adding the chunks left in the sifter with the multigrain soaker, I then let them soak overnight. The next day I followed the recipe and it had the perfect consistency to suit my taste. This will be my to go multigrain recipe from now on. Do you have any tips for a sourdough starter conversion?

[@JustOneBitePlease]

Hello Glenn, It is nice to meet you. Congratulation on your baking success! I appreciate you sharing your experience making the recipe and your adjusted to create the final results you were looking for. This recipe and be converted into a naturally leavened bread by using a 100% hydrate starter (200 grams) 100 grams water and 100 grams Bread Flour that is well fermented. You'll use 297 grams of water and 517 grams of Bread flour in the final dough. The time for bulk fermentation and final proof will be extended and will be affected by the ambient temperature of your house. I'd love to hear how this turns out for you. Thank you for taking the time to write. Have a great day!

[@hippiewillow4947]

Beautifully made👏

[@JustOneBitePlease]

Hello Hippie Willow, It is my pleasure to meet you. Please let me know if you should have any questions about the recipe. Thank you for taking time to write. Happy Baking!

[@rabiabashir9062]

Hey hope you doing well I just found your videos....this is amazing channel💕I love this reciepe...but can you tell me substitute od rye flour and cornmeal?

[@JustOneBitePlease]

Hello Rabia, It is my pleasure to meet you. Welcome to the "Just One Bite, Please?" community. Yes, you can substitute more whole wheat flour for rye and semolina for cornmeal. Any flour you like would work as it is just a small amount and doesn't effect the dough strength. Please let me know if you should have any other questions. Thank you for writing and have great day. Happy Baking!

[@rabiabashir9062]

@@JustOneBitePlease thank you so much...means a lot...will try this reciepe soon😊💕

[@irmese06]

Thank you for this. It's the kind of bread I aspire to make.

[@JustOneBitePlease]

Hello WorldChampion, It is my pleasure to meet you. I'm so glad you enjoyed the video and the recipe. Please let me know if you should have any question about this or any of my other recipes. Thank you for taking the time to write and have a great day. Happy Baking!

[@irmese06]

The pleasure is mine!

[@ariainman5383]

Thanks...no questions. I will make the bread and hopefully I can send you a photo. Thanks

[@JustOneBitePlease]

That would be great! 😃

[@gracebock2900]

Wow the loaf looks so pretty n it's definitely healthy.Must try this one.Thanks so much.Very well done

[@JustOneBitePlease]

I'm so glad you liked it, Grace! Please let me know if you have any questions. Happy Baking!

[@andrealazar9806]

Beautiful 👏👏👏

[@JustOneBitePlease]

Thank you, Andrea!

[@gregorpolicarpoconejo1339]

Hola Alejandro Ramón excelente pan de granos , porque no puede ir la linaza en el remojo ? Un pedido muy especial para tus seguidores latinos que no hablamos inglés , también podría ser el vídeo en español ? Muchas gracias y muchas felicidades . Saludos de Perú.

[@JustOneBitePlease]

Hola Gregor, Es un placer conocerte. Las semillas de linaza se pueden moler y remojar en la primera parte de la receta si desea ampliar el valor nutricional a medida que digerimos el pan. Me complace enviarles a mis espectadores la publicación de recetas traducida y las instrucciones detalladas traducidas a su idioma nativo. Aquí está el enlace a la receta completa y las instrucciones detalladas traducidas al español: translate.google.com/translate?hl=en&tab=wT&sl=en&tl=es&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F10%2F27%2Fmultigrain-bread%2F Hágame saber si tiene alguna pregunta. Muchas gracias por tomarse el tiempo de escribir. ¡Ten un día maravilloso!

[@gracebock2900]

Hai Chef, thank you for your kind offer.I'm pressing on, practising more(n wishing my grown children r around to b my guinea pigs) n definitely improving.One thing though that I've to listen to you is "Do not add any flour!!!" cos I panic n add.Aargh!!! Now I tell myself to just b 'obedient' n follow instructions, like I used to tell my children n my students.Great life-long lesson-Do what you say!😂😂😂

[@JustOneBitePlease]

Hi Grace, I trust you will become very proficient and gain new skills as your practice making these recipes. Thank you for your willingness to share your experiences and thoughts with me and the Just One Bite, Please? community. 😀

[@sarahraymod1901]

Thank you so much I’m impressed 🙏

[@JustOneBitePlease]

Hello Sarah, It is my pleasure to meet you. Thank you for taking the time to write. Happy New Year!

[@Gehslol]

This was the perfect video for a night in. The music choice is great. Looooove it lol.

[@JustOneBitePlease]

Hello Gehslol, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any question when you make the recipe. Thank you for writing and have a great day. Cheers!

[@sookyungbyun2335]

how kind you are! appreciate

[@JustOneBitePlease]

Hello Sookyung, Thank you so much! 😀

[@NeetiPatial]

Hello Chef, this the best multigrain bread receipe I have found on youtube. Thank you for an elaborate explanation. I don't have a baking stone and have a fan-forced conventional oven. Please suggest how can I still bake this wonderful bread?

[@JustOneBitePlease]

Hello Neeti, It is nice to meet you. I'm happy you like the recipe. I would recommend baking this in a Cast Iron Dutch Oven such as this one on Amazon: amzn.to/3dovtGI The oven Dutch Oven will accommodate the loaf shape. You would preheat the Dutch Oven for 1 hour before baking the bread. Use parchment paper as a sling to lower the proofed and slashed loaf into the preheated Dutch Oven. Place the lid on and bake for 20 minutes with the lid on. Then remove the lid and continue to bake for 15 to 20 minutes or until golden brown. I hope you have a great time making and baking your own Multigrain Bread. Thank you for writing and have a great day!

[@NeetiPatial]

@@JustOneBitePlease thank you so much for replying. I will be soon buying the cast iron baking stone and casserole dish. 😊🙏

[@domingoaugusto6800]

Gracias muy amable saludos desde Uruguay

[@JustOneBitePlease]

Es un placer. Por favor hazme saber si tienes preguntas.

[@shashasharma9120]

Amazing.. Will try this out for sure and share the experience.

[@JustOneBitePlease]

Hello Shasha, It is nice to meet you. I'd love to hear about your baking adventures when you make this or any of my other recipes. Thank you for writing and have a great day!

[@JoshuaTanzer]

I got so much out of this video. Among other things, I don't have a spot in my oven for a pan of water - so what a clever idea to use the ice cubes and cover the whole thing! I'm going to try this soon.

[@JustOneBitePlease]

Hello Joshua, It is my pleasure to meet you. I appreciate you waiting for my response. It is wonderful to hear you were able to learn a new technique to incorporate into your bread baking. There are little tricks we as bakers can do to mimic the commercial baking ovens to create artisan hearth baked breads at home. It fun to try this technique with a variety of breads that require steam. Please let me know if you should have any question. Thank you for taking the time to comment and share your thoughts with the Just One Bite, Please? community. Happy Baking!

[@Kraftydesignsbyopie]

That looks delish

[@JustOneBitePlease]

Thank you, OPZ **!

[@NilasHealthyRecipes]

really amazing

[@JustOneBitePlease]

I appreciate your comment, Nila!

[@rehaboth203]

Just subscribed. This 🥖 bread looks so healthy. I love it. I will definitely try it despite it is a long process. Thank you for sharing it. Much appreciated.

[@JustOneBitePlease]

Hello Rohabot, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Please let me know if you should have any questions. Thank you for writing and have a great time baking!

[@micht6888]

I have tried this recipe 3 times now. It is always way shaggier and stickier than what i am seeing prepping for 1st hour rise?

[@JustOneBitePlease]

Hello Mich T, It is nice to meet you. The nature of whole-grain dough is much stickier at the beginning of the process. Do the best you can to knead the dough and scrape off the dough from your hand as necessary throughout the process. I have found that a lighter hand pressure is best while kneading. You should find has gain strength and structure after the first hour of fermentation when you fold it. I'd love to hear more about your baking adventure. Thank you for taking the time to write and share your experience with us. Happy Baking!

[@micht6888]

@@JustOneBitePlease As they say, trust in the process. I have since made 6 loafs and they have been turning out incredible. One note. I think I need a different 7 grain mix. People said it is a bit gritty but amazing flavor. Thank you for the advice. Very much appreciated. Hooked on bread making :-)

[@dirklyndonyanong9248]

Hi Chef. Can I use 10 grains cereal mix (already in stock) instead of 7 grains? Thank you so much....

[@JustOneBitePlease]

Hello Dirk, It nice to meet you. Yes, use the same amount of the 10-grain cereal mix. Have a great time baking! Thank you for taking the time to ask your question here on KZbin and my website. I'd love to hear about your baking adventure making this recipe. Have a great day and Happy Baking!

[@dirklyndonyanong9248]

@@JustOneBitePlease Thank you Chef. I appreciate you yaking time to read abd respond to mu enquiry. Absolutely, i’ll post it in uoir website once am done making it. Again, thank you much. Keep safe.. DLY

[@Anandkumar-ee2gq]

good recipe

[@JustOneBitePlease]

Thank you, Anand!

[@nstb3232]

THANKS FOR THE TUTORIAL! I made this and it was delicious! was wondering how to convert this to a poolish or biga method though .

[@JustOneBitePlease]

Hello NS TB3, It is nice to meet you. Congratulations on your baking success making this recipe. This recipe can be converted to a poolish. From the Final Dough use: 200 grams Water (197 grams remaining for Final Dough) 200 grams Bread Flour (417 grams remaining for Final Dough) 1 gram Instant Yeast (5 grams remaining for Final Dough) Mix together the night before and ferment for 10 to 12 hours before using in the final dough Please let me know if you should have any questions. Thank you for writing and have a great day. Happy Baking!

[@nstb3232]

@@JustOneBitePlease Thank you so much for taking the time to do this! I always direct people to your blog after I share baked goods learned from you.

[@JustOneBitePlease]

Thank you for sharing.

[@1962PACMAN]

The background music perfectly represents the bread recipe in this video.

[@JustOneBitePlease]

Hello Michael, It is nice to meet you. I so appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you and have a wonderful day!

[@JustOneBitePlease]

JORD® GIVEAWAY CONTEST WINNER: Bruschetta Mattia

[@sydneyb.267]

Love the videos! I made this recipe yesterday forming a large loaf and 12 rolls. They are beautiful and delicious!

[@JustOneBitePlease]

Hello Sydney, Thank you for taking time to share your baking experience making the Multigrain Bread recipe. If you'd like to share any photos of your handy work I'd love to see them and with your permission I'd like to post them on my Just One Bite, Please? Facebook page and in the Community Tab on this KZbin Channel. Here is the email address if you'd like to share: [e-mail] Thank you and have a great day!

[@pressuredprepper4232]

Wow no added oil or fat in this bread.. Is it dry?? Great video..

[@JustOneBitePlease]

Hello Pressured Prepper, It is nice to meet you. I'm glad you enjoyed the video! This bread has a 5-day shelf life if stored in a paper bag at room temperature. The dough uses a whole grain soaker which helps to keep the dough hydrated and moist. Thank you for taking the time to write and share your message. Have a great day!

[@pressuredprepper4232]

@@JustOneBitePlease I made the Multi Grain today (just one loaf) and it is great... I wasn't expecting it to be all that great since their isn't any sugar or oils.The honey is a nice add. I will be making it again...Thanks for taking the time to reply..

[@wenchang5380]

Thank you for the good demonstration, especially the kneading dough techniques!!

[@JustOneBitePlease]

Hello Wenwen, It is nice to meet you. I really appreciate your kind words. Thank you and have a wonderful day!

[@susannaflangini5422]

Sei fantastico 😃

[@JustOneBitePlease]

Grazie mille, Susanna! Vi auguro una buona giornata!

[@2Much2lose]

Wow, I love the all the neat tricks you use to elevate your bread to pro level! You’ve got my sub!

[@JustOneBitePlease]

Hello Can't Stop, It is nice to meet you. I appreciate you for taking the time to share your comments with me and the Just One Bite, Please? community. Please let me know if you should have any questions about this or any other of my recipes. Thank you for subscribing and supporting my channel. Have a great day!

[@sandymccullough5505]

I’ve made this bread many times and it’s always a beautiful and delicious bread. A couple years ago, I entered it into the Iowa State Fair multigrain bread category. I won second place. The suggestion they made was to substitute molasses for honey. One of the judges felt it needed more flavor. So, I tried this bread with molasses and honey is much better. If we have a State Fair this year, I plan on entering it again. Any suggestions as to how I can add a little more flavor or should I keep it the same and enter it as is?

[@JustOneBitePlease]

Hello Sandy, It is my pleasure to meet you. Congratulations your baking success and your second place win at the Iowa State Fair. That is so wonderful. You pose a interesting question about flavor development for recipes and what the expectation of the persons tasting the final baked good. I would recommend to do a blind taste test with 4 different versions. One with honey only, one with molasses only, and one with half honey and molasses, and one with dark brown sugar. If you are able to have at least 3 people do a blind taste test and see which one they like the most. Of course you should judge each loaf based on your own likes and compare it to the taste test panel. Just like your panel the judges at the fair will vary on what that like based on their own experiences and expectations for a baked good. I'd love to hear about your final results and what your discover through your taste test. You can email me directly if you like at: [e-mail] Thank you for writing and have a great day! Alejandro Ramon, Just One Bite, Please?

[@sandymccullough5505]

@@JustOneBitePleaseThank you for the recipe!

[@JustOneBitePlease]

@@sandymccullough5505 My pleasure!

[@sandymccullough5505]

@@JustOneBitePlease Thank you for your advice. I love it and will try your suggestions and will let you know the outcome!

[@leonardobustamanteparada680]

Como siempre una buena receta, la probare... y un buen reloj jajaja

[@JustOneBitePlease]

Muchas gracias. ¿Te registraste para ganar el regalo del reloj JORD de $ 180.00? Está abierto todas las entradas internacionales. Un afortunado ganador será elegido de mis entradas. ¡Buena suerte!

[@leonardobustamanteparada680]

Just One Bite, Please? Ok, hecho... veamos si tengo nuevo reloj para navidad. Saludos

[@eddiegammon8621]

Your Technique and videos are the best. I really want this recipe but keep getting a 500 internal error message when try to get it

[@JustOneBitePlease]

Hi Eddie, Thank you for notifying me about the error message you were getting when trying to access my website. It turns out to be an update error that is now fixed. Please let me know if you have any questions. Thank you!

[@eddiegammon8621]

Got it, Made the Italian Peasant bread today now this tomorrow. You make baking so much more fun :-)

[@JustOneBitePlease]

That is so wonderful! Thank you so much!

[@inculoasorata]

You are the master!!!!

[@JustOneBitePlease]

Thank you very much!

[@inculoasorata]

I am only stating the obvious. Keep up the great work. Very inspirational!

[@marymcandrew7667]

This looks so fantastic! If I can't get the 'grain mix' can you tell me what ingredients and how much of each, I would substitute it with? I know it would take you time to add here but I'd really love to try this bread out.

[@JustOneBitePlease]

Hello Mary, The Bob's 7-grain mix contains: wheat, rye, triticale, oats, oat bran, barley, brown rice and flaxseed. I would recommend using any multigrain hot cereal mix rather than trying to purchase all the individual ingredients. I'd love to hear about your baking adventure making the recipe. Thank you for waiting for my response. Have a great day!

[@nanmorey8724]

You can order 7 grain cereal online from King Arthur's Flour.

[@gracebock2900]

Such beautiful loaves n definitely healthy.It'll b a long time b4 I can execute half as well as you Chef.Enjoyed watching the whole process😄

[@JustOneBitePlease]

Hello Grace, It is nice to hear from you. Know if you ever need any help or have any questions about this or any other recipe I am happy to help you. Thank you for being a supporter of my channel and for the work I do. Have a wonderful day!

[@roscored1000]

Do you think that maple syrup will work instead of honey?

[@JustOneBitePlease]

Hello Ross, Yes, you can use maple syrup or brown sugar in place of the honey in the recipe. The sweeteners bring out the flavor of the whole grains.

[@roscored1000]

@@JustOneBitePlease thanks will do tomorrow

[@angelapadron5349]

Hola! Hoy descubrí tu canal y estoy fascinada! Tengo una duda con respecto a esta receta, en cuanto a, cuál es la diferencia entre los dos panes? Me refiero a q el último reposo fue distinto en ambas, uno fue a la nevera y la otra quedó a temperatura ambiente, revise todas las preguntas pero al parecer nadie más tiene esa inquietud...Gracias

[@JustOneBitePlease]

Hola Angela, Encantado de conocerte. Te agradezco que hayas esperado mi respuesta. El segundo pan se metió en el refrigerador para ralentizar la fermentación, mientras que el primer pan se mantuvo a temperatura ambiente para probar y hornear primero. Como panadero, podemos usar esta técnica para ayudarnos con el tiempo y el espacio de cocción en el horno. Solo puedo hornear un pan a la vez en mi horno. Hágame saber si tiene alguna otra pregunta. Estoy más que feliz de ayudar. Gracias por tomarse el tiempo de escribir. ¡Ten un día maravilloso!

[@angelapadron5349]

Just One Bite, Please? Muy agradecida por tu respuesta! ♥️

[@parimalsaparia1279]

Amazing...best recipe ever! 😍

[@JustOneBitePlease]

Hello Parimal, Thank for taking the time to share your comment with me and the Just One Bite, Please? community. Have a great day!

[@veronicahernandez2098]

Super rico!

[@JustOneBitePlease]

Thank you, Veronica! 😊

[@angelinedeepa4470]

For me, you're a magician!

[@JustOneBitePlease]

Thank you so much, Angeline! Please let me know if you should have any questions. Have a great day!

[@jbaba4023]

Thank you for another great bread recipe! I wanted to craw into the monitor and take a slice, it looked amazing! You taught me how to rescue my sour dough starter a couple months ago and I've baked with it 4 times now. The loafs turned out good, but I am always off the mark and baked them a bit too soon. Now I know how to judge if the loaf is ready to be baked! Thanks again, everytime I watch your videos I learn something practical! You deserve a great deal more subscribers. I'll keep uploading your videos links to my friends and family. All the best to you and your family.

[@JustOneBitePlease]

J BaBa, I wish I could send you a thick slice through KZbin! I really appreciate hearing how the videos have helped you in your bread baking endeavors. My goal for this channel is to share the tips and techniques that I have learned over the 29 years of baking professional. It is good to know how this has helped you. Thank you for sharing and supporting my channel with your friends and family. All my best!

[@phylliskinder4168]

I don't have a baking stone, could I use my cast iron flat skillet instead ? ?

[@JustOneBitePlease]

Hello Phyllis, Yes, the cast iron pan will work perfectly. I'd love to hear about your baking adventures. Happy Baking!

[@loykuenchin8749]

Hello, I just wander can you put the ice cubes on the hot banking stone ? Thanks

[@JustOneBitePlease]

Hello Loykuen, It is nice to meet you. I have heavy duty baking stones that can take placing ice cubes on them with no problems. Some baking stones are not made very well and will crack. Please do this at your own risk. Here is the baking stone I recommend and had for over 20 years of baking at home: amzn.to/2xS8VPb I would love to hear about your experience making the recipe. Thank you for writing and have a great day!

[@chongcarol]

May I know if any sort of oil or butter is added in this recipe (except the oil used to oil the surface of the dough during proofing time)? If yes, how much is added?

[@JustOneBitePlease]

Hello Carol, It is nice to meet you. When oiled the bowl to ferment the dough I recommend using 1 tsp. of oil and spreading it out evenly all over the bottom and sides of the bowl using your fingers. Thank you for taking the time to write and ask your question. Have great time baking your Multigrain Bread!

[@jazelcaviness]

Hello chef, can i use 10 grain cereals? Or 6 grain? I cannot find 7 grains. And i don’t have a baking stone, what can i get for an alternative? Can i use a baking tray?

[@JustOneBitePlease]

Hello Jazel, It is nice to meet you. You can use what ever you have for the multigrain mix. Just use the weight amount to keep the formulation for the recipe the same. As for baking the bread you can use a cast iron pan or griddle to bake the bread on for good results. Otherwise use a heavy sheet tray that has been preheated in the oven and slide the proofed loaf onto that to bake the bread. Have a great time making and baking your Multigrain Bread! Cheers!

[@michellephillips-thompson9681]

wow. Just love this recipe. Thank you so much. Will try to make it. Hopefully I will be as successful as you have been. lol.

[@JustOneBitePlease]

Hello Michelle, Welcome to the Just One Bite, Please? community. It is my pleasure to meet you. I'm so happy you enjoyed the video. Please let me know if you should have any questions. Thank you for taking the time to write and have a wonderful day.

[@adamagiswidodowidodo9134]

Thanks chef

[@JustOneBitePlease]

It is my pleasure, Adam!

[@barisveesitlik9310]

Awesome! You should put more videos. Loves from Turkey!

[@JustOneBitePlease]

Hello Baris, If you are wondering why I'm not producing videos and recipes on my website currently. It's because I'm in sunny San Diego, California working as a consultant to open a new bakery and a new restaurant. I'll be sharing pictures of my work throughout my stay here. I plan on returning home in mid April and will begin video production then. Please stay tune and enjoy all the pictures to come!

[@barisveesitlik9310]

Just One Bite, Please? I definitely loved your presentation and knowledge. Very professional. Hope to see more videos soon. By the way I am a cook and taking baking class. :)

[@davidwolf8230]

Can it be baked in a breadpan?

[@JustOneBitePlease]

Hello David, Yes, you can bake the loaves in bread pans. I recommend using Chicago Metallic Professional Non-Stick 1.5-Pound Loaf Pan, 10-Inch-by-5-Inch for these size loaves.

[@KarolMonteiro85]

Muito bom! 👏🏻👏🏻👏🏻

[@JustOneBitePlease]

Olá Karol, É um prazer conhecê-lo. Obrigado por reservar um tempo para escrever para mim. Tenha um dia maravilhoso!

[@masem3090]

I followed this recipe multiple times with weighing and also measuring. During the kneading process the dough is not only sticky but very tacky. I can't get it to roll on the surface without it sticking. Suggestion? And either way the bread always turns out great. Thank you.

[@JustOneBitePlease]

Hello Mase, It is my pleasure to meet you. Bread doughs that contain a large proportion of whole grains are always very sticky. I found kneading on stone (granite, marble, etc.) the dough sticks very little compare to kneading on a wooden surface. The more you make the recipe you'll find it will become easier to handle in the beginning. I"ve been making this recipe for over 30 years now. You noted you had good result by the end which is wonderful. Please let me know if you should have any other questions I may help you with. Thank you for taking the time to write and have a wonderful day. Cheers!

[@dimz224]

Why need to add ice? Can I just use water in a baking pan as a substitute?

[@JustOneBitePlease]

Hello Marc, The ice works to create steam in a confined space of the bowl. The dough needs steam to fully expand. The loaf can be baked in a large preheated cast iron pan with lid for the same effect. I would love to hear what method you found works for you. Thank you for writing and have a great day!

[@dimz224]

Just One Bite, Please? Thank you sure I'll try it out soon! #excited

[@bethleemephrata5225]

what are the 7 grains that you add in the bread

[@JustOneBitePlease]

Hello Bethleem, It is nice to meet you. i appreciate you waiting for my response. I use 7-Grain Hot Cereral is from Bob's Red Mill: amzn.to/3I0XBky Please let me know if you have any other questions. Thank you for writing. Have a great day!

[@bethleemephrata5225]

@@JustOneBitePlease Thank you very much, I will take this down and try it. Have a nice day

[@roscored1000]

the first loaf rose well in the oven the second not so much but still tasty thanks

[@JustOneBitePlease]

Hello Ross, Thank you for taking the time to share your results with us. Is this a recipe you would make again?

[@roscored1000]

@@JustOneBitePlease regularly. though I have cut the honey back a bit and it is still great.

[@jmirvinggbooks]

Man, you be making that dough! Lol. Love your recipes! :D

[@JustOneBitePlease]

Thank you Miguel!

[@jmirvinggbooks]

You're very welcome! I love supporting others, and I am passionate about baking as well. I can definitely see your passion can't wait to see more from you. The videos are just soothing, and I still get amazed at when you have different ingredients and they come together creating something spectacular! I have a request could you show us how to make Kaiser Rolls?

[@JustOneBitePlease]

I definitely will be making Kaiser Rolls. Although it won't be until next year. I have the rest of the years video schedule lock up. I'll keep you posted. Thank you for the suggestion!

[@jmirvinggbooks]

Okay! Yes sir, I'm looking forward to them! Having the videos scheduled is way easier, I understand. I wanted to mention I actually have my very first cookbook coming out soon for preorder on Amazon. Just trying to get the word out if you are interested!

[@pennyaa2]

Greetings chef. I have T150 grain whole wheat flour, can I use this to make this bread? Everything here in Algeria is in either French or Arabic (nothing like Ann Arbor)...also after hand mixing for a while can I kneed this in my mixer...excellent video as always... Thank you for your posting....

[@JustOneBitePlease]

Hello pennyaa2, Feel free to use a mix of grains to make up the Multi-Grain Mix from scratch. This is what I did for years until I found the Bob's Red Mill 7-Grain Hot Cereal Mix. You can use a stand mixer for the entire kneading process. Just note the mixing time is rather short for whole grain bread doughs. I would love to hear about your experience making and baking your bread. Thank you for writing and Happy Baking!

[@JimmyA78]

Wow this bread looks delicious but very difficult to make. Great music btw.

[@JustOneBitePlease]

Hello Jim, It is nice to meet you. With a little practice you will be able to master this recipe. Please let me know if you should have any questions when you make the Multigrain Bread. Thank you for writing and have a great day!

[@samasd8612]

All bread recipies are good and helpful. Thanxxx

[@JustOneBitePlease]

Hello Sam, It so glad to meet you. Thank you for your kind comment I really appreciate it. Have a great day!

[@52rajesh]

Hi Friend I have a question in India we don't get very easily " 7 grain hot cereal " by bob but another variety from bobs i.e "7 grain for pancakes and waffle " is available can I replace the same with rest of the ingredients ratio remaining same or any changes are required. kindly let me know as the first experiment turned out to be similar to bric as after 2nd rise the dough was giving a fissure on the surface.. thank you very much rajesh from bombay .India.

[@JustOneBitePlease]

Hello Rajesh, Unfortunately the Bob's 7 Grain for Pancakes/waffles will not work with this recipe as it has sugar and chemical leavener in it. The ratio of oats, 7-grain, whole wheat, whole ground corn, medium rye and bread flour will produce the loaves of bread as in the video and pictures. The formula and the ingredients need to be followed to provide the best texture, size, color, and taste in the final baked bread. Here is the link to the recipe on my website: justonebiteplease.com/2017/10/27/multigrain-bread/

[@clementine2938]

Is the 7 grain mix ready to buy?..I live in the U.K and not sure if it's available here..does anyone know?

[@JustOneBitePlease]

Hello Clementine, It is nice to meet you. I looked on Amazon UK website and found: Aptamil Organic Seven Grain Porridge Baby Food Cereal It has the combination of grains that would work for the recipe. I use Bob's Red Mill 7-Grain Cereal Mix which contains:wheat, rye, triticale, oats, oat bran, barley, brown rice and flaxseed. I'd recommend looking for one that has a similar mix of grains for the bread. Please let me know if you should have any questions. Thank you for taking the time to write and ask your question. Cheers!

[@clementine2938]

@@JustOneBitePlease Likewise, and thank you so much for the info.I'll let you know how I get on.😊

[@1mustangsally]

I really like this recipe but it's very humid here and when I knead it, it's really sticky. By the time I'm done there's almost as much dough on my hands and counter as there is in the ball of dough. Can I add more flour?

[@JustOneBitePlease]

Hello 1mustangsally, I understand sticky doughs can be hard to handle when you are first learning to work with them. I have found it best to stop kneading when the dough is sticking to everything and scrape the dough from your hands and scrape and form the dough into a ball. Cover it and let it rest for 15 minutes. This will give you time to clean your hands and the flour and grains in the dough time to fully hydrate. When you come back to the dough use a light hand to knead the dough until it become cohesive ball of dough before placing it in the bowl to ferment. You'll find the dough will become even stronger after the first fermentation. Resist the urge to add any extra flour as this will cause the loaf to become heavier and denser. I look forward to hearing about your results. Thank you for taking the time to write and share your experience and for asking your question.

[@1mustangsally]

@@JustOneBitePlease So, what I did was I held back 1/2 cup of flour when mixing which allowed me to dust my hands or the load when I needed to

[@marymcandrew7667]

@@JustOneBitePlease I've just learned a lot from your reply, I have trouble with that too and noticed just tonight when I baked bread how it was easier on the second rise to handle. I used a scraper to help me handle it. (This was a different loaf than yours, see my comment above)

[@salamandersm]

Jord Watches... The only watch featuring time running in reverse! ;P Wonderful recipes as always, though you might want to mention to your sponsor that watch hands are supposed to go clockwise, not counter-clockwise!

[@JustOneBitePlease]

You have a keen eye! LOL... That was my filming and editing choices I made for creating the watch commercial in the video. Thank you for taking time to comment.

[@sonacarone302]

Hi that is a wonderful recipe! I have a doubt. Can I substitute Bob's Red Mill 7 Grain Hot Cereal to equal quantity of sorted seeds (like cucumber seeds, pumpkin seeds, sesame seeds)?

[@JustOneBitePlease]

Hello Sona_Fashionista, It is nice to meet you! The 7-Grain Cereal Mix contains grains that hydrate and help to contribute to the formation of gluten in the bread and is necessary for success with this recipe. The seeds don't have the ability to hydrate and will leave you with a dough that is slack and very wet. You can add the 160 grams of toasted mixed seeds to the dough. Just add them to the dough while in the final few minutes of kneading. You can also coat the shaped loaves with untoasted seeds by either brushing with water and rolling into or sprinkling on the seeds. Please let me know if you should have any other questions I can help you with. Thank you so much for taking the time to write. Have a great day and Happy Baking!

[@sonacarone302]

Thank you so much for replying back! The problem is we don't have the grain mix here in India so I would like to know if there is any alternate choice for this. The bread looks really delicious and I can't wait to make it! Thanks!

[@JustOneBitePlease]

Hi @@sonacarone302, I found this brand of porridge that has a mix of grains that should work to for the multigrain mix. Here is the name: Manna Health Mix and here is the link to purchase it online if you cannot find it in the grocery stores or markets near you. www.amazon.in/Manna-Natural-Breakfast-Porridge-Preservatives/dp/B00DRE5376/ref=lp_4859544031_1_14?s=grocery&ie=UTF8&qid=1551791517&sr=1-14 I would love to hear how the bread turns out for you. Happy Baking!

[@sonacarone302]

@@JustOneBitePlease aww thank you so much for the suggestion! It was so kind of you. I'll try it and let you know how it turned out!

[@alphafish4756]

All purpose can be used instead of bread flour right?

[@JustOneBitePlease]

Hello alpha fish, You can but I would recommend using King Arthur Bread Flour as it has a protein content of 11.7% vs. Gold Medal Bread Flour with an 11.3% protein content. The higher protein content flour is important to develop the gluten structure within the dough. The final loaf won't rise as high and will have a denser crumb with a lower protein flour. Please let me know if you should have any other questions. Thank you for taking the time to ask your question. Happy Baking!

[@BeLeNiLoVeMaC]

Thank you for being awesome! I tried to find a good bread recipe so I could make it in my house for my family. But every time I looked on youtube, there were a lot of bad recipes. Most of the videos were only made to get likes. I hate Laura on the Kitchen, tried her recipes and never worked out. I thought she was -good- for the likes. Like "Tasty" everything tastes awful and has cheddar ... But I appreciate it more when there are good comments of people who have actually recreated the recipes and feel happy about their result and it's "healthy" home food. And this one is amazing. Your channel is awesome, it's like it was for me runnyrunny999, joy of baking when they recently got in youtube "They wanted to actually share GOOD recipes" magic recipes from their heart. And you do that. Never stop doing that please, thank you for sharing and not thinking "I will not share it, because other ones will have MY recipes" and see it in an awful way. Or just share the result and change the process, so no one can do it. But thank you for bringing that magic back into youtube

[@JustOneBitePlease]

I really appreciate your kind words. It is my goal to encourage people to bake and cook from scratch for their friends and family. I believed this is how we care for those around us. My recipes are tested over and over until I'm completely satisfied it can be replicated by anyone if they follow the measurements and directions. Thank you for taking time to share your comment and thoughts with the Just One Bite, Please? community. Please let me know if you ever have any questions or would like to share a suggestion for a recipe. Have a wonderful day!

[@morenacapovilla9722]

This is an excellent recipe when it works. I managed it only twice unfortunately, I have tried again today but it does not seem to form any gluten, it is now in the fridge as I hope it will be better in the morning. Any advice? MMC

[@JustOneBitePlease]

Hello Morena, I have a question for you are you weighting the ingredients or are you using measuring cups and spoons?

[@pedantic433]

Hi.Great recipe .Weighed all ingredients but found final mixture too wet.As a bread maker of a few years I find absorption rates of flour can vary quite a bit from season to season and origin of flour.Had to add a little more flour to get to that "shaggy stage' to be able to knead dough.Great recipe though .Thanks.

[@JustOneBitePlease]

Hello Pedantic43, I appreciate you for taking the time to share your experience of making this recipe with the Just One Bite, Please? community. Thank you!

[@2Much2lose]

Looks amazing!

[@JustOneBitePlease]

Thank you!

[@susannaflangini5422]

Hi, I made your bread, it's great. Thanks 😍

[@JustOneBitePlease]

Hello Susanna, Congratulations on your baking success! It is so great to hear of your baking adventures and of your results. Thank you for taking the time to share your experiences with us. Have a wonderful day!

[@lauracunha8602]

bravo.

[@JustOneBitePlease]

Thank you so much, Miguel.

[@52rajesh]

Thank you very much man I will try again and will continue trying to find bobs hot cereal once again thanks

[@JustOneBitePlease]

Happy Baking!

[@southtonorthkitchen5299]

Y u putting ice cubes and how can stainless steel can used in oven

[@JustOneBitePlease]

Hello South to North kitchen, It is nice to meet you. You can use ice cubes directly on a baking stone and a stainless steel bowl in the oven to create a baking chamber that allows you to steam the bread during the first bit of baking. This allows the dough exterior to stay supple and expand fully before being set and it also produces a beautiful shine to the baked crust of the bread. Please let me know if you have any other questions. Thank you for writing. Happy Baking!

[@southtonorthkitchen5299]

@@JustOneBitePlease I just prepared my yeast [e-mail] this is my email id plz do mail me sir will ask more quiry while baking tommw nd thnk u sooo sooo much for ur reply

[@phyllisgordon6577]

Awesome.

[@JustOneBitePlease]

Thank you, Phyllis!

[@patmbt2642]

Hi, I tried this recipe twice with reducing water a bit. The dough was fine, not too soft but it was flat and spread out on last proof, not high volume. Please help!

[@JustOneBitePlease]

Hello Pat MBT, It is good to meet you. From what you described in your message it sounds like the bread is over proofing. Bread with lots of whole grains in them tends to move (proof) a lot faster. Especially if warm water is used or the environment is warm. I would recommend decreasing the fermentation and resting time throughout the process. When teaching this recipe to new bakers at a bakery they had the same problem with over proofing. I came to find out they were using warm water which caused the fermentation timeline to be sped up. I could tell the dough had over-proofed as they turn it out to divide and preshape the loaves. The dough had lost all its structure and flatten out as it was in the final proof and bake. Please let me know if you should have any more questions. If you like to can email me directly with pictures of the process and the baked bread with interior crumb shots: [e-mail] Thank you for taking the time to ask your question. I hope you have a wonderful day!

[@patmbt2642]

@@JustOneBitePlease Thank you so much for your advice. I will try again.