Professional Baker Teaches a Healthy Multigrain Bread!

Watch then bake this fantastic healthy multigrain bread!
Quinoa, millet, buckwheat and pumpkin seeds!!!
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@urkn8963]

There are many bread backing youtubers out there, but you are really one of the top guys out there. Thanks for your videos and your calm way of explaining.

[@jeancortez7418]

I’m so grateful I came Across your videos. You are a fantastic teacher! Thank you. I’m a bit confused with the liquid levain. How many grams? Thank you.

[@adoral.libertucci2647]

Excellent!

[@philipryan6877]

excellent video so informative thank you

[@prasadgorule8442]

Excellent chef!!! Thanks for sharing the knowledge . Cheers from New Zealand. Subscribed😎😎

[@raegayles]

oH that was lovely. I do need to go see the videos on the starters. What a beautiful bread!

[@mikejones7495]

just started watching your videos, All I can say is Thank you!

[@davidalisonhartman243]

I've been making variations of this formula. Very popular with the Australian mob. Thanks!

[@barrychambers4047]

Looks great! Thanks for showing us the crumb. Definitely looks healthy.

[@kingdombread-tampa2932]

try some light tuna, or smoked salmon with cream cheese!

[@diniafrina9594]

I’ve been binge watching all your videos and they are all so helpful! My baking school had to close down because of covid so i couldn’t complete my diploma and have been self learning a lot so getting to learn so much from your videos makes me so happy!

[@anwaralishaikh3217]

Chef pls can you give full respi

[@jeffdeez1]

Thanks for the video! 🙏🏼Will come back to this one I think, as I haven't tried grainy/seeded bread yet. Cheers from Sydney!

[@kingdombread-tampa2932]

Cheers from Tampa! Hope you enjoy!

[@marioc63]

@@kingdombread-tampa2932 Like the quality instruction. But does he ever smile?

[@DaddyEZ545]

Thank you 🙏

[@kingdombread-tampa2932]

You are Welcome!

[@jeancortez7418]

Just watched the mixing again and heard you speak 337g of liquid levain. Thank you.

[@elcucotullo23]

Thank you for sharing your knowledge. Your videos are excellent! Can you do a video on croissants in the future?

[@kingdombread-tampa2932]

one day, for sure

[@GameMovieStudios2000]

watched 1 of your video. checked the channel content. subbed. you seem GOOD

[@karinmgustafsson216]

I love this bread. Though I make it with higher hydration, and that works. Thanks from Sweden, the land of rye bread.

[@kingdombread-tampa2932]

Sounds great! Blessed baking!

[@MsDeld]

Looks awesome! What’s the recipe for the levain? Is it just flour water and sourdough starter?

[@ronnyskaar3737]

Your videos are just the best on KZbin. No nonsence, highly competent. I have learned a lot. Thanks a lot for doing this! Greetings from Norway. PS. I downloaded the bakeulator app. What do you think about those apps?

[@kingdombread-tampa2932]

Thank you for such kind words. If such apps are helpful then they are a blessing. Perhaps you would be interested in the Academy I a just launched, on that platform I go far more in depth in the bread making process. Check out the introduction video: kzbin.info/www/bejne/oZjNYnt4j9ail7s Blessed Baking!

[@rovor11]

Thank you very much for your videos! Please, could you let me know if those great plastic boxes can be bought online? Their shape and the scale on them... I think they are very practical for the dough preparation. Look forward to your next videos!

[@kingdombread-tampa2932]

Yes you can! The brand is Cambro, used in nearly all bakeries. The lid colors indicated size, coming in 2, 4, 6, 8 qt sizes, and larger if needed.

[@rovor11]

@@kingdombread-tampa2932 Thank you very much.

[@oicfas4523]

I want to make this dough without the seeds, so I'm going 65% hydration. Hoping that works!

[@anwaralishaikh3217]

Chef how many gm yest how much flour and water for poles can shear for this bread pls And thanks

[@ariainman6691]

Fantastic. A Sourdough Multigrain Seeded Bread Our Favorite. It is just husband and I...I wonder....may I cut the recipe in HALF...and make 2 loaves. Prefer fresh not frozen breads. AND again,.. would I be able to bake the dough in 2 pound antique tins? Your videos are PERFECT. So much knowledge shared. Even after more than I want to admit....making BREADS...I LEARNED so many things MORE. Thanks again

[@kingdombread-tampa2932]

Yes, you can certainly cut the formula in half, and bake the loaves in tins. When dividing the dough for the tins, make the loaf at least 2/3 full before proofing. They should then proof to crest over the top of the pan. Good luck!

[@ariainman6691]

Not only are you a FANTASTIC BAKER and TEACHER....YOU are a wonderful Person. Thanks again and Again.

[@klaskristian1]

If you dont want a sticky conrainer after used it for honey. Put a little oil in it first. Coat it with litre oil, then add the honey. When you pour off the honey, the container will be compleatly free of honey.

[@larissahogan6206]

How do I see the beginning lectures?

[@florianonunes4613]

Excellent...thank you Chef. I’m baking my sourdoughs without any sugar...I prefer the taste and a skip some calories...would you recommend to do this bread without the honey? Thank you.

[@kingdombread-tampa2932]

Yes, absolutely The honey is there only to complement. Try the 100% whole wheat bread made in the earlier videos... no honey, just flour, water, salt.

[@florianonunes4613]

Thank you for taking the time to answer. I'll try 100% whole wheat

[@andybauer4363]

What mixer are you using? Thanks for the great videos

[@kingdombread-tampa2932]

Kitchen Aid, 7 qt.

[@alvarner1]

A have a question about the oven: do you recommend using the convection fan or not?

[@kingdombread-tampa2932]

I would not recommend convection heat for hearth breads, so no fan. Best of luck with your baking.

[@porkyfedwell]

The way I measure honey is to weigh the bottle full of honey first, subtract the number of grams of honey I want to add to the recipe, and keep pouring and weighing until the bottle weighs just the right amount. No interim container to clean out.

[@kingdombread-tampa2932]

Cool, I have done the same before.

[@joevio4375]

Will you be making more videos?

[@kingdombread-tampa2932]

Yes, for the KZbin channel, I anticipated making 20 videos, but will continue with a few more. I am also beginning an online artisan baking school that will have far more depth to the teachings, and more broad range of products. Once our website is complete, I will share the link. Thanks for the support

[@ashlynloeb2559]

Heyy! How is Salome? It's Ashlyn by the way

[@markdagostino4891]

U alive still where r you 😅