Comments on: Week 3 of Bread: Honey Multigrain

By: Chana

Chana — Tue, 01 Feb 2011 20:47:49 +0000

I just made the recipe- pretty much as instructed. I think it came out great. The only thing is it’s a little sour- I think it rose a little too long. I let it go 2 hours, and then another 90 minutes. I think next time I’ll just let it rise a second time for 30 minutes. Love the texture of the wheat berries and wheat germ! Thanks so much.

By: Jennie

Jennie — Sun, 31 Jan 2010 16:41:37 +0000

I don’t actually know, Kathleen. I haven’t heard of red or white wheat grains. If anyone else knows, feel free to share!

By: kathleen

kathleen — Sat, 30 Jan 2010 06:03:33 +0000

Is wheat berries the same as red wheat or white wheat grains?

By: Jennie

Jennie — Fri, 26 Dec 2008 19:56:36 +0000

Carol – Oh dear, I am sorry. I did forget to put the rolled oats into the recipe directions. I’ve ammended it now. I am sure the bread was still delicious as the rolled oats were only one of many grains. I don’t think kneading them in would have worked anyway. Again, sorry for the mistake in writing the recipe.

By: Carol

Carol — Thu, 25 Dec 2008 22:38:34 +0000

OK help – I’m stuck. I have this on its first rise right now. As I was putting away of the ingredients, I realized I had not used the oats. Was that 1/2 cup supposed to go in the dough? I re-read the recipe and don’t see where it is supposed to be used until just before the dough goes into the oven – and then only for decoration. Have I missed something? Would it be too late to add the oats in – maybe on the second knead?

I feel like I’ve messed something up. -Carol

By: Jill

Jill — Tue, 03 Jun 2008 05:35:22 +0000

Oh, I am inspired. But hobbled. I live in Japan out in the countryside. One of the things just simply not around almost anywhere is whole wheat flour. Or Rye flour. And figuring out where the gluten is should be fun. And my message scrolls off where I can see it so I don’t know if I’ve made typos. Let’s see… wheat berries. That’s going to take some explaining, I know it. Wheat germ, maybe.

By: Jennie

Jennie — Sat, 31 May 2008 16:18:46 +0000

Heather – Thanks for the website link… I’m planning to order a lot of spelt from them pronto. It’s so great to buy in bulk, both for my wallet and the environment.

Brady – Woohoo! First time bread maker in the house!! Kudos for you for going after one of the more challenging recipes on this site for your first time. So glad you liked the process and the outcome. Let me know what other breads you tackle!

Jake – Thank you for the great feedback! I’m so glad you gave the recipe a try. Enjoy every bite!

By: Jake

Jake — Sat, 31 May 2008 13:11:35 +0000

Fantastic recipe! I just had the first piece after taking it out of the oven, and not only did it have a hearty, whole grain taste, but also, the kitchen smells great. Filled with ingredients that are nutritious as well as delicious, this recipe is one that I can’t wait to make again in my house. Thanks for a great recipe.

By: Brady

Brady — Wed, 23 Apr 2008 03:38:26 +0000

This was my first attempt on bread making and you definitely have me hooked. Thanks for the recipe. It turned out so much better than expected for my first time.
Thanks again!

By: heather

heather — Tue, 22 Apr 2008 19:52:03 +0000

OK, i know this is w-a-y late, but I just found you today. If you and/or your readers need grains, I get them from http://www.breadbeckers.com. Not everyone will want to order 6 gallon buckets of wheat berries like I do, but you can get 2 or 7 lb portions of spelt, kamut, barley, rye, flax, millet, and oats. They also do co-ops so save people on shipping.

I’m going to try this recipe!