I'm moving the multi grain bread conversation to a new thread. The
old thread was getting confusing.

I did the recipe again this morning. Of course being the cook I am
I'm still playing with it.
I added some rye flour to the mix and about 1/2 to 2/3 cup of VWG. I
upped the yeast to 3 teaspoons instead of 2 1/2.

This time the first rise was nice and big and the second rise came
right up the way I thought it should.

Here's a couple of pictures. This is one yummy bread. I need to
write down exactly what I did before I forget because I want to do
this one a lot.

http://picasaweb.google.com/Sitara80...07652252804402

click on the next to pictures to see the closer up picture of the
crumb.

It came out with a really nice crust and the inside is softer more
like a sandwich bread which is what I was going for. The crumb
doesn't look bad, huh??