On Sat, 6 Nov 2010 11:51:02 -0700 (PDT), ImStillMags
> wrote:

>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??

This bread sounds and looks delicious. Congratulations on a successful
baking session. Keep it up....and yes, write it down if it is
something you want to reproduce.

I confess to liking mystery in my bread baking and not only do I not
write anything down, I do not label breads when they get stashed in
the freezer. We get a lot of breakfast surprises around here.

Boron