Comments on: Multi-Grain Bread with 100% Freshly Milled Wheat

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By: Erica

Erica — Tue, 06 Jan 2026 23:35:46 +0000

In reply to Glenda Rogers. I often add about half a cup of sourdough to the wet ingredients in the recipe and it works very well because it’s 50/50 flour and water. It really improves the texture of the bread.

By: Janice Schaag

Janice Schaag — Mon, 24 Nov 2025 12:41:27 +0000

Oh, my, this was wonderful! I’ve been looking for a multigrain bread and made a few doorstops. Found it! This will be my go-to recipe going forward. It has fantastic flavor and texture. I think I’ll skip the topping next time, though, as much of it fell off while slicing the loaf. Definitely will be making this again and again. Thanks!

By: Elisa

Elisa — Sun, 16 Nov 2025 13:59:20 +0000

In reply to Taylor J..

I had the same problem. Ended up adding more than an additional cup of flour. Kneaded in my stand mixer for 20 minutes and then by hand for another 5. Expected two bricks to come out of the oven, but it was perfect! Next time, I’ll try with 1-1/2 cups water and see if that works. If it doesn’t, I’ll just use 5 cups flour and keep making, it was such a hit in my house.

By: kontol

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By: Glenda Rogers

Glenda Rogers — Sun, 05 Oct 2025 17:14:47 +0000

In reply to Emily. Emily. Did you try it with sourdough? What adjustments? How did it go? Wondering the same thing

By: Doug

Doug — Sat, 13 Sep 2025 15:14:46 +0000

Do you have a Bread Machine version of this recipe?

By: Joanne

Joanne — Tue, 09 Sep 2025 20:54:10 +0000

Is it possible to shape this into 2 boules & bake in Dutch ovens?