Introduction: How to Make Great Bread
I make this bread every 2-3 weeks, and I freeze it after it cools. Every time I take a loaf out of the freezer and thaw it (at room temperature) it tastes just like the day I made it. It always turns out great, spongy with good crust as long as you make sure you start the yeast at the right temperature (108-115 F).
I do not give exact quantities, other than 1/3 to 1/2 bread flour, because the rest can be any other flour or mix of flours you choose.
But you need that much hard wheat (durum) flour, because it contains enough gluten to make the bread rise. Rye, oats and barley contain no gluten (yeast will not make them rise) and whole wheat and other grains are low too, so you HAVE to have enough white flour to carry upwards the rest of the grains and seeds you use.
Enjoy the video, and make some. It is great bread!
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