Seeded Multigrain Bread

I made this bread exactly as specified in the magazine and it came out beautifully. The inside was light and tender and the outside had a perfect crust. One thing about an earlier comment; do NOT knead the bread for 8-10 minutes if you don't have a food processor. The food processor mixes the ingredients into a dough; it does not knead it. You can my full review, as well as a photo of my finished bread, at Taking On Magazines: http://www.takingonmagazines.com/seeded-multigrain-bread/

This is a good recipe that is not well written. If you don't bake bread regularly you'd probably have a hard time with this recipe. It should be noted that if you do not have a food processor, kneading for about 8 -10 minutes will be required. A. What is "white whole wheat flour"? Don't know. I just used all bread flour. B. The amounts don't add up. It would be much clearer if volume (cups) were used. I do weigh ingredients when baking, but my scale does not go to .000 of an ounce. I hate to have to get out a calculator to cook, but I did to figure out how much remaining flour to use for the dough. C. The pizza stone is not required. Just put the bread on a silicone mat or baking sheet dusted with cornmeal. The pan of water is necessary for the crust. D. Most importantly - seeds burn at 450 degrees. Skip them. After I scraped off the burnt seeds, this was a delicious, yeasty, loaf of bread. I will make it again, no seeds.

I loved this recipe. I make bread quite often and this one is easy and fast. The bread was delicious. I'm making it again this week for guests.

This recipe makes absolutely no sense. 30 seconds of kneading? Just dumping the bread from an oiled bowl onto a cooking sheet for baking? No shaping at all? I just wish I would have read through the entire recipe before starting this mess. My dough is sitting in a bread pan now, and I'm hoping to salvage it, but this recipe is a complete waste of time. Save yourself the hassle and find a recipe from someone who actually knows how to make bread.