Made this recipe this week and it is delicious! I had to substitute evaporated milk for the powdered and I used butter instead of the Crisco or coconut oil. Also added some salted sunflower seeds and flax seeds.
You are such a superwoman! Transplanting marigolds during your bread rising when I would be on the couch resting!!! When do you ever rest? You are just too cute and classy! Is there anything you can't do? Seriously though, thank you so much for teaching us in an intelligent and interesting way. I appreciate you, and you too Jim!
Love the bread making demo. Homemade bread is my favorite food group! 😂 😉 My favorite ground grain combo is Kamut and Einkorn. That makes an amazingly soft and delicious bread. Thank you for sharing your knowledge. As always, I thoroughly enjoyed it.
I love all of these videos. Can’t wait to try it out! I’m wanting to make this German bread called “Schwarzbrot”, which is a grainy rye bread with a sourdough base. I know nothing about baking bread so I know this is a challenging task to start with, but if you have any tips I’d love all the help I can get :)
Dear Pam, Is there anything you can't do? You are amazing! I grew up without a mother and have learned so many cooking tips from watching your videos. Thank you! I watched your video on Ghee this week and have made 7 half pints of that beautiful butter. I must admit...my first try at Ghee...I scorched it. It was awful! And of course I threw it out. I have been successful since and am loving these new things I can do to extend the shelf life of our food. I so enjoy your videos and will be trying baking my own loaf bread this week. I never thought I, me, could do such a thing as bake my own bread. I'm so excited!! Thank you again for all your hard work in making these videos. They are Very helpful and much appreciated!! Blessings ~ Kathy
Again, I can't thank you enough for your videos. You are now my ONLY source for information other than the USDA and official, trusted organizations. I have a question (first of many no doubt). I've been making ghee thanks to you. Would that be appropriate to use as the fat?
Have you ever eaten Winter Wheat Berry made by Orowheat? They are small lives with grains and seeds. Delicious and expensive - almost $6 for a small loaf. My husband has been trying to replicate that bread for years. I think this is a good start. I may even attempt to make bread if my husband will allow it lol
You remind me so much of my Mother! She’s been gone a long time. I’m so thankful to have found you and your channel! I’m learning so many things and it also does my heart good to watch you! Thank you!
Oops; 'translating' the temperatures to Celius I noticed a typo in the last line of the recipe; according to your spoken instruction that should read "190-200 F". Thank you for sharing another great recipe, and all the in depth explanations! A grain mill has snuck onto my wish list... ;-)
You are so amazing lady!!! First I very love your personality! And second I really love your recipe about everything...And my pleasure to share it with all my friends! God bless you and your lovely husband!!!
I was wondering if this recipe could be used as an overnight bread? Mix, stretch and fold 2 times, once per hour. Then, raise overnight, shape, pull, and bake .
My old one! LOL! But they don't make them any more. I would get one that can grind grain from very coarse like cracked wheat cereal to very fine flour.
Thanks for this videos. I used to make my own wholewheat bread and I love it but I recently bought a bread making machine. I follow the recipe for wholewheat, but it didn't bake as expected. I was disappointed but I am going back to making the bread myself and am going to use your recipe.
Good information. I was just wondering if I could use seeds and how that would affect the recipe. I imagine we should soak the hard seeds like sunflower or caraway?
We keep it in zip lock bags. I make 2 loaves per week. One goes in the freezer and the other out on the counter--both in zip lock bags. If it looks like we are not eating the one on the counter fast enough, I stick it in the fridge. They will develop mold after about 6 days otherwise.
Beautiful Loaves! Really enjoying the bread series! Thanks for the lessons & wonderful recipes! I am eagerly looking forward to learning how to use my scale!
Pam is the powdered milk required? I've been testing recipes with my bread machine and was unable to distinguish any differences between using/not using this ingredient (although that recipe has a smaller quantity than this recipe). May I also reduce the sugar? I prefer a neutral bread and that's one of the reasons I'm making my own instead of buying bread. Thanks!
What a great video! Tfs, I could even see the swirl in the crumb from rolling it up before putting it in the pan. I could almost taste it. Love your videos 😊
I just found your channel and I love watching and learning. I watched the previous two bread making videos and am wondering why you shaped the bread dough differently after you cut them in half before putting them in the pans? You normally lay them over long wise over each other and then pinch them into each other. With this multigrain dough, you made them into a "long cinnamon roll" type. Was this done because it was multigrain bread and this is the technique needed specifically for it? Can the other breads be done this way too? Thank you.
Hi .. new here and to making bread. If I want to add seeds like pumpkin etc. do I soak them with the water solution to do I put them in with the flower mixture? Anyone can help.. thanks in advance 😘
Thank you so much for sharing all your wonderful methods for food preservation and bread making. I'm learning so much from your videos. There's just one small thing that I'd like to request and that is that it would be so nice if the gentleman who is doing the video recording wouldn't move the camera so quickly from your face to the countertop and back. It's really soooo distracting and difficult to watch when the camera quickly moves up and then down and then up again etc. It actually makes me dizzy. A nice slow scan would be so much better than these too-fast movements. Other than that, your videos are GREAT - the best I've seen on food storage, preservation, canning, etc. Keep up the good work!
I apologize for that. Pam and I have discussed that very issue and both of us need to slow down. I have also started using a wider view of the scene and move the camera more slowly. I think in the videos after the Bread Baking (in the thumbnail to your right), both of us have been more mindful of our movements. Thanks for the comments. Jim
I made this and it came out looking horrible. I had a heck of a time trying to find the right balance of flour to water. When it finally felt almost marshmallowy enough I baked it. The tips are horribly split and bumpy. I haven't tasted it but it smells delicious, so not a complete loss. I love your videos and I'm sure this issue is user error, not anything wrong with the recipe, I'm just hoping maybe you can tell me what might have gone wrong. I wish I could post a picture!
Will multi grain bread freeze well? I'm so glad you do everything without appliances. I don't have that expensive mixer to work with so this helps and helps me not get intimidated.
I searched for and found your 3 parts of bread making. I watched them in order, and now I am going to try my hand at the 1/2 and 1/2 bread. Sometimes you two are so funny 1:05 that I just help but laugh. Thank you for your time and presentations.
This looks wonderful. I will have to try this, but we are having thunderstorms for the next three days and humidity changes so fast; I will have to wait until the weekend. God Bless, stay safe.
I am throughly enjoying your videos. I look forward to each one. I do have what I think is an important question, where do you get your wheat? I have a grain mill but have no idea where to purchase whole wheat wheat or multi grains for bread making.
I usually get it from Honeyville grains, but they have been out of it lately. I just checked and they now have it. Here is the link: shop.honeyville.com/catalogsearch/result/?q=wheat
Glad to see you're doing it by the scale now. It's so much better doing it to exact amounts when teaching. Also, glad to see you're using the whisk instead of your hands to stir dry flour and ingredients.
That depends. It is good to teach both ways! Not everyone has the fancier and more expensive equipment. Alternative ways of doing things is an important survival skill!
Yum, i am always looking for new bread recipes. I use a 9 grain cereal mix that is made up here in Canada and i love it....so i think i will try that in this recipe. Not sure i will add the marshmallows though hahahhahahaha. Great video
Another great lesson! I have a question about working on kitchen countertops. I see many people processing food directly on their countertops and I always wonder how they are cleaning and sanitizing the surface for food processing. I've always worked only on cutting boards. I clean and disinfect kitchen counters with something like Clorox wipes (not food safe). Sorry for the dumb question, but please educate me about this. Thank you!
This is a great question! Thanks for asking. There are some countertops I would work on and some I wouldn't. I have granite which I sanitize often--especially before making bread or pie crust directly on them. I use Steramine for sanitizing. You can watch this video for more info: ruclips.net/video/EIdc-xya-sY/видео.html
I like the week cuz it's healthy
Made this recipe this week and it is delicious!
I had to substitute evaporated milk for the powdered and I used butter instead of the Crisco or coconut oil.
Also added some salted sunflower seeds and flax seeds.
Nice! I am just about to write it down.
This woman knows it all.
You are such a superwoman! Transplanting marigolds during your bread rising when I would be on the couch resting!!! When do you ever rest? You are just too cute and classy! Is there anything you can't do?
Seriously though, thank you so much for teaching us in an intelligent and interesting way. I appreciate you, and you too Jim!
Good teacher, simply good
I have most of my food storage now, so I am now learning how to bake a good loaf of bread! Thank you for teaching us how to do this!
You are so welcome!
Love the bread making demo. Homemade bread is my favorite food group! 😂 😉 My favorite ground grain combo is Kamut and Einkorn. That makes an amazingly soft and delicious bread. Thank you for sharing your knowledge. As always, I thoroughly enjoyed it.
I am going to have to try that grain combo! Thanks for sharing your knowledge!
Thank you
Loved this video too. Thank you
You are so welcome! Jim
I’m going to Make this bread adding my favorite “sunflower seeds. I’m always waiting for your next video. I’m A BIG FAN OF YOUR CHANNEL. ❤️🙏🏻
Awesome! Thank you!
Boy, am I ever so glad I came across this series🤗 I've been working my arms senseless, but not anymore💖💖💖
angel: Wonderful! Jim
I love all of these videos. Can’t wait to try it out! I’m wanting to make this German bread called “Schwarzbrot”, which is a grainy rye bread with a sourdough base. I know nothing about baking bread so I know this is a challenging task to start with, but if you have any tips I’d love all the help I can get :)
That looks beautiful !
Dear Pam,
Is there anything you can't do? You are amazing! I grew up without a mother and have learned so many cooking tips from watching your videos. Thank you! I watched your video on Ghee this week and have made 7 half pints of that beautiful butter. I must admit...my first try at Ghee...I scorched it. It was awful! And of course I threw it out. I have been successful since and am loving these new things I can do to extend the shelf life of our food. I so enjoy your videos and will be trying baking my own loaf bread this week. I never thought I, me, could do such a thing as bake my own bread. I'm so excited!! Thank you again for all your hard work in making these videos. They are Very helpful and much appreciated!! Blessings ~ Kathy
Regular popcorn kernels makes cornmeal. I’m going to try this recipe! Thanks for this series, it’s really helped my bread baking!
You are welcome. Yes, popcorn does make great cornmeal! I am glad you are going to try this--it is really fun to make.
Again, I can't thank you enough for your videos. You are now my ONLY source for information other than the USDA and official, trusted organizations. I have a question (first of many no doubt). I've been making ghee thanks to you. Would that be appropriate to use as the fat?
I’m loving your videos, I’m learning so much for an old gal, Thanks so much for sharing 🙏🏻🌹🙏🏻
Though I bake bread I'm enjoying watching how you do it! Always something to learn, or have AHA moments! Thank you
You are so welcome! Thanks for watching.
I bake every couple of weeks and I also watch for those moments. Also with canning videos; I think I am addicted to the popping. Blessings.
Thank you again
Our pleasure!
Perfect bread and i love Jims idea of marshmallows
Beautiful great detail I formation love your channel thanks for sharing
Thanks for watching!
Tuck in the "dorky" ends. Hahaha. Great video as always ❤
Thank you 😁
Part 3 ! Another fantastic video on bread making ! I love adding different grains into my bread! Yum! Blessings!❤️
This sounds great.
Have you ever eaten Winter Wheat Berry made by Orowheat? They are small lives with grains and seeds. Delicious and expensive - almost $6 for a small loaf. My husband has been trying to replicate that bread for years. I think this is a good start. I may even attempt to make bread if my husband will allow it lol
I have not tried that one. It does sound good!
You remind me so much of my Mother! She’s been gone a long time. I’m so thankful to have found you and your channel! I’m learning so many things and it also does my heart good to watch you! Thank you!
Carolyn: Thanks for the very kind comparisons. Jim
Oops; 'translating' the temperatures to Celius I noticed a typo in the last line of the recipe; according to your spoken instruction that should read "190-200 F". Thank you for sharing another great recipe, and all the in depth explanations! A grain mill has snuck onto my wish list... ;-)
Thanks for that! I just corrected it.
T his is so interesting
You are so amazing lady!!!
First I very love your personality! And second I really love your recipe about everything...And my pleasure to share it with all my friends!
God bless you and your lovely husband!!!
Thank you so much!!
Beautiful bread!
Thanks for explanation to do with over proofing. Could you make rye bread please?
Glad it was helpful, Mary! Thanks for watching.
I was wondering if this recipe could be used as an overnight bread? Mix, stretch and fold 2 times, once per hour. Then, raise overnight, shape, pull, and bake .
Love these videos. What wheat mill do you recommend
My old one! LOL! But they don't make them any more. I would get one that can grind grain from very coarse like cracked wheat cereal to very fine flour.
Thanks for this videos. I used to make my own wholewheat bread and I love it but I recently bought a bread making machine. I follow the recipe for wholewheat, but it didn't bake as expected. I was disappointed but I am going back to making the bread myself and am going to use your recipe.
Such fun. Love making bread.
I agree! Thanks for watchingl.
Good information. I was just wondering if I could use seeds and how that would affect the recipe. I imagine we should soak the hard seeds like sunflower or caraway?
I am trying to get my bread right. Its still a bit dense and heavy. Any toughts? Also do you sift your floor?
Pam, I need to replace the powdered milk. Any ideas?
Pam, your bread looks yummy, I will add flaxseed powder along with oats flour. I do not like gritty bread. Thanks for sharing your expertise.
Sounds great! That will add some great taste and nutrition!
How do you adjust the recipes for rolls?
loving your bread series and practical and experience knowledge - also how do you clean your countertop for food safety
Thanks. So glad you are enjoying the bread series.
Another great video. How do you store your fresh bread? Do you use a bread box or bags?
We keep it in zip lock bags. I make 2 loaves per week. One goes in the freezer and the other out on the counter--both in zip lock bags. If it looks like we are not eating the one on the counter fast enough, I stick it in the fridge. They will develop mold after about 6 days otherwise.
@@RoseRedHomestead Thanks. I find the problems with bags is the crust gets soggy so fast.
Beautiful Loaves! Really enjoying the bread series! Thanks for the lessons & wonderful recipes! I am eagerly looking forward to learning how to use my scale!
Thanks so much! Next video in this series will show how to use your scale!
Do I need to add the milk? I’m lactose Intolerant
Can you add nuts to this recipe?
👍👍 😍😍 ❤️❤️ 💋💋 👍👍👍
Pam is the powdered milk required? I've been testing recipes with my bread machine and was unable to distinguish any differences between using/not using this ingredient (although that recipe has a smaller quantity than this recipe). May I also reduce the sugar? I prefer a neutral bread and that's one of the reasons I'm making my own instead of buying bread. Thanks!
Not at all, Jim
That looked amazing.
Good lessons! Thank you. XO
What a great video! Tfs, I could even see the swirl in the crumb from rolling it up before putting it in the pan. I could almost taste it. Love your videos 😊
Vikki: Thank you. Jim
I look forward to your videos. So helpful
I'm so glad! Thank you very much.
In your video you never show adding that last cup of water you set out after soaking your grains. So a full 2 1/2 c. Of water or just 11/2c?
The recipe is in the video description and I follow that. All 2.5 cups of water went in.
Would you please address doubling recipes. Love your program.
Great suggestion! Pam will be working on one for posting in the near future. Jim
How long do you bake it??
What is the temperature??
I have not seen other videos.
Amazing Content as Always! 👐
Appreciate it! Thank you.
Looks great.
I just found your channel and I love watching and learning. I watched the previous two bread making videos and am wondering why you shaped the bread dough differently after you cut them in half before putting them in the pans? You normally lay them over long wise over each other and then pinch them into each other. With this multigrain dough, you made them into a "long cinnamon roll" type. Was this done because it was multigrain bread and this is the technique needed specifically for it? Can the other breads be done this way too? Thank you.
Hi .. new here and to making bread. If I want to add seeds like pumpkin etc. do I soak them with the water solution to do I put them in with the flower mixture? Anyone can help.. thanks in advance 😘
I would love a bread recipe that has cranberries and raisins. Do you have one?
No, but you could add those two ingredients to any bread recipe along with any selection of spices you might want to use.
I have been dehydrating corn can I grind that and use it as corn meal
Yes you can. I have done that.
How do you prepare your loaves of baked bread for freezing
Mary: Let them cool completely and place them in a 2-gallon Ziplock bag and place in the the freezer. Jim
Good.
I enjoy most of your content! Thank you!
I appreciate that! Jim
Do you know if this recipe could be prepared on the "dough" setting in a bread machine, then baked in a regular oven? Thank you!!
Thank you so much for sharing all your wonderful methods for food preservation and bread making. I'm learning so much from your videos. There's just one small thing that I'd like to request and that is that it would be so nice if the gentleman who is doing the video recording wouldn't move the camera so quickly from your face to the countertop and back. It's really soooo distracting and difficult to watch when the camera quickly moves up and then down and then up again etc. It actually makes me dizzy. A nice slow scan would be so much better than these too-fast movements. Other than that, your videos are GREAT - the best I've seen on food storage, preservation, canning, etc. Keep up the good work!
I apologize for that. Pam and I have discussed that very issue and both of us need to slow down. I have also started using a wider view of the scene and move the camera more slowly. I think in the videos after the Bread Baking (in the thumbnail to your right), both of us have been more mindful of our movements. Thanks for the comments. Jim
Could you use a different flour than rye? We're just not really rye fans. Also, can you leave out the milk powder, my daughter has an allergy?
Yes you can! To both questions.
@@RoseRedHomestead Thanks!
I made this and it came out looking horrible. I had a heck of a time trying to find the right balance of flour to water. When it finally felt almost marshmallowy enough I baked it. The tips are horribly split and bumpy. I haven't tasted it but it smells delicious, so not a complete loss. I love your videos and I'm sure this issue is user error, not anything wrong with the recipe, I'm just hoping maybe you can tell me what might have gone wrong. I wish I could post a picture!
Will multi grain bread freeze well? I'm so glad you do everything without appliances. I don't have that expensive mixer to work with so this helps and helps me not get intimidated.
Yes, it freezes beautifully. We have several loaves in our freezer right now.
Can I substitute honey for the sugar? If so, how much do I use?
Yes.
@@RoseRedHomestead How much honey should I use?
I searched for and found your 3 parts of bread making. I watched them in order, and now I am going to try my hand at the 1/2 and 1/2 bread. Sometimes you two are so funny 1:05 that I just help but laugh. Thank you for your time and presentations.
LOL! So glad you found this series and are trying the half and half. I just made a batch of that this week as well!
This looks wonderful. I will have to try this, but we are having thunderstorms for the next three days and humidity changes so fast; I will have to wait until the weekend. God Bless, stay safe.
Thank you. It is a fun recipe because you can adjust that 3/4 c. ingredient to many possibilities!
Love this video series thanks for all the great info!
I am throughly enjoying your videos. I look forward to each one. I do have what I think is an important question, where do you get your wheat? I have a grain mill but have no idea where to purchase whole wheat wheat or multi grains for bread making.
I usually get it from Honeyville grains, but they have been out of it lately. I just checked and they now have it. Here is the link: shop.honeyville.com/catalogsearch/result/?q=wheat
Thank you for you videos, they are so helpful. Will you please share your method of proper preparation for freezing bread? Thank you!
After the bread is cool we just pop the loaf into a 2 gallon zip lock bag and put it in the freezer. So easy.
Glad to see you're doing it by the scale now. It's so much better doing it to exact amounts when teaching. Also, glad to see you're using the whisk instead of your hands to stir dry flour and ingredients.
That depends. It is good to teach both ways! Not everyone has the fancier and more expensive equipment. Alternative ways of doing things is an important survival skill!
Yum, i am always looking for new bread recipes. I use a 9 grain cereal mix that is made up here in Canada and i love it....so i think i will try that in this recipe. Not sure i will add the marshmallows though hahahhahahaha. Great video
Sounds great! Thanks for watching!
thank you so much for sharing these lessons and you make them so easy to understand. btw your hair and earrings look beautiful
Thank you so much!
This is the way I shaped my last loaf but I don’t think I smashed all of the gas out 😂. You make bread making look so easy
Thanks!
drooling.
LOL
Great video, love the explanation............thanks
Glad it was helpful! Thanks for watching.
Looks delish! One of my weaknesses is bread. I can’t wait to try it.
Hope you enjoy! Thanks for watching.
Do you make your own milk powder?
Not yet, but I am working on a process. Maybe soon.
Thank you for your inspiration in baking along with all of the other things you do.
It's my pleasure! Thanks for watching.
I love listening to you! ❤ Brilliant!!!
Pam will take that as a complement, so do I. Jim
I actually love the idea of making a multigrain bread but without the texture so that those in my household with sensitive teeth can enjoy too!!!
You can adjust-down the size of the particles by so they ae smaller.
@@RoseRedHomestead Thank you!
Looks beautiful and yummy!
Thank you 😋
Another great lesson! I have a question about working on kitchen countertops. I see many people processing food directly on their countertops and I always wonder how they are cleaning and sanitizing the surface for food processing. I've always worked only on cutting boards. I clean and disinfect kitchen counters with something like Clorox wipes (not food safe). Sorry for the dumb question, but please educate me about this. Thank you!
She actually has a video on sanitizing and disinfecting. It was published on March 9, 2019. You will live the video.
This is a great question! Thanks for asking. There are some countertops I would work on and some I wouldn't. I have granite which I sanitize often--especially before making bread or pie crust directly on them. I use Steramine for sanitizing. You can watch this video for more info: ruclips.net/video/EIdc-xya-sY/видео.html
@@davidprice4895 Thank you!
@@RoseRedHomestead This is excellent information. Thank you!
Loved this video!!! I have never made multigrain bread before. I have to wake this!!! Thsnk you for your recipe!!!!
You are so welcome! Hope you enjoy making it!
love you rose, thank you for next healthy bread
Thank you, and you are welcome!
I have baked bread for years and I so enjoy your content. Thanks for sharing and have a Blessed Day.
Thank you! You too!
My husband keeps telling me to subscribe and check out your channel.so I did.🙂love the content.
Awesome! Thank you! We appreciate your support.