Multigrain Sandwich Bread

 

Soak cereal in boiled water for 1 hour.	After incorporated all flour.
After kneading for 4mins.  Dough is very sticky.  Almost like a cookie dough. It clears the bowl but not very clean. Next time may try kneading it a little longer either by machine or by hand.	The feel of the dough is quite soft.
Before 1st proof.	After 45mins 1st proof in the oven.
Shape it into log.	Before 2nd proof. 1lb 7oz of dough for 8.5 x 4.5 pan.  1lb 14oz of dough for 9.5 x 5 pan.
After 2nd proof of supposedly 30 to 40 mins.  I somehow lost track of the time. The dough may not have risen enough.  Does it look like double in size?	No oven spring.

Slice it after cooling for 1.5hr, short of the recommended 3 hour wait. Bread taste good but a bit on the salty side.  Texture is soft and moist but not fluffy enough.

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Notes for next time:

• Reduce salt to 1 Tbsp kosher salt
• Knead a bit longer
• 2nd proof a bit longer