I tried doubling a bread recipe once, and doubled the yeast amount, and it was a mistake. The bread was way too yeasty, and didn't behave well. I don't remember exactly what happened, but I did, too late, look up how to double a bread recipe and found out you don't double the yeast. According to the same King Arthur Baker's Companion that the above recipe came from, "You can increase the size of most bread recipes simply by doubling, or tripling all the ingredients. The exception is the yeast; if you increase the amount of yeast at the same rate you increase everything else, you may find yourself with a lot of dough on your hands and not enough time to deal with it. For example, by the time you've shaped the eighth loaf, the first may be well on its way to doubled in size. Most home bread bakers prefer to stick with 1 tablespoon of yeast for up to eight loaves, and giving the bread a longer, slower rise. Not only does this improve the flavor, it slows down the rising dough so that you can work with the dough more effectively." Hope this helps. I'm glad you are enjoying the recipe. I need to make it again - it's been a long time. Sally

I made this 7-grain cereal bread a couple of weeks ago and it was wonderful. I think you could use your recipe and follow the method for this one and be very successful! Good luck! Alexa Multigrain Bread Posted By Sara@Our Best Bites On 01.08.2012 @ 10:23 pm Multigrain Bread Cook’s Illustrated Cookbook Ingredients 1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix 2 1/2 cups boiling water 3 cups (15 oz) all-purpose flour (not bread flour) 1 1/2 cups (8 1/4 oz) whole wheat flour 1/4 cup honey 4 tablespoons unsalted butter, melted and cooled* 2 1/2 teaspoons instant or rapid-rise yeast 1 tablespoon salt Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds 1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats *If you’re using salted butter, just decrease the additional salt by just a bit. Instructions Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl. Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes. Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving. Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

I made my first loaf last night, and I really like the way it came out. I agree with Cheryl that the menu is a bit confusing, and I think I made the bread on the wrong setting, for size, at least. I forgot about the size setting when I was starting the machine, and I was making a medium (the smallest) loaf, which used a total of 3 cups of flour. I used the plain white bread recipe, substituted one cup of whole wheat flour plus two tablespoons of Vital Wheat Gluten, since I was using all purpose instead of bread flour, and so because of the whole wheat. The water was supposed to be 1-1/4 cups, but I used 1-1/3 cups because I thought the WW might need extra water, but otherwise I followed the recipe exactly. Well, I'm not sure I used the correct yeast - I have SAF yeast in the freezer, and so I just used that. It did not have a yeast flavor when it came out. It only slightly stuck, and so I used a plastic spatula to get it loose. I let it sit in the machine for about 10-12 minutes after the timer went off - not sure if I was supposed to do that, but the bread had a thick, somehwat hard, crust, which I like and prefer. I'm very happy with the loaf I made, although it does taste rather generic, but still much better than most WW bread I can buy. It's not as good as La Brea Bakery bread, but that is rather expensive, and this bread is an adequate substitute (except for the sourdough). The loaf came out lopsided, and so I will be making lopsided sandwiches, but I'm okay with that. I think it will also make good toast and French toast. Lars

It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).