Hello Suzella,
Great you want to give the recipe a try. We understand, this first amount is a tiny bit of yeast. The express it in teaspoons it would be slightly less than a third of a quarter teaspoon.
The second amount for the final dough, 2 grams, equals slightly less than 3/4 of a teaspoon.
You can use our baking ingredients converter for the yeast conversion too: www.weekendbakery.com/cooki…nversions/

Enjoy the loaf baking!

Hi Val,
Yes that is no problem. The general rule is the multiply the amount of instant yeast by 3. So 1 gram instant yeast equals 3 grams fresh yeast. It is our experience that fresh yeast may be a bit more enthusiastic, so we often use 2 to 2.5 times the amount of instant yeast and have also no problem with the proofing maybe taking a little longer if needed. Just something you can experiment with.

Thank you for your kind words and enjoy your baking!
Ed & Marieke

This website is very helpful! The recipes are clear and very attractive!
I am trying some of them and I Have a question…

Is it possible to use Fresh yeast instead of instant yeast? If i Can, how should i Use it, should I Change the quantities?

Thank you for your answer.

Val

Great to read your enthusiastic comment Pamela. And glad we can be a part of your baking adventure. No problem to double or triple the recipe in one go to make more rolls or loaves or a bigger loaf. Just take into account you always need to make sure you keep an eye on the dough and its development and use the right times to proof and temperatures and time for each bake (rolls take way less time in the oven than a loaf and a big loaf needs more time of course).
We also have lots of tips on subjects like, dough, use of ovens, proofing, kneading et cetera. Maybe browse through them some time: www.weekendbakery.com/posts…king-tips/

Enjoy your baking and sharing!
Ed & Marieke

Hello Jim,
Thank you so much for your very kind feedback. This makes us very happy of course, to know the recipes work for you and even make you a better baker. Excellent!

Wishing you many happy baking hours and lots of crusty loaves,

Marieke & Ed

Hello Douglas,
You introduce steam in your oven to allow the dough to expand at the beginning of the baking process. The moisture keeps the outside moist and gelatinous. So while the inside of your bread wants to expand under the heat, it is not kept back by a dried out outer shell. This is known as oven spring.
Release the steam at a later stage of the baking process to allow the crust to form (retaining moisture would mean the crust stays soft).
Not using steam would mean the surface of the loaf will dry out in minutes, oven spring, usually occurring 5 minutes within the baking process will not really get a chance this way.

As for the seeds and the bread, you can temper your oven as soon as they have the right color and also make sure the bread is not too close to a heating element.

In our experience it always takes between about 3 to 10 times to make a recipe your own, depending on your experience and many other factors that might need adjustment.

Keep up the enthusiastic baking!

Thank you very much for sharing your knowledge, and I hope to see more recipes sometime

Thanks,
Jim

If I want to add a line of sesame seeds to the crust of the bread, when should I apply the egg wash and seeds? I did it 25 min in and the seeds got pretty toasted but not burn’t. I’m not entirely sure it was the right time.

If the bread and the light flour coating brown a bit too much, should I temper the oven or reduce the temperature a little bit or both?

Thanks for this recipe. The four times I’ve done this, I got something successful but I didn’t make anything that looked like your photos until #4.

Hello Shanshan,
Thank you for sharing your results with the recipe. And yes, you can do the slow rise in the fridge with this loaf. You may need a few turns to get it right. As a strating point, we recommend lowering the yeast in the final dough to 1 gram if you leave it in the fridge overnight. We do like this method and it gives good results (though a bit different) and it is the most excellent way to have fresh bread in the morning. The reason we do not do it that often is because of the amount of loaves we bake and the lack of fridge space.
Hope it will work out. Let us know about the results!

Thank you again and greetings from Holland,

Marieke & Ed

Thank you so much for putting so much effort and love on your so informative website. I’ve learned so much from you. I made this bread over the weekend, baked in a small bread (at 180c for 40mins) tin. It was amazing, my kids end up eating most of it as a snack :). I am just wondering if the dough from this recipe would be ok to have a slow rise in the fridge in case we would also like to have some homemade bread during the week? Just to breakdown the preparation and rising time. I am curious about your opinion on overnight bread in general.

Another question, do you happen to have an recipe for Maisbrood? My son loves the Maisbrood from AH, I did too until I read the ingredients list. I have been experimenting myself but the end result is always very heavy.

Many thanks and keep up the great work!

Dear Ed & Marieke,

Thank you for your reply. Just in time for weekend baking, indeed.
Happy Easter to you and yours too.

-Shirley.

Hi Shirley,
Thank you for your enthusiastic feedback. Happy to hear.
Yes, it is a great idea to make smaller rolls with this recipe. You could divide the dough into 6 rolls for instance of around 130 g each or maybe even smaller ones (you decide of course). Make sure to adjust the baking time which will be somewhere around the 20 minute mark.

Happy baking and happy Easter time with your family and friends.

Ed & Marieke

Per your suggestion, I tried this recipe for the first time 2 days ago & it was just delicious. Everyone who tried it just loved it.
I might want to try divide the loaf into a few smaller rolls to serve as dinner rolls. What do you think?

Thank’s again!
-Shirley.

Hello Ai Ling,
Thank you for trying and liking the recipes. At the moment we do not have a recipe that includes quinoa, but we are sure there are good ones to find on the web. You can easily add some quinoa to a bread recipe but if you want to make a loaf that is heavily based on quinoa, you need some good instructions to get a nice loaf, because of the gluten free part.

Happy baking from Holland,

Marieke & Ed

Hello Nicola,
Thanks for your comment. We are based in The Netherlands. The bread flour we use for the above recipe ourselves is an organic wheat flour that is stone ground and has a protein content of around 12.5%.
We will look at the NYT recipe, that sounds like something we want to give a try too.

Happy baking in the USA and greetings from Holland,

Ed & Marieke

PS: IF you are interested in more rye recipes, we can recommend this one (note much more rye in this one than the NY recipe so for real rye lovers): www.weekendbakery.com/posts…h-raisins/

Hi Elda,
Thank you very much. It is just that instant dry yeast is easier to get for a lot of people and also easy to use, we do not know from experience that their would be a difference in baking results. As a rule, you need about 20% more active dry yeast compared to the indicated amount of dry yeast. So for this recipe, 2 grams instant yeast, would convert to about 2.4 grams active dry yeast.

Good luck with it!