Very simple if you post the bread machine recipe. Bread machine recipes vary according to how the machine works. In my machine, the yeast goes in last, but when making bread by hand, yeast is usually the second ingredient, after the liquid, but it doesn't have to be.

Lars

I agree, it's very simple. I make nearly all my bread in the bread machine, although I use the dough cycle and then bake the loaves/rolls/whatever in the oven.

My Zojirushi requires wet ingredients first, followed by dry ingredients. I've never had a problem using the bread machine, even using Grandma's old farmhouse white recipe, Lars' rye recipe, my own honey wheat or maple oat. They all come out fine.

I do check the dough after the machine kneads a couple of minutes and add a bit of flour if it's too wet or a bit of liquid if it seems dry and crumbly, but I always adjust the flour whether making it by hand or by machine as amounts can vary depending on humidity, brands of flour, age of flour, the type of wheat, a handful of other factors.

Annie

Yes, do post the bread machine recipe. That would help to know which method for making bread would work best.

a. Traditional method which includes two rises and the yeast if first proofed in water with a little sweetener in it.

b. Add the yeast directly to a portion of the dry ingredients then add the liquid and mix with an electric mixer. Using this method and a fast-acting yeast, you can use the quick/one-rise method.

Those two methods for using yeast will determine the temperature of the liquid ingredients. If you proof active dry yeast in 1/4 c. warm water/sweetener, add the yeast to the water, NOT water to yeast. Check the water temperature with an instant read thermometer - it should be between 105-115-degrees F.

If the yeast is added a portion of the flour, the liquid is much warmer - 120-130-degrees F. - because it is added to a bulk amount of ingredients that will quickly cool to the correct temperature to activate the yeast.

The method you use would also depend on which kind of yeast you are going to use - Active Dry Yeast, Instant Yeast.....

You could also look for a similar recipe on-line that IS done by hand and use it as a guideline, or use it instead of the Bread Machine recipe. Once we know what your recipe is we may also have an alternative recipe for making it by hand. Do you have an electric mixer? Stand mixer or regular hand-held model?

Another thing you will need to consider is the amount of flour in the recipe and what size loaf it will make. If there is around 3-cups of flour (dough weighing around 1-1/2-pounds), use a standard-size bread pan - 8-1/2x4-1/2-inches. If the recipe uses around 4-cups of flour (dough weighing around 2-pounds), use a Quick Bread Pan / 9x5-inches.

Keep back about 3/4-1 cup of flour and only add as much as is necessary to make a nice soft dough. It may even require a little more flour before you are done kneading. The amount of flour in the recipe is just a good (or bad) guess. You need to go by the "feel" of the dough. It's also best to err on the side of a wet/slack dough rather than one that is too dry. Dry hard dough = dry hard bread.

Let us know if you need further instructions for mixing, kneading, proofing, punching down, resting, rounding the dough, forming and baking. Or have you made bread by hand before and understand those steps already?

I'd also suggesting checking the recipes at King Arthur Flour for something similar. They often give instructions for bread machine AND by hand in the bread recipe.

It sounds like a fun adventure. :-)

-Grainlady

Here is a link that might be useful: King Arthur Flour Recipes

One difference, machine vs. by hand:

Machines usually heat the dough while mixing/kneading.

dcarch

Usually I use my KitchenAid through kneading, and then bake in the oven. But if every BM recipe must be handled differently to make it a DIY, I probably should just get another bread machine. The recipe I had in mind here is an Allrecipes recipe for 7 Grain Bread which is my current favorite.

1-1/3 c warm water
1T active dry yeast
3T dry milk powder
2T veg oil
2T honey
2t salt
1 egg
1c WW flour
2-1/2 c bread flour
3/4c 7 grain cereal.

Place ingreds in bread machine in order suggested by manufacturer.

Start.

Thanks so much for valued information.

Here is what I would do:

using active dry yeast - mix the yeast and warm water in your KA mixer bowl with just a pinch of sugar, let set for about 5 minutes, until yeast is foaming

in another bowl, stir together the dry milk, WW flour, bread flour, 7 grain cereal, and salt; add about 2 cups of these dried ingredients to the yeast/water mixture in the mixer bowl; with paddle attachment, mix on #4 speed for several minutes until all the dried is combined with all the wet; let sit about 15 minutes for the flours to hydrate fully

add oil, honey, and beaten egg to the dough in the mixer; blend well with paddle on speed #4 until completely mixed in

with mixer set at #2, slowly mix in most of the rest of the flour mixture until the dough starts to clean the bowl sides then stop and change out the paddle for the dough hook;

knead the dough with the hook on #2 speed for 5-8 minutes, adding flour 1 TB at a time to make a firm cohesive dough; remove dough from bowl when well kneaded, form into a smooth ball and put in an oiled bowl for the first rise.

I have experience using these grain cereals in bread making and you may need a longer first rise due to the weight of the cereal. Check the rising dough after 1 hour to see how much longer it might need to rise.

Tip: you can use less instant yeast, 2 to 2 1/2 teaspoons, in this recipe. Many of us here swear by the SAF instant yeast for bread making.

Teresa

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.

Thanks so much to all who replied - especially Alexa who took the time to write a long recipe. That is the first one I shall try and appreciate everyone's help.