Karen, I just finished making some artisan bread for my husband (baguette) and am up to the "let raise until double' on your multi-grain bread. I could only find 5 grain Red Mill but will go to our Natural Pantry and I am sure they will have the 10 grain. I used the hot water from HotShot, hot for softening the grain but it was only 80F after an hour. Not worried about that. But it comes out of the spigot @ 212+ degrees which I would assume would qualify for boiling. Perhaps not. Next time I will really boil some water. The batter is sticky, even with the 2 tb added flour but it did pull from the sides so I didn't add more. It would only dry it out. Besides I am getting used to working with sticky dough (artisan) and I know that the less you mess with it after the kneading and the less flour you incorporate at the end, the softer and more moist the bread is.
I am going to go try to catchup on some bookkeeping (yuk) and maybe clean an area in the kitchen to get some iris and lily seeds sown in pots and put outside.
