Gluten strands are like a pile of yarn lying on the floor, said Hack. When you knead the dough, you're knitting those strands into a structure that will hold a shape. The gluten strands trap and hold the gases produced by the yeast.

To knead, lift the dough into a rectangle. Fold it toward you, then push it away and give it a quarter turn. Then repeat the process of folding the dough toward you, pushing it away and giving another quarter-turn. Knead it until the dough is smooth, supple and springs back when pulled — about five minutes, said Hack.

Rising time

This allows the yeast to ferment the dough, giving off more gas bubbles so the dough rises. The fermentation also adds more flavor to the bread. Recipes usually say to allow the dough to double in size — about 1 1/2 hours. Be sure to cover the dough so it won't dry out.

If you put your finger in the dough, and it leaves a "belly button" impression, it's risen enough, said Hack. If the dough collapses, it's overrisen, and "it won't be your optimum loaf of bread."

After the dough has risen, you "deflate" it, because you'll let it rise again later. "Just pat the dough gently — don't punch it," Hack said. "it releases some carbon dioxide bubbles, but you will get another good rise again."

After you've formed the dough in the desired loaves or rolls, cover them with plastic wrap and let them rise about 45 minutes. "A (clean) beauty-salon shower cap works great to keep the dough from drying out," Hack added.

Keep in mind that the dough will rise faster in a warmer kitchen.

Scoring

Slashing across the loaf of bread aids its expansion in the oven. Draw the knife blade swiftly and decisively through the dough, about 1/4 inch deep.

Baking

"It's better to overbake a little than underbake, because the dough will be soggy and doughy," said Hack. "If you overbake, the crust will be a little harder, but that's not a problem, because the dough is really tender."

If you don't have a thermometer, tap the bread on the bottom to check for a hollow sound, like drum. If it sounds muffled or dull, return the bread to the oven for a few more minutes. Or insert an instant-read thermometer into the center. Most loaves should register 190 degrees. Dense, whole-grain loaves should be baked to an internal temperature of about 205 degrees.

Cleaning up

When soaking or rinsing dough off your bowls and utensils, cold water will take it off more easily than hot water, Hack said.

WHOLE-GRAIN FIVE-SEED BRAID

1 1/2 cups (12 ounces) hot water

3/4 cup Harvest Grains Blend (or your favorite mix of grains and seeds such as oats, millet, sunflower, poppy or sesame seeds)