Hi Maggie, in our recipe for Classic 100% Whole Wheat Bread, we recommend combining all of the ingredients together at once and stir until the dough starts to leave the sides of the bowl. Contrary to popular belief, there's no need to dissolve the yeast into water; it will become active once it is mixed with the moisture in the dough. If you have a hard time thinking this could be possible, check out the article on our blog about dissolving yeast. You'll see it's really not a necessary step unless you want to be sure your yeast is fresh before using it. It's possible that the second batch of yeast you used wasn't as fresh or vigorous, or that the liquid wasn't quite as warm as it was initially. Next time you bake, try simply adding the yeast right to the dough ingredients and see what happens. You might be pleasantly surprised! Kye@KAF

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