We'd love to help out, Cra. Most of the time, a hard crust is a result of using too much flour. To ensure this doesn't happen, we recommend measuring your ingredients by weight. Or, if you don't have a scale, we recommend fluffing the flour with a whisk or spoon, sprinkling it into the measuring cup, and scraping off the excess. Multigrain loaves using whole grains absorb a lot of liquid so be mindful of that as you mix your dough, adding in extra water if necessary. We hope your next loaf is a bit softer! Annabelle@KAF

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