GREAT GRAINERY BREAD - ROBIN HOOD

Great Grainery Bread - Robin Hood image

Provided by Diana 2

Time 2h15m

Yield 1 loaf plus 16 rolls, 16 serving(s)

Number Of Ingredients 14

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1 teaspoon sugar
1/2 cup warm water
2 1/4 teaspoons active dry yeast (1 envelope)
1 cup water
3/4 cup milk
2 tablespoons brown sugar
2 tablespoons butter
2 cups multi-grain flour
1/3 cup oats
1/3 cup wheat bran
1/4 cup sesame seeds
1/4 cup salted sunflower seeds
1 1/2 teaspoons salt
3 1/4 cups multi-grain flour, plus more for kneading

Steps:

Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
Let rise in warm place until doubled (35 - 45 minutes).
Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.