HOMEMADE MULTIGRAIN BREAD

Homemade Multigrain Bread image

Provided by Judy Garcia

Time 3h35m

Number Of Ingredients 21

1 1/2 c multigrain mix (i use 9 grain, ground at a flour shop)
2 3/4 c boiling water
4 Tbsp butter
1/3 c honey
4 1/2 tsp instant yeast
1 tsp vital wheat gluten, optional
4 1/2 c all-purpose flour (i use bread flour)
1 tsp salt
1/4 c oats for topping, optional
1 c sunflower seeds
1/2 c pumpkin seeds
FOR THE MULTIGRAIN MIX
1 c corn (or use cornmeal)
1 c brown rice
1 c flaxseed
1 c millet
1 c quinoa
1 c buckwheat
1 c barley
1 c oats
1 c wheat

Steps:

1. If you don't use already ground grain mix, grind each grain to a coarse sand consistency. Combine all and mix well.
2. You can use a Kitchen-Aid with a dough hook, or mix and knead by hand.
3. In the bowl of your mixer, or a very large bowl, combine the boiling water, grain mix, butter, honey, salt, and seeds. Stir until it forms a thick paste. Let it cool completely, about 20 minutes.
4. Once cooled, stir in yeast and vital wheat gluten, if using. Let stand another 10 minutes.
5. Add the flour, one cup at a time, and knead until smooth, about 10 minutes. Cover with damp towel, set in warm place, and allow to rise until double, or about an hour.
6. Grease 2-3 loaf pans* and set aside. When dough has risen double, cut it in half (or thirds). Roll each piece into a loaf shape and place into the greased pans. Sprinkle oats on top and lightly press them into the dough, if desired. Cover with damp towel and allow to raise another hour. Preheat oven to 375 degrees.
7. Place loaves in oven and bake for 35 minutes or until golden brown. When done, remove from oven and allow to cool on a rack for 5-10 minutes; cool completely before cutting.