Multigrain Bread Recipe

How to make it

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• 1.If you have a bread machine, place the ingredients inside in the order the manufacturer recommends.
• 2. Add the sunflower seeds and sesame seeds during the tail end of the mixing cycle (last 10 minutes) before the first rise.
• 3. I prefer to use the dough cycle, so I take it out once the dough cycle has completed the first rise, punch it down, place it in a loaf pan, cover it with a towel for the second rising (about 60 minutes until it has doubled in size. If it's a cooler season, I often turn on the oven to keep the kitchen warm while the dough rises.
• 4. Bake in a preheated 375° F oven for 25-35 minutes (depending on your oven - start checking it at 25 minutes), take it out to cool on a wire rack and coat the top lightly with butter if you like.
• Non-machine method:
• 1. Place warm milk (130° F), honey and yeast in a large bowl. Let sit 5-10 minutes until yeast mixture is foamy. Add salt and bread flour, stirring to incorporate.
• 2. Sift in the whole wheat flour ½ cup at a time, stirring well after each addition. Add the gluten, oats and multigrain cereal and mix well.
• 3. Add the sunflower seeds and sesame seeds.
• 4. Turn out onto a lightly floured surface and knead well until the dough is smooth and elastic (appr. 10 minutes).
• 5. Set in a warm place, cover with a clean dish towel and let rise 1 ½ - 2 hours until doubled in size.
• 6. Punch down and knead a bit, shape and put in a greased loaf pan, set in a warm place, covered with a towel and let rise for 1 hour or until the crown is about 1 inch above the top of the pan.
• 7. Bake in a preheated 375° F oven for 45 minutes take it out to cool on a wire rack and coat the top lightly with butter if you like.