Multigrain Bread Recipe

How to make it

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• If you have a bread machine, place the ingredients inside in the order the manufacturer recommends.
• Add the sunflower seeds and sesame seeds during the tail end of the mixing cycle (last 5 minutes) before the first rise.
• 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.
• Bake in a preheated 375 F degree oven for 45 minutes, take it out to cool on a wire rack and coat the top lightly with butter if you like.
• Non-machine method
• Place warm milk, 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.
• Add the whole wheat flour ½ cup at a time, stirring well after each addition.
• Add the gluten, oats and multigrain cereal and mix well.
• Add the sunflower seeds and sesame seeds.
• Turn out onto a lightly floured surface and knead well until the dough is smooth and elastic (appr. 5 minutes).
• Set in a warm place, cover with a clean dish towel and let rise 1 ½ - 2 hours until doubled in size.
• 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 about1 inch above the top of the pan.
• Bake in a preheated 375 F degree oven for 45 minutes take it out to cool on a wire rack and coat the top lightly with butter if you like.