Multi Grain Bread Recipe

How to Make Multi Grain Bread

1. In a large mixing bowl, combine 2 cups bread flour, 2 1/4 teaspoons yeast, 1/2 cup sunflower seeds, and 1/4 cup flax seeds.
2. Set aside.
3. In a medium saucepan, combine 1 cup warm milk, 2 tablespoons honey, and 1 1/2 teaspoons salt.
4. Heat and stir over medium-low heat until warm (105-115°F).
5. Add the warm milk mixture to the dry ingredients.
6. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl often.
7. Beat on high speed for 3 minutes.
8. Using a wooden spoon, stir in 1/2 cup soy flour, 1 cup rolled oats, and as much of the 1 1/2 - 2 cups whole wheat flour as you can.
9. Turn the dough out onto a lightly floured surface.
10. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (about 5-7 minutes). If using all whole wheat flour, add 1-2 tablespoons of wheat gluten.
11. Shape the dough into a ball.
12. Place in a lightly greased bowl, turning to grease the top.
13. Cover and let rise in a warm place until nearly double in size (about 1-1.5 hours).
14. Punch the dough down.
15. Turn the dough out onto a lightly greased surface.
16. Divide the dough in half.
17. Cover and let rest for 10 minutes.
18. Lightly grease two loaf pans (9x5 inch).
19. Shape each portion of dough into a loaf and place in the prepared pans.
20. Cover and let rise until double in size (about 45-60 minutes).
21. Brush the tops of the loaves with water and sprinkle with additional rolled oats.
22. Bake in a 375°F (190°C) oven for 30-35 minutes, or until the center of the loaf registers 190°F (88°C) on an instant-read thermometer.
23. If necessary, cover loosely with foil for the last 10 minutes to prevent over-browning.
24. Immediately remove the bread from the pans.
25. Cool completely on wire racks.