This is a moist, dark brown bread, great for breakfast or a healthy choice sandwich. It is always best to make sure the flour and grains you use are fresh. I prefer to store the ones I do not often use, in the freezer. As in most bread recipes, the type of flour you use is quite flexible. I would suggest to stay with at least 4 or 5 cups of whole wheat and then add other types of flour and cereal, if desired, until the dough is kneaded to a nice smooth texture. For example, if I do not have rye flour on hand, I simply replace it with whole wheat or multigrain.
Mixing a larger amount such as this, is easier if you can use a large Kitchen Aid or Bausch Machine.
- 3 cups hot tap water
- 1 Tbsp salt
- 2 Tbsp sugar
- 1/2 cup oil
- 1/4 cup molasses
- 4 cups whole wheat flour, divided
- 2 Tbsp instant yeast
- 2 cups multigrain (or 7 grain) flour
- 1 cup rolled oats
- 1 cup bran
- 1 cup rye flour
- 3/4 cup wheat germ
- 1/2 cup ground flaxseed
- Mix ingredients in order given, using about 1/2 the whole wheat flour amount before adding the yeast and the rest of the ingredients.
- Switch to kneading hook attachment on machine, when necessary, and add the rest of the whole wheat flour at the end, kneading until you have a smooth dough. You may need a little less or more. Transfer to a larger bowl to rise.
- Cover with a clean tea towel and plastic. Let rise 1 1/2 hours.
- Punch down gently, divide and shape into 4 small loaves (or 3 medium). Shape with greased hands to smooth the top.
- Place into greased loaf pans. Cover and let rise 45 - 60 minutes.
- Bake at 350 F, about 35 - 40 min.
- Remove from pans and allow to cool on rack.
- Slice and freeze any loaves you do not plan to eat by the next day.