Multi Grain Bread

• 4 cups whole wheat flour
• 2 cups rye flour
• 2 tablespoons vital wheat gluten
• 4 tablespoons butter
• 6 tablespoons light brown sugar
• 3 teaspoons salt
• 2 eggs (or water, to equal 2 c. Eggs can be left out, they don't change the taste too much, but I add them f)
• 4 teaspoons active dry yeast (Perhaps it may be a little too much, but has given a nice rise every time I used 4 Tsp.)

1. Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
2. Or of course, skip all that and use a bread machine (you might want to halve the recipe though).

whole wheat flour, rye flour, vital wheat gluten, butter, light brown sugar, salt, eggs, active dry yeast

Taken from www.food.com/recipe/multi-grain-bread-346760 (may not work)