French Bread (10-Grain)

• 1/2 cup boiling water
• 1/4 cup bob's red mill 10-grain cereal
• 1 cup lukewarm water
• 1 tablespoon olive oil
• 2 tablespoons honey or 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1/2 cup whole white-wheat flour
• 1/4 cup whole wheat flour
• 3 - 3 1/2 cups bread flour
• 1 tablespoon vital wheat gluten (optional)
• 2 1/2 teaspoons instant yeast

1. Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
2. Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
3. Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
4. Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
5. When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
6. Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle.
7. Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
8. Place loaves on a greased baking sheet or in a french/baguette pan.
9. Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
10. With sharp knife, make 3-4 diagonal cuts on top of loaf.
11. Bake at 375 degrees for 30-35 minutes.
12. Remove to cooling rack and brush melted butter over tops of loaves.
13. Cool at least 1 hour before slicing.

boiling water, bobs red, water, olive oil, honey, salt, whole whitewheat flour, whole wheat flour, bread flour, vital wheat gluten, yeast

Taken from www.food.com/recipe/french-bread-10-grain-411799 (may not work)