Great Grainery Bread - Robin Hood

• 1 teaspoon sugar
• 1/2 cup warm water
• 2 1/4 teaspoons active dry yeast (1 envelope)
• 1 cup water
• 3/4 cup milk
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 2 cups multi-grain flour
• 1/3 cup oats
• 1/3 cup wheat bran
• 1/4 cup sesame seeds
• 1/4 cup salted sunflower seeds
• 1 1/2 teaspoons salt
• 3 1/4 cups multi-grain flour, plus more for kneading

1. Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
3. Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
4. Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
6. Let rise in a warm place (75u0b0- 85u0b0F/ 24u0b0- 29u0b0C) until doubled in size (45 - 60 minutes).
7. Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
8. Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
9. Let rise in warm place until doubled (35 - 45 minutes).
10. Bake the loaf at 400u0b0F for 25 - 30 minutes. Rolls at 375u0b0F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

sugar, warm water, active dry yeast, water, milk, brown sugar, butter, multigrain flour, oats, bran, sesame seeds, sunflower seeds, salt, multigrain flour

Taken from www.food.com/recipe/great-grainery-bread-robin-hood-328058 (may not work)