7 Grain Bread

• Step 1:
• 4 cups bread flour
• 2 cups whole wheat flour
• 1/2 cup gluten flour
• Step 2:
• 1 2/3 cups 7-grain cereal; dry, not cooked
• 3-5 tablespoons yeast (3 if new yeast, more if yeast is old)
• Step 3:
• 2/3+ cup honey (bit over 2/3)
• 2/3+ cup oil (bit over 2/3)
• 5 1/2 cups warm water (should be fairly warm but not hot)
• Step 4:
• 1 1/2 tablespoons salt
• Step 5:
• 3 cups bread flour
• 3 cups whole wheat flour

1. Sift together ingredients from Step 1 above. Stir in ingredients from Step 2 above. Stir in ingredients from Step 3 above (or use mixer at low speed) until well mixed but not beaten. Let sit 10-15 minutes to "proof" (rise a bit in bowl). Stir in salt from Step 4 above.
2. Sift together ingredients from Step 5 above. Stir in some, but probably not all, of the flour, until not blatantly moist.
3. Put rest of flour mixture on counter, dump bread dough onto counter, and knead until smooth (2-3 minutes). The goal is to use as little flour as needed but not have the dough sticky. Too much flour will make the bread dry. You will probably have about 1/2 - 1 cup of flour left over on the counter. Knead just until it is smooth and not sticky; too much kneading will also make the bread tough.
4. Divide dough into four equal pieces, shape into loaf-shaped tube, and put each in well-greased bread pan. Let rise on upper rack in oven over pan of HOT water for 25+ minutes, until doubled in size, or 1/2 - 1 inch over top of the pan.
5. Bake for 35 minutes at 350 degrees. Remove from pans, place on rack to cool, rub tops with butter or margarine, and cover with cloth until cool.
6. Can freeze extra loaves and defrost later.

bread flour, whole wheat flour, gluten flour, cereal, yeast, warm water, salt, bread flour, whole wheat flour

Taken from www.epicurious.com/recipes/member/views/7-grain-bread-50175512 (may not work)