Hearty Multigrain Bread

• Dough:
• 1 2/3 cups fat-free milk
• 2/3 cup quick-cooking oats
• 1/3 cup wheat germ
• 1/3 cup yellow cornmeal
• 2 cups whole-wheat flour, divided
• 2 packages active dry yeast
• 1 cup warm water (100u0b0 to 110u0b0)
• 3 tablespoons canola oil
• 3 tablespoons dark molasses
• 1 tablespoon honey
• 2 teaspoons flaxseed
• 2 teaspoons poppy seeds
• 2 teaspoons uncooked millet
• 1 1/4 teaspoons salt
• 3 cups all-purpose flour, divided
• Cooking spray
• Topping:
• 1 tablespoon fat-free milk
• 1 large egg
• 1 teaspoon flaxseed
• 1 teaspoon poppy seeds
• 1 teaspoon uncooked millet
• 1 teaspoon quick-cooking oats

1. To prepare dough, cook 1 2/3 cups milk in a heavy saucepan over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 2/3 cup oats, wheat germ, and cornmeal in a large bowl; stir in scalded milk. Cool until warm (100u0b0 to 110u0b0).
2. Lightly spoon whole-wheat flour into dry measuring cups; level with a knife. Combine 1 1/2 cups wheat flour and yeast in a bowl, stirring with a whisk. Add flour mixture to milk mixture; stir well to combine. Add water and next 7 ingredients (through salt) to milk mixture; stir until well blended.
3. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 1/2 cup whole-wheat flour and 2 1/2 cups all purpose flour to milk mixture; stir until a soft dough forms. Turn dough out onto a floured surface; let rest 5 minutes. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 13- x 7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8- x 4-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
5. Preheat oven to 375u0b0.
6. To prepare topping, combine 1 tablespoon milk and egg in a small bowl; brush over loaves. Combine flaxseed, poppy seeds, millet, and 1 teaspoon oats in a bowl; srinkle seed mixture over loaves.
7. Bake at 375u0b0 for 15 minutes. Reduce heat to 350u0b0 and bake 20 minutes or until loaves are browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire racks.

milk, quickcooking oats, germ, yellow cornmeal, wholewheat flour, active dry yeast, warm water, canola oil, dark molasses, honey, flaxseed, poppy seeds, millet, salt, allpurpose flour, cooking spray, topping, milk, egg, flaxseed, poppy seeds, millet, oats

Taken from www.myrecipes.com/recipe/hearty-multigrain-bread (may not work)