Squaw Bread

• 1-1/2 cups (350 ml) water
• 1 tbsp (15 ml). molasses
• 2-2/3 cups (625 ml) bread flour
• 1 cup (225 ml) whole wheat flour
• 1/3 cup (80 ml) wheat bran
• 1/4 cup (60 ml) 10 grain cereal (I used 9 grain cereal)
• 2 tbsp (30 ml). steel cut oats
• 2 tbsp (30 ml). rye flakes
• 1/4 cup (60 ml) brown sugar
• 2 tsp (10 ml). salt
• 2 tsp (10 ml). powdered caramel coloring
• 1/2 tsp (2 ml). diastatic malt powder
• 1 tbsp (15 ml). vital wheat gluten
• 2 tsp (10 ml). to 3 tsp (15 ml) yeast (use the amount of yeast you usually use for a whole wheat bread)

1. Place in bread machine in order recommended by the manufacturer.
2. I use my machine to make dough and bake it in the oven because you get a much better crust.
3. To get a shiny crust I make a wash of malt syrup (honey would work just as well) and water to brush on just before baking.
4. A dough enhancer with diastatic malt powder and vital wheat gluten can be substituted for them.

water, molasses, bread flour, whole wheat flour, bran, cereal, oats, rye flakes, brown sugar, salt, powdered caramel coloring, malt, vital wheat gluten, yeast

Taken from online-cookbook.com/goto/cook/rpage/00113D (may not work)