Multi-Grain Oat Bread

• 1 12 cups unbleached bread flour
• 1 12 cups spelt flour
• 12 cup rye flour
• 14 cup caraway seed
• 2 tablespoons margarine (melted-vegan)
• 1 12 teaspoons sea salt
• 3 tablespoons agave nectar
• 1 (1/4 ounce) packet active dry yeast
• 1 14 cups milk (I used lukewarm oat milk)
• 34 cup raisins (optional) or 34 cup currants (optional)

1. Note: If you use active dry yeast, dissolve it in the warm milk before adding to other ingredients.
2. In a large mixer bowl combine all the ingredients and beat well to form a shaggy dough.
3. Either knead the dough for 10 minutes or use your dough hook on your mixer for 5 minutes.
4. The dough should be somewhat sticky.
5. Place the dough in a large glass bowl that you've coated with oil or butter.
6. Turn the dough to cover well with the oil.
7. Cover with a piece of plastic and let rise in a warm place for one hour.
8. The dough should puff up very well, though it may not double in bulk.
9. After its risen, place on an oiled surface and shape into a log.
10. Place the log in a lightly greased 9x5-inch loaf pan and cover with lightly greased plastic wrap.
11. Allow to rise until the dough is 1-2 inches above the rim of the pan.
12. Bake in a 350'F preheated oven for 35-40 minutes, or until the inside of the bread reads 190'F.
13. If the bread looks as if it's browning too fast cover with a tin foil tent for the last 10 minutes of baking.
14. Yields 1 loaf.
15. Bon Appetit!

flour, flour, rye flour, caraway seed, margarine, salt, nectar, active dry yeast, milk, raisins

Taken from www.food.com/recipe/multi-grain-oat-bread-220867 (may not work)