Seven Grain Bread Recipe

• 1/4 c. cooked rice, about 3 tbsp. uncooked
• 1/3 c. millet, 2 tbsp. uncooked
• 1/3 c. cooked barley, 2 tbsp. uncooked
• 1 1/2 tbsp. yeast
• 2 c. hot water
• 3 c. whole wheat bread flour
• 1 1/2 tbsp. molasses
• 1 tbsp. honey
• 1/3 c. rolled oats
• 1 1/2 tbsp. safflower oil
• 1 teaspoon salt
• 2 tbsp. vinegar
• 1/2 c. rye flour
• 1/4 c. cornmeal
• 3 c. hard whole wheat flour

1. The rice, millet and barley can be cooked together in the same kettle.
2. Use about 1 to 1 1/2 parts water to 1 part grain; cook till water is absorbed.
3. Cold to room temperature.
4. Make a sponge by dissolving yeast in hot water; add in 3 c. hard whole wheat flour, 1 1/2 Tbsp.
5. molasses, honey and rolled oats; mix and let rest to make soft sponge.
6. Add in 1 1/2 Tbsp.
7. safflower oil, salt, vinegar, rye flour, cornmeal and 3 c. hard whole wheat flour.
8. Knead till elastic, about 100 times.
9. Add in cooked grains, kneading till fully mixed.
10. Place in oiled bowl; cover with damp cloth and let rise to double in bulk.
11. Punch down and form into 2 loaves; place in oiled bread pans and let rise to double.
12. Bake at 350 degrees for 45 min or possibly till done.
13. Note: Cooking the grains before adding them to the bread dough makes a more moist loaf of bread than when grains are added uncooked.

rice, millet, barley, yeast, water, whole wheat bread flour, molasses, honey, rolled oats, safflower oil, salt, vinegar, rye flour, cornmeal, whole wheat flour

Taken from cookeatshare.com/recipes/seven-grain-bread-43399 (may not work)