|Title:||Multi-Grain Bread ***|
|Category:||Breads - Clean (Only natural/organic ingredients), Vegetarian|
2 c warm water
2 T yeast
6 T honey
2 egg substitutes
4 T vegetable oil
1 1/2 c whole wheat flour
4 heaping T rye flour
4 heaping T rolled oats
4 heaping T corn meal
1/2 c flax seed (or wheat berries or sunflower seeds)
4 to 4 1/2 c whole wheat pastry flour
|Directions:||Combine warm water, honey and yeast. Mix and let rest approximately 10 minutes to proof. Add egg substitute and oil; mix well. In large bowl add 2 cups of pastry flour and all of wheat flour. You should have a loose but not sloppy batter. Beat on medium speed initially, changing to high speed for 3 to 4 minutes. (The dough begins to look stringy and pulls away from the side of the bowl.)
Combine remaining dry ingredients, except for rest of pastry flour, in a medium bowl. Gradually add to beginning batter. Stir in enough remaining pastry flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Form dough into 2 loaves and place seam side down in greased 9x5 loaf pans. Cover with a damp towel and let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake at 375F for 35-40 minutes. Remove from loaf pan; cool on wire rack.