On Sat, 6 Nov 2010 12:29:57 -0700 (PDT), ImStillMags
> wrote:

>On Nov 6, 11:51*am, ImStillMags > wrote:
>
>OK. Here's the recipe the way I made it this time.
>
>Multi Grain Bread
>
>2 cups warm water
>1/4 cup molasses
>3 teaspoons active dry yeast
> proofed yeast in molasses/water
>added 1/4 cup melted butter before adding to dry ingredients
>
>In mixer bowl:
>1 cup whole wheat flour
>1 cup oat flour
>1 cup semolina flour
>1 cup bread flour
>1/2 cup rye flour
>2/3 cup Vital Wheat Gluten
>1 cup rolled oats
>2 teaspoons salt
>
>add ins:
>1/3 cup brown flax seeds
>1/3 cup brown sesame seeds
>1/2 cup ground golden flax seeds
>
>whisked all dry ingredients together well in mixer bowl.
>
>Added yeast/molasses/water/butter mixture and stirred in well. Dough
>was a bit dry so I added a little bit of water till the dough was
>shaggy.
>
>Put in dough hook and kneaded for about 7 minutes with dough hook.
>
>Turned out on floured board and kneaded by hand a couple of
>minutes...did a halfhearted window pane test.
>
>Put in big buttered bowl to rise covered with film. Let rise for a
>little over an hour in oven with light on till doubled in size. It
>jumped right up there.
>
>Turned dough out on floured counter and cut in half. Punched down
>and formed into two oval loaves.
>
>Let rise in oven with light on for an hour covered with film.
>
>Baked at 375 for 30 minutes till thump test was good.
>
>
>Love the richness the flax seeds and rye flour give to the bread.
>This is one tasty recipe. It's a keeper for me.
>

Thanks for posting the recipe!

Boron