Multigrain Bread

Submitted by Jenny Hodges

2 1/2 Cup water
1 TB yeast
3 TB honey
1 TB dough enhancer
2 TB vital wheat gluten
2 1/4 tsp. salt
2 Cup white flour
1 1/2 Cup 4 grain cereal mix (from Honeyville grain--contains oats, barley, rye and wheat)
3 1/2 Cup whole wheat flour

1. Place warm water (feels like a hot bath) in a mixing bowl. Add yeast and honey; let sit until frothy. Add dough enhancer, wheat gluten, lecithin, and two cups of flour. Mix with a wooden spoon or your mixer.
2. Add salt and two more cups of flour; mix.
3. Slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour, or you may need more). Continue kneading in your mixer adding a little bit of flour, or knead the dough on a lightly floured surface for 8-10 minutes till smooth and elastic (if using a stand mixer--knead with a dough hook for 5-6 minutes).
4. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray or shortening. Cover bowl with a clean damp dish towel or plastic wrap and set aside in a warm place for about 1 hour.
5. Pour out onto a lightly floured surface. Cut dough in half. Shape dough into 2 rectangles the length of a 5 x 9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.
6. Place into two greased 5 x 9 loaf pans. Cover with a dish towel or plastic wrap and allow to rise till double in bulk; about 45-60 minutes.
7. Bake in a 375 degree oven for 30-35 minutes. When you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack.