GRAIN BREAD

photo taken from www.readersdigest.com


1 cup & 3 1/2 cups hot water, divided
1/2 cup liquid honey
3 tbsp. active dry yeast
3/4 cup skim milk powder
1/3 cup canola oil
1 tbsp. salt
5 cups whole wheat flour
5 cups unbleached all-purpose flour
1 1/2 cups ground flax
3/4 cup cracked wheat
3/4 cup & 3 tbsp. raw sunflower seeds, divided
1/4 cup & 2 tbsp. whole flaxseeds, divided
1/4 cup millet
2 eggs, beaten
cornmeal or unbleached all purpose flour
1 egg white
1 tbsp. water

Directions:

1.) In a medium bowl, combine 1 cup of the hot water with the honey. Stir and let stand until the water reaches 100-110F, about 7 minutes.
2.) Sprinkle the yeast overtop and let stand for 15 minutes.
3.) In a large bread mixing bowl, combine the remaining 3 1/2 cups of hot water with the skim milk powder, oil, and salt. Cool for 15 minutes.
4.) In another large bowl, combine both flours, ground flax, cracked wheat, 3/4 cup sunflower seeds, 1/4 cup whole flax and millet.
5.) Stir the yeast mixture and beaten eggs into the milk mixture.
6.) Gradually add 4 cups (1 liter) of the flour mixture to the liquid mixture. Mix well.
7.) Add all of the remaining flour mixture while continuing to mix.
8.) Turn the dough onto a clean, floured work surface, gradually adding up to 1/2 cup more unbleached flour to make a medium-soft dough.
9.) Rub canola oil on your hands and knead the dough until smooth and elastic in texture, about 8-10 minutes.
10.) Place the dough in an oiled bowl, oil the top of the dough and cover loosely with plastic wrap.
11.) Let rise in a warm place for 1 hour
12.) Punch the dough down, then let it rise for another half hour.
13.) Sprinkle a 12x18" baking sheet with cornmeal or flour.
14.) Divide the dough into 3 equal portions. Shape each portion into a log shaped loaf. Place the loaves evenly spaced apart on the prepared baking sheet.
15.) In a bowl, beat together the egg white and water until frothy. Brush the tops of the loaves.
16.) Sprinkle 1 tbsp. of sunflower seeds and 2 tsp. of whole flaxseed on each loaf.
17.) Cover and let rise until doubled in size, about 45 minutes.
18.) Preheat oven to 350F
19.) Bake for 30 -40 minutes or until the leaves are nicely browned and make a hollow sound when their tops are tapped.
20.) Remove from the oven and let cool for 5 minutes and then remove from pan and continue cooling on a wire rack.

*Store well wrapped in plastic for up to 2 days or frozen for up to 2 months.

recipe taken from one of my favorite cookbooks: "everything flax" edited by Linda Braun, B.S.H.Ec