MULTIGRAIN BREAD - ONE LOAF
2 1/4 - 2 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 TBL rye flour *
2 TBL rolled oats
2 TBL yellow cornmeal
1 envelope yeast
1 1/2 tsp salt
1 cup water
3 TBS honey
2 TBS vegetable oil **
1 large egg
1/4 cup flax seed
1 TBL sesame seed
1 TBL poppy seed
* If you don't have any rye flour you can use another 2 TBL of whole wheat flour instead.
** Measure the oil first, then the honey. The honey will slide right off the measuring spoon!
In a large bowl, combine one cup of the all-purpose flour, the whole wheat flour, the rye flour, the rolled oats, cornmeal, undissolved yeast and salt. Heat water, oil and honey until very warm (120 - 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of elec mixer, scraping bowl occasionally. Add egg, flax seed, poppy seed, sesame seed and 1/2 cup all-purpose flour. Beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth & elastic, about 8 - 10 minutes. Cover. Let rest 10 minutes.
Roll dough to a roughly 12 x 8 inch rectangle. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam side down in greased 9 x 5 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size. 30 - 45 minutes. May take as long as an hour.
Bake at 375 (350 for glass pan) for 35 - 40 minutes or until done. For the last 10 minutes of baking, brush top with egg beaten with a little water. Sprinkle with poppy seeds, and continue baking 'til done.
Remove from loaf pan. Cool on wire rack.
***Suggestion: substitute steel-cut irish oats for the rolled oats.