Multi-grain Oat Bread

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups unbleached bread flour
• 1 1/2 cups spelt flour
• 1/2 cup rye flour
• 1/4 cup caraway seed
• 2 tablespoons margarine (melted-vegan)
• 1 1/2 teaspoons sea salt
• 3 tablespoons agave nectar
• 1 (1/4 ounce) packet active dry yeast
• 1 1/4 cups milk (i used lukewarm oat milk)
• 3/4 cup raisins (optional) or 3/4 cup currants (optional)

Recipe

• 1 note: if you use active dry yeast, dissolve it in the warm milk before adding to other ingredients.
• 2 in a large mixer bowl combine all the ingredients and beat well to form a shaggy dough.
• 3 either knead the dough for 10 minutes or use your dough hook on your mixer for 5 minutes. the dough should be somewhat sticky.
• 4 place the dough in a large glass bowl that you've coated with oil or butter. turn the dough to cover well with the oil.
• 5 cover with a piece of plastic and let rise in a warm place for one hour.
• 6 the dough should puff up very well, though it may not double in bulk.
• 7 after its risen, place on an oiled surface and shape into a log. place the log in a lightly greased 9x5-inch loaf pan and cover with lightly greased plastic wrap. allow to rise until the dough is 1-2 inches above the rim of the pan.
• 8 bake in a 350'f preheated oven for 35-40 minutes, or until the inside of the bread reads 190'f. if the bread looks as if it's browning too fast cover with a tin foil tent for the last 10 minutes of baking.
• 9 yields 1 loaf.
• 10 bon appetit!