Multigrain Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon granulated sugar
• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 cup whole wheat flour
• 2 tablespoons molasses
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/4 cup shelled sunflower seeds
• 2 tablespoons flax seeds
• 2/3 cup rolled oats (not instant)
• 3 cups all-purpose flour (apprx.)

Recipe

• 1 in bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
• 2 in large bowl, combine molasses, butter, salt and remaining sugar and warm water. stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. with wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
• 3 turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining flour as necessary - about 10 minutes.
• 4 place in a large greased bowl, turning to grease all over. cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
• 5 punch dough down, turn out onto lightly floured surface. with rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. place, seam side down, in a greased 9" x 5" loaf pan. cover and let rise until doubled in bulk - about 1 1/2 hours.
• 6 with tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. brush top with water, sprinkle with remaining oats. bake in centre of 350°f (180°c) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. let cool on rack.
• 7 for a conventional oven - bake on centre rack at 400°f (200°c) for 30 minutes.