Multigrain Bran Seed Bread Recipe

"This is made with Robin Hood Best For Bread Multigrain bread flour (sold in Canada, it is a blend of white and whole wheat flours, cracked wheat, cracked rye and whole flax) --- I recently made this on my KA stand mixer, it's one of the best grain breads! Amounts listed will also yield 32 smaller rolls (instead of 2 loaves). For rolls bake in a preheated 375 degrees F oven for 15 - 20 minutes. Remove from pans immediately. "

Step by Step Method

Step 1

Attach the kneader blade to a heavy duty stand mixer. Combine 1 teaspoon sugar with 1/2 cup warm water in the large stainless steel mixer bowl. Sprinkle in yeast; let stand 10 minutes, then stir well (if yeast does not foam discard and stasrt over!).

Step 2

On top of the stove or in microwave heat 1 cup water with milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups multigran flour to yeast mixture. Knead or beat until smooth (about 3 minutes).

Step 3

Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2 3/4 cups of remaining flour gradually (If necessary add more flour to make a soft dough which leaves sides of bowl). IMPORTANT! stop kneading about halfway through for about 20 minutes and allow the dough to relax then finish kneading.

Step 4

Transfer to a very lightly floured board. Shape ionto one ball. Place in lightly greased bowl. Cover with a clean dry tea towel. Let rise in warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).

Step 5

Punch down dough. Transfer onto lightly floured surface. Divide into 2 portions. Shape one portion into a loaf. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Repeat with the remaining dough (you will have two loaves). Cover loaves with a clean dry tea towel. Allow to rise in warm place until doubled (35 - 45 minutes).