Kittencal's Multigrain Bread (Stand Mixer Method)

Step 1: Fit a heavy-duty stand mixer with kneader blade. In a small saucepan scald 1/2 cup milk with 3 tablespoons sugar, 1-1/2 teaspoons salt and butter until very warm stirring with a spoon until no sugar or salt granules remain; set aside until lukewarm (for faster cooling place in the fridge for about 15-20 minutes).

Step 2: Place the white flour and multigrain flour in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.

Step 3: In a cup proof the yeast in 1-1/2 cups warm water and 1 teaspoon sugar until foamy (about 8-10 minutes) if the yeast does not foam discard and start again.

Step 4: After the yeast is proofed add to the bowl and start mixing/kneading adding in more flour as needed to create a soft smooth dough (Important! stop kneading about halfway through to allow the dough to rest for 10-15 minutes).

Step 5: Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 8 minutes. Gather up the dough and shape into a ball then place in a large well greased bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled.

Step 6: Punch down the dough and place on a surface. Using hands (not a rolling pin) flatten to about a 10 x 14-inch rectangle (trust me this dough will shape beautifully no need for a rolling pin and the measurements do not have to be exact). Roll the dough up tightly then seal the long seam.

Step 7: Using a knife slice off the dough ends just enough to fit into your 8×4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough). Place in a dark metal 8 x 4-inch bread pan. Cover with a clean tea towel and let rise for about 30 minutes or until doubled. .

Step 8: Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.