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Mix It Up Whole Grain Bread

This recipe was adapted from King Arthur Flour's Classic 100% Whole Wheat Bread.

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Servings: 12

Prep Time: 02:20

Cook Time: 00:40

Main Ingredients

1 cup (8 oz) lukewarm water

1 packet active dry yeast dissolved in 1 tbsp lukewarm water, or 2.5 tsp instant yeast

4 oz (scant 1 cup) white whole wheat flour

4 oz (scant 1 cup) oat flour (i just make my own by pulsing 4 oz of old fashioned oats in the blender until they reduce to the consistency of a somewhat course flour)

3 oz (3/4 cup) rye flour

3 oz (3/4 cup) gluten-free flour of your choice (or, any of the above flours)

1.25 oz nonfat dried milk

1 - 1.5 salt, according to taste

2 oz (1/4 cup) melted unsalted butter, or 1.75 oz (1/4 cup) extra virgin olive oil or avocado oil

3 oz (1/4 cup) molasses, honey, or maple syrup

Preparation

1Place the water and yeast in a large mixing bowl, stir to combine, and allow to sit for several minutes.

2Combine the remaining ingredients in the bowl, and mix until it forms a uniform cohesive dough.

3Place a cloth over the bowl and leave the dough to rest for 30 minutes to absorb the liquid.

4Turn out the dough on to a lightly floured surface. Lightly oil your hands and knead the dough until it becomes soft and pliable (at least 5 minutes). You may have to sprinkle a little extra flour and/or oil occasionally as you knead the dough.

5Gently rub a few drops of oil in the mixing bowl, replace the dough, cover the bowl with a cloth, place in a warm, dark spot, and allow the dough to rise for 1 -2 hours.

6Gently rub a few drops of oil in a loaf pan (either a 8.5 inch x 4.5 inch or 9 inch x 5 inch loaf pan will work) and transfer the dough to the loaf pan and gently shape it into a uniform loaf.

7Cover the loaf pan with a cloth, place in a warm, dark spot, and allow the dough to rise for 1 -2 hours.

8About 10 minutes before you plan to bake the bread, preheat the oven to 350°.

9Bake the bread for about 40 minutes. Check the bread after about 25 minutes and if the top appears a little dark, slide a sheet of aluminum foil over the top for the remainder of the baking time to prevent over-browning or burning.

10Take the oaf pan out of the oven, turn out the bread onto a cooling rack, and cool completely before slicing or storing.

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