Grandpa Hyde’s Multi-Grain Bread ™

(The best bread know to man)

·         6 1/4 cups warm water, approx. 115^o

·         2 cups (224 g)  -  5 Grain Rolled Cereal (Red wheat, rye, oats, barley, triticale, white wheat) **

·         1 cup raw sunflower seeds **   
**(Soak 5 Grain Rolled Cereal and raw sunflower seeds in the warm water for five minutes, then combine water and cereal into to the mixing bowl with flour)

·         2  cups white wheat grain

·         5  cups red wheat grain

·         1  cups  spelt flakes or grain

·         1 cup  kamut flakes or grain

·         1/4 cup  flax meal plus 1/4 cup sunflower seeds ground fine in Magic Bullet Grinder

·         ( 34 g) 2 tbsp. Sea salt

·         2/3 cup canola oil

·         2/3 cup sweetener

o   Slightly less than 1/3 cup molasses

o   Slightly more than  1/3 cup honey

·         (34 g) 3 tbsp. Dough enhancer  (keeps the bread from being crumbly and falling apart) 

·         (90 g) 3/4 cup vital wheat gluten

·         (25 g) 3 tbsp. SAF -instant yeast – proof in 1/4 cup warm water plus 1 tbsp honey

Freshly grind white, red, kamut and spelt grains with wheat grinder (Because of high oil content do not grind flax or sunflower seeds in grinder).
Heat water and then soak the 5 grain cereal and sunflower seeds in the warm water for five minutes. Combine water and cereal to mixing bowl.
Add other ingredients to mixer.  Use the momentary switch to mix well.  Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl.  When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour (do not add too much flour).  The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead for 8-10 minutes or until the gluten has been developed.  If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean). If dough starts sticking simply add a little white flour to take up the moisture.
Oil your hands and remove dough from mixer onto a lightly oiled counter. Divide your dough with a dough divider into 5 large loaves depending on your pan size.  (10 small loaf pans).
Let dough rest for five minutes.
Shape loaves, and place in a well greased or sprayed (nonstick spray) pan, never use oil.  Cover with a dry towel and let rise until dough has raised double or approx. 2 inches above the rim of the pan.  This will take from 30 to 60 minutes depending on the room temperature.
Score loves with a sharp knife down the middle.  Spray raised bread with water before putting in oven.  Also spray down sides of oven.  Do not get oven light bulb wet.
Bake in preheated oven at 350^o for 30-35 minutes, or until the inside loaf temp is 200 ^o.  An instant read thermometer is very useful in telling whether your bread is done.  Test after baking time is compete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf.  If not 200 ^o, place in pan and bake another few minutes.  Cool on cooking racks before putting into bread bags.  The bread can be frozen up to 30 days without freezer burn.

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Grandpa Hyde’s Multi-Grain Bread (Best Bread Known to Man)
 Best made with family or friends; using generous portions of love and happiness.
Homemade bread is all about love.

At least two loaves should be given to someone in need.

Bakers’ hat and mustache are optional.

 "Oh my goodness,
that is so fabulous".

Copyright 2011 ©  ™   Gary Hyde  -  Hyde Manor