Sesame Multigrain Bread

By KimberlyB

Ingredients

• 6 cups warm water
• 1 cup honey
• 3 heaping tablespoons yeast
• 2 cups rye flour
• 1 cup oatmeal 1 cup milk powder
• 3-4 cups whole wheat flour
• 3 tablespoons salt
• 1 scant cup vegetable oil
• 1 cup sesame seeds
• 1/2-3/4 cup sunflower seeds
• 1/2 cup millet (optional)
• Unbleached white flour

Details

Servings 4
Adapted from parispi.net

Preparation

Step 1

Combine warm water, honey and yeast in a large mixing bowl. Let set. When frothy, add rye flour, oatmeal, milk powder and enough of the whole wheat flour to make a batter. Cover with plastic wrap and let rise until it reaches top of bowl (about 20-30 minutes). Stir down and add salt, oil, sesame and sunflower seeds and millet. Stir or work in enough unbleached white flour to make a dough. Knead for 5-10 minutes or until dough has a good texture. Let dough rise and punch down. Let is rise again and punch down.

Form into loaves to fit four 9-1/2-by-5-inch pans plus four 6-by-3-inch pans. Bake at 350°F-375°F (mini-loaves for 25-30 minutes, large loaves for 30-35 minutes).

Tip: To check whether bread dough has rise sufficiently, press two fingertips into the dough; if a dent remains, the dough is ready for the oven.