Whole Grain Bread

Loaded with Whole Grains Bread (makes 2 large or 3 medium loaves)

Note:  In this recipe, you can adjust the amount of whole wheat flour and all-purpose flour. 

I like to do half whole wheat and half all-purpose flour.

In a large mixer (one with dough-hooks, not regular beaters (like a Bosch or Kitchen-Aid):

Add 1 ½ cups whole grain cereal (like 7 grain, 9 grain, 10 grain—whatever grains you want to add-the 10 grain often has a lot of cornmeal, so I prefer the 7 grain).

Pour 2 1/2 cups of boiling water over the grain and let sit 30 minutes to 1 hour.

Add 2 cups flour (1 cup whole wheat, 1 cup all-purpose)

½ -2/3 cup sugar (depending on desired sweetness)

1 ½ TBLS active dry yeast

1 ½ TBLS salt

Mix together.

Add ½ cup warm water

1 cube softened butter (or ½ cup shortening)

Mix together for 2 minutes.

Add 2 eggs

1 cup flour (1/2 cup whole wheat, ½ cup all-purpose)

Beat for 3 minutes.

Add 4-6 more cups of flour (sorry to have such a wide range—start with 4, mix and if it is still really gooey, add more flour, mix a little, and keep doing so until the dough is sticking all together (should look a little like oatmeal cookie dough, and it should be soft, but staying together and not smearing all against the edges of the bowl).  Mix for 8-10 minutes.  Let rise in bowl (with lid on or cover) until doubled in size (about an hour). 

Mix and split into 2-3 loaves and place in greased bread pans.  Let rise until doubled again.  Bake at 350 degrees for 25-30 minutes.