Super Multi-Grain Bread

2 c. hot water

1/3 cup sunflowers seeds

2/3 c. 9 grain cereal

2 T. vital wheat gluten (Red Mill)

1 T. millet

1 T. yeast

1 T. flax seeds

1/4 cup honey

Measure these ingredients into large mixing bowl. Gently fold together with a spatula and then let the mixture rest for five minutes until yeast begins to foam.

Add:

1/4 c. oil

3 c. wheat flour

1-2 cups additional wheat flour OR

enriched white flour/organic white flour

2 t. lecithin

2 t. salt

Begin mixing with a dough hook on the mixer setting or dough until all ingredients are combined. Add up to 2 additional cups of wheat flour, 1/2 cup at a time, until dough begins to clean the sides of the mixer bowl. Knead for 8 minutes.

Add:

2 t. dough enhancer

Knead for 2 minutes longer until dough enhancer is mixed through. This dough doesn't need to rise twice. Just form the bread loaves or rolls straight from the mixer!

For multi-grain bread: Form dough into two large loaves. Place in greased bread pans. Cover and let rise until dough is doubled in size. Bake at 350 degrees for 30 minutes. Remove from pans and cool on wire rack.

For multi-grain rolls: Form dough into 24 round rolls, placing 12 rolls per large greased cookie sheet. Using a sharp knife, cut an X in the top of the rolls and pour a little melted butter on the top to fill the X. Cover and let rise until the dough is doubled in size. bake at 350 degrees for 20 minutes. Remove from cookie sheet to cool.

This recipe does seem to have the worlds most ingredients! You can get most of them from kitchen kneads. They served this at a church function and they were a big hit. Mark loves to make this bread - very hearty. Recipe is from a friend's friend and would be very yummy with the soup recipe below!!

End of Summer Soup Recipe

I make this soup at the end of the garden season in large batches and freeze it. I really overdid it last week and gave some of it away. We have had it twice since. Mike is a patient man. So here's the recipe as requested by Lisa. Don't worry Linda, the pie recipe will come soon.

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, cut into 1/2" chunks (I like them a little smaller)
1 medium yellow squash-same chunks
1 carrot, peeled and diced
5 tomatoes, diced
4 cups chicken broth
1/4 cup fresh basil, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 15 oz. can white or cannellini beans, NOT drained
grated Romano cheese
thinly sliced crusty bread
additional chopped rosemary and/or basil

In a medium saucepan, heat oil and saute onion until soft. Add garlic, squashes, carrot and tomatoes; cook 5 minutes on medium heat, stirring often. Add broth, basil, salt, pepper and beans, cook another 15 minutes on low heat, covered. Taste for seasoning.

Serve with grated Romano cheese and bread.

Leaf Embelishments

It was so nice to see everyone today. Thanks for a lovely lunch Leisa we loved being at Deer Hollow for the afternoon. Can't wait for Ronda's surprise Halloween quilt next month...do you think she just got tired of me bugging her and finally said yes. As promised, here are the close ups of the leaf embellishments from Sue Spargo's class. The picture directly below is a portion of the 50th birthday sampler piece Sue was making for herself. If you study it closely you can see all kinds of details and images. Have fun!