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.
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.
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!!