Savory Multi-Grain Bread

I love bread, always have, always will. I took a basic recipe and pumped it up to make this savory bread that my family raved about. The crust was crispy, the bread was moist and the flavor was rich and savory. Whole wheat, honey and a variety of other grains make this as healthy as it is delicious.

I baked it on my well used Pampered Chef baking stone and took the picture as soon as I pulled it out of the oven, so sorry it is a bit less than attractive presentation, but as they say at Pampered Chef "the worse it looks, the better it cooks." Forgive the ugly background and enjoy the delicious bread.

Savory Multi-Grain Bread

Ingredients:
1 cup hot water (110-115 degrees)
1 Tablespoon yeast
2 Tablespoons honey
2 Tablespoons extra virgin olive oil
2 teaspoons dehydrated onion flakes
1 teaspoon dehydrated garlic flakes
2 1/2 cups whole wheat flour (freshly ground preferred)
1 teaspoon sea salt

1 Tablespoon each (as desired)
millet
buckwheat flour
amaranth
red quinoa
white quinoa
flax seed
teff
Kamut flour
sunflower seeds

Directions:

Add hot water and yeast to a large bowl. (I use my Kitchen Aid stand mixer with dough hook)
Mix well to dissolve, add honey and let sit a few minutes until the mixture begins to foam.
Add olive oil, onion and garlic, let mixture sit a few more minutes.

If you are grinding the flour this is a good time to do it.
Mix salt into the flour. Add flour into yeast mixture and mix for several minutes until the dough pulls away from the side of the bowl and forms a ball.

Add the other grains and continue to mix until very well kneaded.
Cover and let rise until about double in size, approximately 15-20 minutes.

Separate dough into three equal portions and roll each into a rope.
Braid the rope and place on a baking sheet and bake in a 350 oven for 30 minutes, or until golden.

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Tips and Hints

• Most of these grains can be found at health food stores, you can also check online


• You don't have to use all of the grains, even three or four can make it special


• Unless otherwise specified use the grains whole, they are small and mix right in


• You can add the whole buckwheat and/or Kumut to the wheat when grinding


• If the dough is too sticky add just a touch of all purpose flour in the final mixing process to make it easy to work with


• You can make this into loaves, rolls, or any other shape.

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