8 Grain Bread

Preparation is difficult.

Preparation time is 20 minutes.

Resting time is 2 hours.

Yield: 18 to 24 depending on the size of the rolls.

Ingredients

• 1.25 kilograms of whole wheat flour + 150 grams for kneading (2 ½ pounds plus 5 ounces)
• 375 millilitres of lukewarm water (3 ½ cups)
• 75 millilitres of unsalted butter (5 tablespoons)
• 2 packets of fast rising yeast
• 10 millilitres of fine salt (1 teaspoon)
• 250 grams of mixture of grains such as rye, sesame seeds, oats, millet…
• 2 eggs
• 125 millilitres of honey (4 ounces)
• Water and egg white for brushing on bread

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. Sift the dry ingredients together into a large mixing bowl.
3. Dissolve the yeast in half of the lukewarm water with the honey, and butter.
4. In a separate small bowl, mix the egg with a fork.
5. Then create a well in the centre of the flour and pour in half the yeast liquid.
6. Add the egg.
7. Mix well and then add the remainder of the yeast liquid.
8. Stir to form a ball of dough.
9. Knead the dough on a floured board for a couple of minutes.
10. Then, put dough back in a greased bowl.
11. Let it rise in a warm place, FREE from any draughts.
12. Let it double in size for about a hour.
13. Punch down the dough. Cover and let it sit at room temperature for another hour.
14. Knead the dough on a board once again.
15. Divide the dough into 12 equal portions. Form it into small bread rolls.
16. Place the rolls on a cookie sheet; brush them with the water-egg mix and sprinkle with sesame and other grains.
17. Cook for 40 minutes until browned, crusty golden and crisp.

Use as a sandwich bread, breakfast or serve as a dinner roll with fresh butter.