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Multigrain Bread

Ingredients

2 1/4 Tsp Active Dry Yeast
2 Tbsp Butter Or Margarine
2 Tbsp Flax Seed
3 Cups Flour
2 Tbsp Molasses
2/3 Cup Rolled Oats
1 Tsp Salt
1/4 Cup Sunflower Seed
1 1/2 Cup Warm Water
1 Tbsp White Sugar
1 Cup Whole Wheat Flour

Directions

In bowl, dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) of the warm water; sprinkle in yeast. Whisk in 1/4 cup (50 mL) of the whole wheat flour; set in warm place until bubbly, about 10 minutes.


In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 mL) of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.


Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining all-purpose flour as necessary, about 10 minutes.


Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.


Punch down dough; turn out onto lightly floured surface. With rolling pin, flatten into 11- x 8-inch (28 x 20 cm) rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1-1/2 hours.

Bake at 400F (200C) for 30 minutes.

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