Yummy healthy whole grain bread

Multi-Grain Bread

source: Ruth LeBaron

**This recipe makes a big batch (about 5 or 6 loaves of bread)

Ingredients:

• 4 c. warm water
• 1/2 c. milk powder (or replace 1 c of warm water with 1 cup of milk)
• 2 eggs (or 4 tbsp egg powder)
• 2/3 c gluten flour
• 1 1/2 tbsp salt
• 1/2 c honey
• 1/2 c potato flakes
• 3/4 c coconut oil (or olive or canola)
• 1 tbsp lemon juice
• 2 c whole wheat flour

For yeast-

• 3/4 c warm water
• 1 tbsp sweetener (sugar, honey)
• 4 1/2 tbsp redstar yeast

Directions:

1. In a seperate bowl mix water and sweetener. Then add yeast and allow to proof until double.
2. While yeast is proofing, combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook.
3. Add yeast to the dough when doubled.
4. Knead dough about 10 minutes, adding 6-8 additional cups of flour until a soft, moist dough is formed and begins pulling away from the side of the bowl.
5. Remove lid from the mixer and let sit about 45 minutes, or until it has risen to double it's original size.
6. Grease the bread pan and transfer the dough to the pan and let it sit another 45 minutes or until it is an inch above the pan.
7. Preheat oven to 350 degrees.
8. Bake bread in oven about 20-25 minutes or until golden brown.

**For cinnamon rolls use 1 c potato flakes and 3/4 c sugar rather than honey.

*NOTE: For Multi-Grain

• 2-3 c. cracked whole grain (wheat, oats, 9-grain, etc...)
• 5 c. boiling water (Instead of 4 c. warm water)

1. Before starting bread! Add cracked whole grain to the boiling water and let sit for an hour.

2. After the whole grain has sat for an hour follow above recipe.