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Honey & Lots of Grains Bread

1 1/3 cup six-grain cereal
1/3 cup whole red wheat berries
1/3 cup millet seeds
2/3 cup honey
2 tsp salt
3 Tbsp. butter (or margarine)
1 1/4 cup water, hot
1 cup water, lukewarm
2 Tbsp. active dry yeast
2/3 cup milk, lukewarm
4 cup flour, all-purpose
3 Tbsp. polenta
3 Tbsp. rye flour, medium
3 Tbsp. rye flour, light
1/3 cup gluten
1/4 cup barley flour
1/4 cup buckwheat flour
1/2 cup sunflower seeds
2 Tbsp. poppy seeds

Put the six-grain cereal, wheat berries, millet, honey, salt and
butter in a large mixing bowl. Add boiling water and mix together.
Let stand for 45 minutes, stirring occasionally. Add the yeast to
lukewarm water, and let it proof for about 5 minutes. Add the
yeast mixture to the cereal and honey mixture. Mix in the milk and
stir well. Stir in the flour, 1/2 cup at a time. When the dough is
too stiff to stir, pour it out onto a well-floured surface and
knead it firmly, adding a little flour if necessary. Knead it until
the dough is smooth and elastic (about 6-8 minutes). Form the dough
into a ball. Place the dough into a large greased bowl, coating
the entire ball of dough. Cover with a damp cloth and place in a
warm, humid place. Let it rise for about 1 hour, or until the dough
has doubled in bulk.

Punch down the dough and scale into 3 fairly even looking pieces.
(If you have a scale, I scale them into 2 lb pieces.) Shape into
loaves and let them rest for a couple of minutes while you prepare
your bread pans. Gently place the loaves into pans and let rise
for about an hour in a warm, humid place again.

Bake at 375F for 35 minutes, or until loaves sound hollow when
tapped. Cool on a bread rack for about ten minutes. (If you want
a softer bread crust, then just brush some melted margarine or
butter on the crust immediately after taking the loaves from the

NOTES: Bread freezes very well; give it an hour or so to thaw, then
heat it up at 350F for about ten minutes.


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