How to Bake Multi-grain bread

As most grain mixes, 1 / 3 cup 6 tablespoons of cereal per cared about the correct proportions. If you want soft cereal bits in your bread, soak the cereal for one hour in hot water before you start the bread. It is not necessary but a nice touch. If you're baking bread in your bread machine on a three-hour cycle, long cycle will tend to soften cereal without prior soaking. Because both the bran in whole wheat and flour and sharp edges of the grains tend to cut the gluten strands as they develop, a few tablespoons of added gluten is a good idea. Always use a quality, high protein bread flour. Your bread will never be better than the flour you use. 

Directions 

1. Mix cereal with 1 1 / 2 cups hot water. Aside for two hours to absorb water and soften. 

2. Melt the butter in the microwave and set it aside to cool. With shortening or butter, grease a large bowl of dough and  2 large bread pans (9 x 5-inch). To make hearth bread, grease a baking sheet and sprinkle with cornmeal. 

3. Measuring flour in a large bowl by stirring the flour, so it is not packed, and then Spooning it into the measuring cup, followed by leveling the top with a ruler. Add the gluten and balm and stir to combine. Cane sugar, salt and dry milk. 

4. Put about 1 / 3 of flour mixture into the bowl of your stand type mixer equipped with a dough hook. Add the yeast. Add 1 cup of water at the specified temperature. With dough hook, run the machine for thirty seconds to mix water with flour to create a slurry. Add cereal and water mixture, and the rest of the flour mixture. (Corn and water mixture to 105 to 110 degrees. If it is further cooled, reheat it in the microwave.) Add the melted butter. 

5. Mix at medium speed for about four minutes or until the gluten has formed and the dough is elastic. The dough should be soft but not too sticky. To achieve the right consistency, you have to dribble a little extra water (maybe a tablespoon) or flour so the dough is kneading. Place the dough into the prepared bowl and cover to keep the dough from drying while it rises. Let it rise until it doubles. 

6. Gently deflate the dough and form two loaves either as free-standing bread on a baking sheet or sandwich bread for your bread pans. Cover the bread and let them rise again until dough is soft and puffy, about doubled in size. 

7. Preheat oven to 350 degrees. Bake the bread for about 35 minutes. The time will vary depending on your bread, the pans and your stove. The bread should make a hollow sound when thumped on bottom. The internal temperature of loaves should be 190 degrees.