Multigrain Bread for Breadmakers

Ingredients

Directions

1. Verify that the paddle is installed in the breadmaker pan.
2. Set the breadmaker to make a 2 Pound Loaf.
3. Boil the Water.
4. Add the Ten Grain Hot Cereal to the breadmaker pan.
5. Pour boiled Water over the Ten Grain Hot Cereal in the breadmaker pan. Stir with wooden spoon or spatula. Let rest for 30-60 minutes for the Ten Grain Hot Cereal to absorb the Water. The mixture must cool to below 115°F before starting the breadmaker so that it does not kill the Yeast.
6. Add melted Coconut Oil, Honey, and Salt to the breadmaker pan.
7. Gently add Ground Flaxseed and both Flours to the breadmaker pan on top of the liquid mixture as if you wanted them to float.
8. Make a small indentation in the top of the Flaxseed/Flour, and add the Yeast. Ensure that the Yeast never comes in contact with the Honey or Salt until the breadmaker kneads the bread.
9. Place Rolled Oats in the fruit and nut dispenser of breadmaker. If your breadmaker does not have a dispenser, add the Oats manually when the breadmaker alerts you to add fruits and nuts. This should be near the end of kneeding. Alternatively, the Oats can be poured on top of the bread at the beginning of the bake cycle.

Yield: One very tall 2-pound loaf.

Some Notes:

• I have started the breadmaker as soon as all ingredients were assembled (no waiting for Ten Grain Hot Cereal) and it has seemed to work just fine.
• If you measure the Coconut Oil in the glass measure before measuring the Honey, the Honey won’t stick to the measuring cup.

from Erica Blumenthal