Ruth's Honey Wheat Multigrain Bread

Steps

Substitutions: For DF, use 2 cups soy or almond milk with 2 c. boiling water. Alternately, use 4 c. warm water.
You may use veggie oil instead of the butter.
You may use less salt as you desire.
Quick oats will also work.
You can use another grain instead of the milled flax, and another kind of seeds instead of the hemp/chia.
1. Scald milk and add honey. Stir together and ensure temperature will make the yeast happy.
2. When your liquid and honey mix is at the right temperature, stir together yeast and warm water and let yeast dissolve. Let stand about 5 minutes and then add to liquids / honey.
3. Melt butter and stir it in with the salt.
4. Mix in: coarse rolled oats, wheat germ, sesame seeds, milled flax, hemp or chia seeds.
5. Mix in gradually: whole wheat flour. For extra nutrition, use some or all whole-milled such as Anita’s. The more you use, the denser and heavier the bread.

6. Mix in unbleached white flour one cup at a time. I substitute 1.5 c. gluten flour for a better rise.
7. Knead in last cup or two of flour, kneading for 7 minutes. Dough will be slightly sticky. In a warm spot, let rise in a large bowl, or two smaller bowls if you think that will be needed, for about 40 minutes. More time will be needed if you’ve used heavier flours.
8. Punch down and let rest 10 minutes. Divide into 3 or 4 equal portions depending on how well your dough rose. Make sure you squish out bubbles in your loaves, to prevent large holes forming in bread. Place in greased pans. Let rise in a warm place 50 minutes to an hour.
9. Heat oven to 350. Bake about 45 minutes. Because of the sugar content, loaves will be quite brown.
10. Enjoy!