Amazing 12 Grain Wheat Bread

• Vegetarian

• Refrigerated

  • 2 Eggs, medium

• Condiments

  • 1/2 cup Honey

• Pasta & Grains

  • 1 cup Oats
  • 1/2 cup Twelve grain

• Baking & Spices

  • 1 1/2 cup Flour, white
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1 cup Wheat flour
  • 1/2 tsp Yeast

• Oils & Vinegars

  • 1/4 cup Olive or vegetable oil

• Liquids

  • 1/2 cup Water water

Found on clarkscondensed.com

Description

Ingredients

• 1/2 cup twelve grain (or less) cereal
• 1/2 cup warm water water
• 1/2 teaspoon yeast
• 1 cup wheat flour
• 1 1/2 cup white flour (plus a little extra)
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 2 medium eggs
• 1/4 cup olive or vegetable oil
• 1/2 cup honey
• 1 cup oats

Directions

• In a small bowl, let the cereal soak in about 1/2 cup cool water for 30 minutes. In another bowl, dissolve yeast in 1/2 cup warm water and let it sit until it starts to foam (about 10-15 minutes.)
• In a large mixing bowl, put flour, sugar, and salt and mix well. Using a wooden spoon, make a small well in the center of this mixture. Add the yeast, eggs, oil, and cereal to the well, and stir together until it starts to form into a bowl and becomes too difficult to mix with wooden spoon. At this point, flour your hands and start to knead the dough inside of the bowl. The mixture will be sticky, so add a little bit of extra flour as needed. Fold dough from the sides of the bowl the center, and the flip the dough upside down. Continue doing this until it no longer sticks to the sides of the bowl.
• Flour kneading surface, and put dough ball on it. Knead the bread for about 15-20 minutes, or until it springs back. Add flour as needed until dough is no longer sticky.
• Put a tablespoon of oil in a bowl and rub it around the entire bowl. Place the dough ball into the bowl, and flip a few times to coat in oil. Cover and let rise about 45 minutes in a warm place, or until doubled in size.
• Once dough has doubled, punch the dough down until most of the air bubbles are out. At this point, pour 1/2 cup of honey on top. The dough will be very sticky, but knead it for about five minutes, until the honey has been incorporated and it is in a nice, round ball again. Cover and let rise until doubled for about 45 minutes.
• Once dough has doubled in size, divide in to two loaves. Spray lightly with water, and roll each loaf in oats. If using bread pans, grease pans lightly and place loaf in the center. If using a stone or other pan, form the dough into desired shape. Cover and let rise another 45 minutes.
• Preheat oven to 375 while dough is rising. Lightly mist the oven with water, and then place loaves in. Cook for about 25-35 minutes, or until the crust starts to brown. Because it is wheat bread, it will appear darker than you may expect. However, start checking at about 25 minutes to make sure the bottom isnt too brown.
• Remove from oven and let cool for 2 minutes in pan, and then move to a wired cooling rack.