Multi Grain Fruit and Nut Bread

This bread is good made in a loaf shape and sliced for sandwiches (try a chicken salad, or peanut butter) or made in a cloche or oval.  It makes great french toast, too!

You can use any grain combination that you like but if you don’t use at least 1/2 white flour then use at least 1 cup of wheat gluten to give the dough elasticity.  I used white flour, whole wheat and (dry) oatmeal in this one..but have used soy, rye, bran, cracked wheat and other combinations in the past.

1 3/4 cups warm (105 F. to 115 degrees F.) water
1 teaspoon active dry yeast
1 tablespoon honey

2 cups unbleached all-purpose flour
2 cups (about) whole wheat flour or combination of whole wheat and other flours

1 cup shelled roasted, unsalted sunflower seeds

1 c raisins, currants, dried apricots, dried apples or a mixture of dried fruit
1/4 c melted unsalted butter
1 1/2 teaspoons salt
1 egg, beaten to blend

Place warm water in a large bowl.

Sprinkle yeast and then honey over and stir to dissolve. 

Gradually mix in 2 cups unbleached flour and 1 cup whole wheat flour ( or 1 cup of your mixed flours).

Stir.

Cover yeast mixture with tea towel and  let stand 30 minutes.

Stir shelled sunflower seeds, fruit, butter, and 1 1/2 teaspoons salt into yeast mixture.

 Gradually stir in enough remaining whole wheat flour to form soft dough.

Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, about 10-15 minutes.
Grease clean large bowl. Place dough in bowl, turning to coat completely.

Cover with tea towel.

Let rise in warm draft-free area until doubled and dough does not spring back when 2 fingers are pressed into side, 2 hours.

Punch dough down.

Let stand 10 minutes.

 Grease pans.  Shape dough into desired shapes and place in pans.

 Cover with tea towel.

Let loaf rise in warm draft-free area until almost doubled in volume, about 45 minutes.
Preheat oven to 375 degrees F.

 Brush top of loaf with egg or dust with flour or cornmeal. Bake until golden brown, about 1 hour 5 minutes.

Cool bread slightly.

Serve bread warm or at room temperature.  Makes 1 or 2 loaves, depending on shape.