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03-27 Jessie's Multi Grain Bread

Feel free to halve this recipe it makes a lot.
You need 9-10 C Grains, but you use half at a time.
The grains can be in any combination or without one of them.
This is the bread we ate with the amazing soup.

Mix together grains:
(5 whole wheat flour, 1 c oats & ¾ c flax seeds processed in blender, 3 c white flour)
Put half of the grains (5 c) in large mixing bowl with:
2-3 T yeast
½ c nonfat dry milk
Combine and add and mix 1-2 minutes:
3 c warm water
2/3 c canola oil
½ cup agave nectar or honey
Let rest 10 minutes for yeast to sponge. Then add:
4 large eggs
4 t salt
Add remaining
5 c flour, a little at a time
until dough starts to pull away from sides of bowl.
Knead with countertop mixer or by hand for 5-6 minutes until dough is very soft.
It will still be sticky but stiff enough to shape into a loaf.
Bake or cover tightly and store in refrigerator up to two days.

Lightly oil hands and shape into rolls or loaves.
Let rise until very light (almost doubled in size).
Bake on pizza stone or silpat for best results.
Bake: 350˚ 18-25 minutes according to the size of your loaf

Sprinkle grains on top of loaf.
Or slit diagonal for oo la la.
If you want a crunchy outer layer, spray with water every 5 minutes or so during baking.
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