1-1/2 cups warm water (around 105-115 degrees)
1-3/4 Tbsp. yeast
1 Tbsp. sugar
2 Tbsp. ground flax seed
1-1/2 cups unbleached white flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup barley flour
1/2 cup millet flour

1/2 Tbsp. salt
1/8 cup olive oil
1/4 cup honey (warmed for easy pouring)

+/- 1/2 cup flour
1-2 Tbsp. olive oil

In a large mixing bowl dissolve the yeast and sugar in the warm water and add the flax seed.  Let this sit for 5-10 minutes to activate the yeast.  The sugar and flax seed help feed the yeast to jump start it.

While the yeast is activating, prepare your rising bucket or bowl by pouring some olive oil in it & spreading it around the sides & bottom.

When the yeast is beginning to get foamy, add the rest of the ingredients.  Stir to combine, and pour the dough out onto a lightly floured counter to knead.  Knead until the flour on the counter is incorporated into the dough and the surface of the dough is slightly tacky.

Place the dough in the oiled rising bucket and place in a warm, draft-free area – I use the closed oven with the light on.  Let it rise to double it’s size – usually around 1.5 -2 hours.

Punch down the dough & shape it into a loaf.  Place it in a loaf pan that has been lightly buttered & slit the top a few times with a sharp knife.  Allow it to rise a second time for 15-40 minutes – until double in size again.  Preheat oven to 350 degrees while the dough is rising.

Bake for 30-35 minutes.  It should be browned & sound hollow when tapped on the bottom of the loaf.  Let it rest for at least an hour to finish baking internally.  I place it on a cooling rack with a towel over it.

Tags: bread, multi grain bread

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