I hadn't made a multi grain bread in a while and I thought it was high time to whip up a few loaves, one for now and a couple for the freezer for a later date or to give away. I turned to a favourite recipe that I found on Rose Levy Beranbaum's site a while ago and that I have made several times. This recipe appears on Harvest King Flour bags but the recipe on her site has extra tips and variations which you can find here http://www.realbakingwithrose.com/2006/11/harvest_king_flour_tips_and_re.html.
I increased the recipe by 50% so that I could have the extra loaves. For the grains I added 10-grain cereal mix, sunflower and pumpkin seeds, sesame seeds and flax seeds that I purchased at the bulk food store. Although the recipe did not specify to soak the grains, I did by mixing a half cup of warm water and the grains (not the seeds) in a bowl and let them sit for about half an hour. I just had to decrease the water in the recipe by half a cup and proceed with the recipe. The dough mixes up beautifully and looks lovely speckled with all the healthy grains and seeds. My machine struggled a bit because of the extra dough but it managed to mix for the specified time of seven minutes.
After two risings I divided the dough and decided to shape them in long free form loaves each weighing about 440 grams.
The kitchen was cool so they doubled in about an hour and a half and then they were ready for the hot 450 F. oven. I sprayed them with water and threw in some ice cubes on the cast iron tray on the floor of my oven for steam. After ten minutes I lowered the oven to 425 F. and continued baking for another 25 minutes.
They baked up beautifully golden and after removing them from the oven they crackled so I knew they were done. I allowed them to cool for about an hour before having a slice with butter.
This bread is really good and I can hardly wait for breakfast to have a couple of slices with jam.