Mixed Grain, Seed and Nut BreadCuisinart Original Recipe
cooking spray or unsalted butter for the pans
1 2/3 cups warm (105-110°F) water
1 tablespoon molasses
2 1/4 teaspoons active dry yeast
3 1/2 cups whole wheat flour
1 1/3 cups bread flour, divided
1/2 cup regular oats
1 1/2 tablespoons vital wheat gluten
2 teaspoons salt
2 tablespoons flax seed oil or walnut oil
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons hulled pumpkin seeds, toasted
2 tablespoons sesame seeds
2 tablespoons roasted unsalted sunflower seeds
2/3 cup slivered almonds or other roughly chopped nuts - optional
Place warm water, molasses and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly.
While yeast is proofing, combine 2 cups of whole-wheat flour with 1 cup bread flour, oats, vital wheat gluten, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes.
Combine remaining flours and reserve. Add the oil, flax seeds, poppy seeds, pumpkin seeds, sesame seeds, sunflower seeds, and optional nuts. Mix for an additional 2 minutes on speed 3. Continuing on speed 3, add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a clean bowl, cover and let rise in a warm, draft-free place until volume is doubled, about 1 to 1 1/2 hours.
Lightly coat two 8" x 4" x 3" loaf pans with unsalted butter or cooking spray. Divide dough into 2 equal pieces and shape into loaves. Place in prepared pans, cover and let rise until dough comes up over the top of the pan by about 3/4 inch.
While dough is rising, preheat oven to 375°F. Bake loaves for 30 to 40 minutes, until lightly browned and hollow sounding when tapped. Remove from pans and let cool on a wire rack.
Bread slices best when allowed to cool completely before slicing.