Multigrain Bread

Makes two loaves, about 1¼ pounds each

1            cup warm water (105°F to 110°F)

1½           tablespoons honey

2¼         teaspoons active dry yeast

3            cups whole-wheat flour

1½         cups unbleached, all-purpose or bread flour

2            tablespoons vital wheat gluten

2            teaspoons kosher salt

½           cup rolled oats

¼           cup hulled sunflower seeds

¼           cup flax seeds

2            tablespoons wheat germ

2            tablespoons flax oil or vegetable oil Nonstick cooking spray

Nutritional analysis per serving (one 2-ounce slice): Calories 137 (23% from fat) • carb. 24g • pro. 1g fat 4g • sat. fat 0g • chol. 0mg • sod. 215mg calc. 15mg • fiber 3g

1. Stir together the warm water, honey and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes. 2. While yeast is proofing, combine flours, vital wheat gluten, salt, oats, seeds and wheat germ in a separate large bowl. Once the yeast mixture proofs, add the flax oil and flour mixture flour to the yeast mixture. Mix on Speed 2 to just combine. Increase to Speed 4 and knead, about 4 minutes. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of the white flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. 3. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.