Healthy Multigrain and Seed Bread

This bread is a staple in my house, it is hearty and is easily adjustible to what you have on hand. No need to knead. :-) High in Omega 3 and fiber. Whole wheat, cornmeal, flax, whet germ or whatever you have on hand. I like it toasted with my veggie burger. My DH likes his with cold chicken, spicy mustard and lettuce. I've even made the most delicious crutons with this bread some butter, garlic and season salt. Healthy has never been this easy or delicious.

• Ready In: 3 hrs 10 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup  whole oats
• 1⁄4 cup cornmeal
• 1⁄4 cup ground flax seeds
• 1⁄4 cup wheat germ
• 1⁄4 cup sunflower seeds
• 1⁄4 cup brown sugar
• 1⁄4 cup powdered milk
• 2  tablespoons flax seeds
• 2  tablespoons sesame seeds
• 2  tablespoons  pumpkin seeds
• 3  tablespoons olive oil
• 2  teaspoons instant yeast
• 4  teaspoons vital wheat gluten
• 1 1⁄4 warm water

Directions

1. Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
2. Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
3. Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
4. Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
5. ** You can experiment with different flours based on what you have in your pantry.
6. ** Try adding different seed combinations or pine nuts -- yum.