Diane's Multigrain Loaf

Makes 1 large loaf.

Water	1 3/4 cups	425 ml.
White bread flour	2 1/2 cups	375 gms.
Wholemeal (whole wheat) bread flour	1 cup	150 grms.
Rye flour	1/3 cup	50 gms.
BCP Natural Pea fiber	1/4 cup	30 gms.
Rolled oats	2 tbsps.	2 tbsps.
Cornmeal (maize meal)	2 tbsps.	2 tbsps.
Millet flakes	2 tbsps.	2 tbsps.
Rice flakes	2 tbsps.	2 tbsps.
Quinoa flakes	2 tbsps.	2 tbsps.
Sunflower seeds	2 tbsps.	2 tbsps.
Sesame seeds	2 tbsps.	2 tbsps.
Linseeds (flax seeds)*	2 tbsps.	2 tbsps.
Salt	1 1/2 tsps.	1 1/2 tsps.
Sunflower oil	2 tbsps.	2 tbsps.
Quick yeast	1 1/2 tsps.	1 1/2 tsps.
Wheat gluten (optional)	1 tbsp.	1 tbsp.

*Linseeds (flax seeds) easily go rancid, so always store in the freezer.

Bread-Making Machine

Add the water and oil to pan. Sprinkle with the flours, pea fiber, salt, all the grains and seeds then quick yeast. If using wheat gluten, add it. If your machine requires the ingredients are loaded in a different order, use those instructions. Set machine to the ‘whole-wheat’ setting or longest program it has and press ‘start’. (Note: If you are using a delayed start to have freshly baked bread the next morning, ensure that the water and yeast are far enough apart so they will not mix until to program starts.) Once program has finished, remove loaf from pan and cool on wire rack.

Handmade Bread

In large bowl sift the flours, pea fiber and salt. Mix in all the grains ,seeds and wheat gluten (if using) then quick yeast. Add the oil and water. Mix to a dough. Turn out on to a floured surface. Knead for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with oiled plastic wrap to rise. The warmer the place the bowl is left, the quicker it will raise. Leave until doubled in size (between 1 to 1 1/2 hours).

Again, turn dough out onto a lightly floured surface and knock back. Knead for another 2-3 minutes then shape to fit bread pan which has been either greased or lined with parchment paper. Place dough in pan and again cover with oiled plastic wrap. Leave in warm place until the dough has risen.

Meanwhile, preheat the oven to 230°C / 450F / gas 8. Bake the loaf for 20 minutes then reduce the oven temperature to 200°C / 400°F / gas 6 and bake for another 25 minutes or until golden. Transfer to wire rack to cool. To test if loaf is cooked, tap the bottom – if it sounds hollow then it’s cooked.

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