multi grain bread

This bread rocks! I've been making it for a few years. On occasion i might add some other flours i might have in the hours. Makes some of the best pb&j sandwiches ever. And lunch sandwiches. Its super dense, the only thing it doesn't work well for is french bread. Its too moist.

4 grain Poppyseed & Flaxseed Wheat Bread

Ingredients
1.5 tbsp cornmeal
1 tbsp flaxseed
2 tbsp wheat germ
2 tbsp wheat bran
2 tbsp rolled oats
1 tbsp quinoa flour
1 cup white flour
3/4 cup wheat flour
1 tbsp sugar
1 tsp salt
1 tsp poppyseed
2 package active dry yeast
1 cup warm water (110-115 degrees)

Directions
1. In a small bowl combine yeast, sugar, and warm water. Let proof (about 10 minutes).
2. In a food processor (or blender) combine all dry ingredients, leaving about 1/4 cup of white flour for kneading. Pulse to combine.
3. Place flour mixture in a medium bowl. Add yeast mixture. Mix until smooth.
4. Turn out on a floured surface and knead until smooth and elastic. (6-8 minutes)
5. Place in a greased bowl, cover with a very lightly damp towel, and let rise to double its size.
6. Punch dough down. Fold over and and transfer to a greased 8inchx4inch loaf pan. Re-shape to match loaf pan.
7. Cover and let rise (15minutes or to double its size).
8. Bake at 350F for 35-40 minutes.
Makes 8 1-inch slices.

Number of Servings: 8