Serves: 5
Total Calories: 780
Yield: 2 Large Loaves

2 tablespoons (2 packets) active dry yeast
3 cups lukewarm water
2 tablespoons honey
1 tablespoon plus 2 teaspoond salt
4 tablespoons vegetable oil
1 1/2 cups uncooked 10-grain cereal
1/4 cup flaxseed
1 cup white unbleached flour
5-6 cups whole wheat flour
1-2 tablespoon cornstarch for baking sheet
flaxseed to sprinkle on loaves

1. Place the yeast, water, honey, salt, oil, cereal, and flaxseeds in a dishpan or large bowl and stir with a wooden spoon. Add the white flour, and beat with the spoon until well blended.

2. Add 3 cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 10 minutes, or until the dough comes away from the sides of the bowl and your hands easily. (It will feel solid and somewhat less elastic than dough made from lighter bread mixtures.) Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. For this recipe, a slow rise is better than a quick one for good texture, so cover the bowl and set in a fairly cool spot for 40 to 60 minutes, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

4. Punch down the risen dough, knead for 2 minutes, and form into a ball. Cut in half, then shape each half into a round loaf. Place the rounds on the prepared baking sheet, leaving enough space between them to allow for expansion. Let rise for 20 minutes.

5. Cut a 1/2-inch-deep cross on the top of each risen loaf. Brush or spray the loaves with cold water, sprinkle the tops with flaxseeds, and place in a preheated 500ºF oven. Spray the oven walls with cold water to create steam. Reduce the oven temperature to 400ºF, and bake for 40 minutes, spraying the loaves and oven walls with cold water every 10 minutes. The loaves are ready when they are very dark brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 780
Calories from Fat: 125

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread