Fourteen Grain Bread

Grind:
7 ½ cups hard white spring wheat (or a combination of wheat/grains i.e. white, red, kamut, spelt, durum, etc.--you can also add a bit or Quinoa or Amaranth for added protein)
Turn oven to 200 for about 3 minutes, then off. Spray 4 bread pans with Pam.
Mix the following in an electric bread mixer (Bosch/Kitchen Aid etc)
6 cups hot tap water
2/3 to 1 cup honey (or 2/3 cup agave nectar)
2/3 cup oil (canola or olive)
1pkg 14 grain mix (from John and Jenny’s of Bosch Kitchen). -- this mix consists of the following:
2cups 9 grain ground cereal
1 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup amaranth
1/3 cup millet seed
1/3 cup ground flax seed
½ cup Vital Wheat Gluten
3 Tbsp Dough Enhancer
3 ½ Tbsp SAF Instant Yeast
4 cups freshly ground flour (from the 7 ½ cups grain previously ground into flour)
2 Tbsp sea salt
2 Tbsp liquid lecithin (optional)
Jog the mixer off and on so flour won’t rise out of bowl. Then mix on 1st speed until smooth (usually less than a minute). Let stand for 10 minutes—this is ―sponging‖.
Then on 1st speed, gradually add the rest of the freshly ground flour (usually all of it.) You should stop adding flour when the dough pulls away from the side of the bowl.
Then turn the mixer to medium speed for 4 minutes. Form dough into a smooth, round ball (coat hands and counter top lightly with Crisco). Place dough in a large bowl in warm oven. Let dough rise 20-25 minutes (should double in volume).
Dump dough onto slightly greased counter top, punch down, and knead into round ball. Divide into 4 equal parts, shape and place in bread pans. Place pans in oven to rise (about 20 minutes). Keep oven door closed and turn oven to 350. Set timer for 28-30 minutes. Remove bread from pans immediately after baking and place on rack; cover with a towel. You can butter tops if you’d like. When cool, place in plastic bags and freeze whatever you won’t eat within a few days. Enjoy!

by: Tiffany P
from: Stake Taster Table before General RS Meeting