Multi-Grain Bread

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This loaf is a dense, dark bread with an appealing combination of flours, plus cornmeal for crunch and oatmeal for chewiness. This bread is really delicious with apple butter.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.

SERVINGS
Makes two 10-inch round loaves

INGREDIENTS
3 1/4 cups unbleached white flour
3 cups graham flour
4 1/2 teaspoons active dry yeast
4 teaspoons salt
3 cups water (105 degrees F. to 115 degrees F.)
1/2 cup molasses
1/4 cup vegetable oil
1/2 cup buckwheat flour
1/2 cup rye flour
1/2 cup soy flour
1/2 cup cornmeal
1/2 cup quick rolled oats
Melted unsalted butter, for topping

PREPARATION
1. In a large mixing bowl, combine 11/2 cups of the unbleached white flour with 2 cups of the graham flour, the yeast, and salt. Mix well.

2. Heat the water, molasses, and oil until very warm (120 degrees F. to 130 degrees F.), then add to the flour mixture and beat on low speed until moistened. Increase to medium speed and beat for 3 minutes.

3. Using a wooden spoon, gradually stir in the buckwheat, rye, and soy flours, cornmeal, oats, remaining graham flour, and just enough remaining unbleached white flour to make a firm dough. You may not end up using all of the flour.

4. Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 to 8 minutes. Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with a clean dishtowel. Allow the dough to rise until it's doubles in size.

5. Punch the dough down and divide it in two. Shape each half into a round loaf and place the loaves on a lightly oiled baking sheet. Cover with the dishtowel and let the loaves rise another 30 minutes. At this point, At this point, the dough, when pressed with a finger, should dent rather than fill back in.

6. Preheat the oven to 375 degrees F. Using a sharp knife, cut a slash across the top of each loaf. Place in the oven and bake for 35 to 40 minutes, or until the loaves sound hollow when tapped. If the tops darken too quickly, cover the loaves loosely with foil for the last 5 to 10 minutes of baking.

7. Remove the loaves from the baking sheet to a wire rack and brush with melted butter.

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