Multi Grain Bread

Name: Multi Grain Bread
Ingredients: 4 cups whole wheat flour; 2 cups rye flour; 2 tablespoons vital wheat gluten; 4 tablespoons butter; 6 tablespoons light brown sugar; 3 teaspoons salt; 2 eggs (or water, to equal 2 c. Eggs can be left out, they don't change the taste too much, but I add them f); 4 teaspoons active dry yeast (Perhaps it may be a little too much, but has given a nice rise every time I used 4 Tsp.)

8 ingredients

2 steps

Ingredients

4 cups whole wheat flour
2 cups rye flour
2 tablespoons vital wheat gluten
4 tablespoons butter
6 tablespoons light brown sugar
3 teaspoons salt
2 eggs (or water, to equal 2 c. Eggs can be left out, they don't change the taste too much, but I add them f)
4 teaspoons active dry yeast (Perhaps it may be a little too much, but has given a nice rise every time I used 4 Tsp.)

Directions

1

Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
2

Or of course, skip all that and use a bread machine (you might want to halve the recipe though).