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Multigrain Bread

11/2 cups warm (not hot) water

1 tbsp. honey

1/4 oz. dry active yeast (1 package)

2 cups white whole wheat flour

2 cups whole wheat pastry flour

1/2 cup rye flour

1/2 cup buckwheat flour

1/2 cup oat flour

11/2 tsp. kosher salt, divided

1 tsp. extra-virgin olive oil

1/4 tsp. sugar

Mix together water, honey, and yeast in small bowl. Let stand until foamy, about two minutes. In a separate large bowl, stir together white whole wheat flour, whole wheat pastry flour, rye flour, buckwheat flour, oat flour, and 1 teaspoon kosher salt. Pour water/yeast mixture into flour mixture, and stir until mostly combined. Then knead until it springs back to the touch, about three to four minutes. (To knead, punch in the middle, then fold over from the top so it looks like a pair of lips, then turn the dough by a quarter, counterclockwise. Repeat.) Divide into two rounds, cover, and let rise until doubled in size, about two hours. Preheat oven to 400 degrees. Place loaves on baking sheet topped with silicone baking mat. Brush each loaf with ½ teaspoon olive oil, then sprinkle each loaf with ¼ teaspoon salt and 18 teaspoon sugar. Slice diagonal cuts on top of each loaf. Spray oven with water to create steam. Bake loaves for three minutes. Spray again, then let loaves bake for about 40 to 45 minutes.

Makes 16 servings. Each serving contains about 154 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 186 mg sodium, 32 g carbohydrates, 1 g sugar, 5 g fiber, and 5 g protein.





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