Wayne's Grain bread

1kg Plain Flour
1/4 cup Gluten flour
1/2 cup milk powder
1/4 cup soy flour*
1/4 cup oat bran
1 cup rye flour*
3 tsp salt
4 tsp yeast
2 tbsp olive oil (Extra Virgin preferred)
3 tbsp nut seed mix of choice OR Linseeds OR ground LSA mix (Linseed, Sunflower and Almonds) etc.
2 tbsp lecithin
2 tbsp honey OR 2 Tbsp brown sugar OR combination
4 cups warm water
1/4 tsp Citric acid

MIX: All dry ingredients except yeast together.

Sponge:
Mix all water with 4 cups dry mix, honey, sugar and yeast. Beat on high speed for 3 minutes (brings out gluten).

Add oil and mix through. Leave 5 minutes and add rest of dry mix.

Dough:
Knead with dough hook for 5 minutes OR by hand for 10 minutess. Dough will be rather soft at this stage.

Place dough in a large oiled container OR two smaller ones and roll around until coated lightly all over with oil. Cover with plastic wrap. Place wrap directly on top of dough and coming up sides of container so as to seal in but allow for rising.. Place in warm area (sink with hot water is fine) until doubled in size.

Knock down dough and knead on floured surface 2 minutess. Shape and place in bread tins** if used or shape into rounds*** or smaller tins.

Just before baking sprinkle lightly with flour OR brush with lightly beaten egg and sprinkle with sesame seeds or seeds of choice or even Oat bran etc.

Bake at 200C, (400F) 30 minutess.

Makes two LARGE loaves

TIPS:
**If using large tins cut dough into 4 pieces and put two pieces of dough in each tin. Press out flat and roll up as Swiss roll then tuck ends under then place in tins.

***If making rounds on a baking sheet cut three parallel slashes on top to allow for gases to escape and also give a nice country look to the bread.

For Soy & Linseed Bread:
Replace Rye with Soy and original 1/4 cup Soy with flour of choice.

Editor's note:
Thank you for sharing your recipe with us Wayne, a quick question - do you let the dough rise again after placing in the tins or shaping it before baking?
Betsy