Recipe(tried): 9-Grain Bread and Cracked Wheat Bread

These 2 recipes came from a little bakery (now closed). I make them all the time and have adjusted the recipes a little.

9-Grain Bread

1 cup 9-grain mix
1 cup HOT water
16 oz. whole wheat flour
8 oz. bread flour
1/2 cup high gluten
1/2 cup Baker's bran
1 Tbsp. salt (I use kosher)
1 1/2 Tbsp. SAF yeast
1 1/4 cups water (plus about 1/4 cup more)
1/4 cup oil
1/4 cup molasses (or dark KARO)

Pour hot water over 9-grain and set aside.

Combine remaining dry ingredients in mixer bowl. Add water, oil, molasses and soaked 9-grain.

Using dough hook, mix/knead dough until smooth and elastic. Dough should be slightly sticky and seem looser than most bread doughs. The grains will continue to absorb moisture as it rests.

Turn out onto board, divide into 2 loaves and let rest 10-15 minutes.

Shape into loaves and place in greased pans. Let rise until about 1" above edge of pan.

Bake at 375 for 25-30 minutes.

Cracked Wheat Bread

10 oz. whole wheat flour
18 oz bread flour
1/2 cup high gluten
1 1/2 cups cracked wheat
1 Tbsp salt
1/4 cup oil
1/4 cup honey
1 1/2 cups water
1 cup hot water

Pour hot water over wheat and set aside.

The rest of the instructions are the same as for the 9-grain bread.

Enjoy!