Hand Method Large Mixer Method

Use the smaller amounts for Hand Method and larger amounts for Large Mixer Method:

1/3 C. honey / 2/3 C. honey
1/3 C. oil / 2/3 C. oil
2 1/2 C. warm water / 6 C. warm water
11/2 TB Saf Instant yeast / 3 TB Saf Instant yeast
4 tsp. salt / 11/2 to 2 TB salt
5-7 C. fresh whole wheat flour * / 14-16 C. fresh whole wheat flour *
1TB dough enhancer / 2 TB dough enhancer
1 C. Bread Flour / 2 C. Bread Flour
1 C. 7-Grain Cracked / 2 C. 7-Grain Cracked
2 tsp sesame seeds (opt.) / 1 TB sesame seeds (opt.)
2 tsp. flax seeds (opt.) / 1 TB flax seeds (opt.)
4 TB sunflower seeds (opt.) / 2/3 C. sunflower seeds (opt.)

Combine the honey, oil, warm water, yeast, dough enhancer, 7-Grain Cracked, Bread Flour, and 2 Cups of the whole wheat flour in a large mixing bowl. Add the salt and 4-5 C. (14 to 18 C. if using a large mixer) additional flour until the dough is stiff and cleans the sides of the mixing bowl. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. In a large mixer, 5-6 minutes of kneading on speed #1 should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.

Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the large mixer method. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes). Bake loaves for 25-30 minutes in a 350 degree oven. (Oven temperatures vary) Bread is cooked through when it sounds hollow when tapped on the bottom and the top and sides of the loaves are a golden browned color.

* If you are unable to use fresh whole wheat flour, use equal amounts of store bought whole wheat and bread flour.

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