By Special Request
The Dinner Divas sampled slices of my first-ever breadmaking effort and liked it so much they insisted I post the recipe. Here it is:
Multigrain Bread with Sunflower Seeds
Combine in a mixing bowl:
1 cup uncooked multigrain cereal (I used a combination of steel-cut oats, barley and threw in some cous cous)
1 1/2 cups hot water
2 1/4 t. (1 envelop) active dry yeast
2 T. honey
1 cup whole-wheat flour
Cover the mixutre loosley (it's called the sponge) and set aside for an hour to soften the grains and proof the yeast.
Stir down the sponge, then sitr in 2 1/2 t. salt, 2 T. sunflower (or olive) oil, and 3/4 c. sunflower seeds.
Begin beating in 4 cups of flour (I used a combination of whole-wheat and bread flour) until the dough is too heavy to stir, then turn it out and knead in the rest of the flour by hand until the dough is smooth and supple but still a little tacky.
Turn the dough into an oiled bowl, cover well with plastic wrap and set aside in a warm place until doubled in bulk, about 1 1/2 hours.
Push down the dough, divide it into two pieces and shape into loaves. Let it rise agian until doubled, about 45 minutes.
Slash the tops of the loaves and brush with oil. Bake on a heated pizza stone in a 375-degree oven until the loaves are golden brown, well risen and firm--about 45 minutes.
(Recipe from Deborah Madison's "Vegetarian Cooking for Everyone"
Photo by Ron Manville from "The Bread Baker's Apprentice")
9:17:31 AM 
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