Multigrain Bread - a recipe from Mike Muth
Makes 2 loaves - 36 servings.
95 Calories, 15 grams net carbs, 2 grams fat per serving.

1 cup 7 grain cereal
1/2 cup wheat germ
2 1/2 cups boiling water
1/4 cup honey
1/4 cup butter, melted
3 cups flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup milled flaxseed
1 Tbsp salt

Mix the cereal and wheat germ in your mixing bowl.
Pour the boiling water over the mixture.
Allow to stand until the mixture cools down to 100° F - 45 to 60
minutes.
While the mixture is cooling,
Mix the honey and butter. Set aside.
Mix the flours and the flaxseed. Set aside.
Once the mixture is cooled, add the honey, butter and yeast.
Use the mixer (with dough hooks) to mix the contents of the bowl.
Gradually add the flour mixture.
Continue to mix until the dough forms a ball in the bowl.
Cover and let rest for 20 minutes.
Sprinkle the salt over the dough.
Mix for another 4 or 5 minutes
Place in a greased bowl.
Flip the dough so the greased side is up.
Cover and let rise until doubled - about 40 minutes.
Punch down the dough.
Divide into two parts.
Roll each half into an 18 x 9 inch rectangle.
Roll up each half until you have a 9" long roll.
Pinch down the ends and place the loaves into greased bread pans.
Lightly brush the top of each loaf with butter.
If you like, you may sprinkle rolled oats lightly over the tops
of the loaves.
Allow to rise until doubled.
Bake at 375° F until the loaves sound hollow when tapped - 35 -
40 minutes.
Allow to cool in the bread pans for 5 minutes.
Turn onto wire racks, brush with butter, and cool.

--
Mike