Four Grain Bread

Four grain bread isn't a typical name for a bread. Five grain, seven grain, twelve grain, or just multigrain are all common, but four grain is a bit unusual. Oh well, I like this bread because it uses four of my favorite grains that I always have on hand: whole wheat flour, oats, bran, and flax. It is a hearty bread recipe that is fairly easy to do. 

Four Grain Bread
3/4 cup warm water
2 teaspoons granulated sugar
1 package instant yeast
2 cups whole wheat flour
1/2 cup old-fashioned rolled oats
1/2 cup natural wheat bran
1/2 cup ground flaxseed
1 teaspoon salt
1 cup milk
1 1/4 cups water
1/4 cup oil
2 Tablespoons honey
2 Tablespoons molasses
3 cups whole wheat flour

In a small bowl, dissolve the sugar and the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Stir to dissolve yeast.
Meanwhile, in a large bowl, stir together the next five dry ingredients. 
In a separate medium bowl, heat the milk and water until very warm. Add the oil, honey, and molasses. Stir in the yeast mixture. Add this to the dry ingredients, mix until smooth.
Gradually add the remaining flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.

Allow to rise until doubled in bulk, about 75 minutes.
Punch dough down. Divided in two. Place in two greased 9x5 inch loaf pans. 
Allow to rise until doubled in bulk, about 45 minutes.
Bake at 375◦F for 25 minutes. This bread slices and freezes really well, hence the photo!