Eight Grain Bread
Bread baking is one of the most satisfying, earthy cooking processes. It is tied to every persons’
ancestry in the world, and can give a feeling of peaceful self sufficiency, kneading by hand and
shaping the loaves, filling your space with fantastic smells! Inspired by Tassajara and Greyston
Bakeries. Makes 2 medium, high rising loaves, 2 to 3 gorgeous hearth-style rounds, or 3 dozen rolls
1/3 c. millet and 1/3 c. rye chops, soaked in hot water to cover
2 pkg. dry yeast (regular or fast rising)
2 1/2 c. very warm, (100 degree) water
1/3 c. honey
1/3 c. canola oil
1/3 c. fine rye flour
1/3 c. cornmeal
1/3 c. soy flour
1/3 c. rolled oats
1 tbsp. salt
1/3 c. sesame seeds
1/3 c. sunflower seeds
2 c. whole wheat flour
3-4 c. unbleached white flour
egg wash: 1 egg beaten with 2 tbsp water (optional)
2 tbsp rolled oats for topping
Soak millet and rye chops in enough very hot (not boiling) water to cover. Drain.
Dissolve yeast in warm water. Add honey, oil, 1 c. unbleached flour, 2 cups ww flour and salt. Stir
vigorously about 5 minutes. Stir in cornmeal, rye and soy flours, and rolled oats. Add sesame
seeds, and soaked, drained millet and rye chops. Stir very thoroughly and beat until your arm gets
tired. Gradually add remaining unbleached flour until dough too stiff to stir with spoon. Turn onto a
lightly floured board and knead in sufficient flour to form a dough that can be worked. Knead well
for at least 15 minutes until dough is elastic and springs back to your touch. Form into a ball and
place in lightly oiled bowl, turn to oil top. Cover loosely and set in warm place to double in bulk,
about 45 minutes to 1 1/2 hours. Punch down and reform into ball, let rise again. Preheat oven to
350. Divide into 2 portions, kneading lightly. Grease 2 medium pans generously, or, if making
rounds, generously dust heavy baking sheet with cornmeal. Shape loaves and let rise until almost
doubled, brush with egg wash and sprinkle with rolled oats. If a “crustier” crust is desired, spray
loaves with water before entering oven and once or twice more during the baking process. Bake for
40 to 45 minutes until loaves are well browned and sound hollow when tapped on bottom.