HOMEMADE MULTIGRAIN BREAD

This is the perfect recipe to do on a lazy day. There’s some waiting time in between steps, but each step is very fast and easy. You can either use a KitchenAid mixer with a dough hook attachment, or just do it the old-fashioned way (just as easy and less clean-up).In a very large heat-proof bowl, pour in the multigrain mixture and boiling water. Stir until it forms a thick paste. Let it cool completely (about 20 minutes).Stir in the melted butter, honey, and yeast (in that order, stirring after each addition). Stir in the vital wheat gluten if using. Let stand for another 10 minutes.Add the flour, one cup at a time, and knead until smooth, about 10 minutes. Cover with a damp cloth and allow to rise in a warm place for 1 hour.Sprinkle the salt into the dough and knead again for another 3 minutes or so, to make sure the salt is evenly distributed. Let rise (covered) for another hour. Grease 2 loaf pans and set aside.After that hour, cut the dough in half, roll each piece into a loaf shape, and place into the greased pans. Sprinkle with the oats and press them lightly into the dough. Allow to rise for the last hour before baking.Preheat the oven to 375 degrees. Bake the loaves for 35 minutes or so, until golden brown. Your house will smell amazing (is there any better smell than fresh bread baking?). Take the loaves out of the pans and let them cool on a rack. Usually, a few slices get eaten well before they’re cooled. Who can resist fresh baked bread with butter? Good thing you made two.