Five Grain Bread

Here s my own recipe for Five Grain Bread. I whipped up a batch this morning, and I'm all done by 12:30. I started out with 2 cups warm water, 1/2 teaspoon yeast, and enough whole wheat flour to make a thick batter. Then, I let it sit while I cooked a 1/2 cup of whole millet. While the millet was cooling, I added to the batter: 2 Tablespoons wheat bran, 1/2 cup barley flour, and 1/2 cup spelt flour. When the millet was cool, I added it to the batter as well, along with: 1 egg, 1 1/2 teaspoons yeast, 1 Tablespoon corn oil, 2 Tablespoons raw honey, and 1 teaspoon salt. I stirred this together, and then added enough whole wheat flour to make a soft dough, kneading and adding more flour until it was only slightly sticky to the touch. (It's best not to add too much flour to whole grain breads; they only get too heavy for the yeast to work.) I put the dough into a clean, oiled bowl, and let it rise for one hour. It nearly lifted the plate off the bowl! Then, I formed the dough into loaves, and put them in two greased pans. When they had risen, I baked the loaves at 400 degrees for 10 minutes, and then lowered the oven temperature to 375, and baked them for 30 minutes. I check to see if the loaves are done by removing them from the pans, and tapping he bottoms to see if they sound hollow. If they sound hollow, they're done. There you have the recipe. I'm going to go eat warm-from-the-oven bread. Enjoy!