Internationally-Renowned Multi-Grain Bread

So I might start blogging again. I've been pretty unreliable and disappointing. I apologize. Forgive me? Thank you! :)

Over the course of the past couple of years, a lot has changed. I'll probably go into all that gradually. But the reason for this post is related to one of my new endeavors. I now have a bakery. And one of my items, the multi-grain bread, has become internationally renowned, meaning that it is popular in a few of the small Mexican towns in my vicinity and in the U.S. border town where I visit my mom regularly.

That being said, because this summer has become filled with wonderful, time-consuming and amazing events, one of which includes the wedding of the beautiful 19-year-old girl, I have temporarily closed the bakery, thus, leaving people in the surrounding towns desperately seeking solutions to the problem of lacking fresh multi-grain bread. Some people have said that they would literally die without it. Some have offered to pay twice it's worth. Some have threatened to discontinue to speak to me in a civil tone. Thus, in an effort to offer a solution of sorts to this grave problem, I will now post the recipe for my internationally renowned multi-grain bread. Don't worry, I'm not giving away a centuries-old family secret, such as on Seinfeld's "The Soup Nazi". I got this recipe at www.allrecipes.com, but just tweaked it a little. As a side note, many have also asked for my internationally renowned chocolate chip cookie recipe. This is also no secret. It is on the back of the yellow Nestle chocolate chips bag.

So here you go.... Enjoy!

Multi-Grain Bread

Yields 6 medium-sized loaves

6 cups water

3 cups oatmeal

6 tablespoons butter

1 1/2 cups honey

Another 1 1/2 cups warm water to dissolve the yeast

3 tablespoons yeast

6 cups whole wheat flour

1 cup other flour. I usually use maseca or American corn meal, but you can use any flour. I've used quinoa, and white bean flour. Whatev.

2 tablespoons salt

1/4 cup Chia seed

1/4 cup sesame seed

1/4 cup flax seed

8 cups white flour, sometimes more, sometimes less. 

1. Bring water and oats to a boil. Add honey and butter. Let sit for one hour.

2. In a Bosch or other dough mixer, dissolve yeast in water for 5 minutes.

3. Add oatmeal mixture, whole wheat flour, other flour, seeds, and salt. 

4. Start mixing, and add the white flour while it's mixing. 

5. Knead for 15 minutes. The dough should be a little sticky, to where when you dump it out of the Bosch, it sticks to the middle, but not the sides. 8 cups of white flour usually does it for me.

6. Let rise until doubled.

7. Divide into 6 pans and let rise until doubled.

8. Bake at 350 for about 35 to 40 minutes. I like to brush mine with egg and sprinkle it with seeds before it bakes. It's beautiful like that. 

9. Let cool on racks.