Start with 6 cups of warm water in a Bosch mixer (you can start with the water at about 130 degrees, but do not add the yeast until it is down to about 110 degrees)
Add to the water:
1 to 2 cups of a 9 grain mixture
1 to 2 cups of sunflower seeds (I use a mixture of roasted and raw)
1/2 to 1 cup wheat germ
1/2 to 1 cup Quinoa (go light on the seeds and mixture if you add a lot of Quinoa)
Allow the grains to soak in the water for about 15 minutes
Then start adding whole wheat flour about about 6 cups to get started
Then add:
3 T. Saf yeast
1/2 cup oil
2/3 cup honey
2 T. lecithin (2 globs directly into the dough works best)
2 T. vital wheat gluten
Then continue to add flour until the dough s pulled cleanly from the sides. (This s a mater of preference. I keep my dough a little sticky. Some people add flour until it would no longer stick to your fingers at all.)
Mix or Knead the dough on level 2 or 3 for about 6 minutes.
Add:
2 T. dough enhancer
Mix or Knead for about 2 more minutes
Preheat oven to 350 degrees F.
Stray bread pans with olive oil.
put a little oil on a clean surface and on your hands. Then turn the dough out.
Use a dough cutter to organize the dough. Every kind loaf pan calls for a different weight of dough. Find out what your pans call for, and try to fill the pan with that weight of dough instead of thinking "Oh, I have 5 pans, I should divide this dough in to five parts." Instead think, "Here is one pound for this pan and one pound for that pound etc. Extras to the kids."
This dough takes much longer to rise than most doughs with Saf yeast. Let the loaves rise about 1 to 2 hours. The dough should rise above and over the sides of the pan.
Then the dough is risen put in the oven and bake for about 33 minutes.
Remove from pans and cool on a wire rack.
Store in bags for up to 6 days.
Enjoy!
(This bread has a very distinctive smell when it has gone bad. You will know. Trust your gut.)
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