Crusty Ten Grain Braids Makes 2 large loaves
2 cups all purpose, unbleached flour
3 cups whole wheat flour
¼ cup semolina flour
2 pakages yeast
2 cups warm water (115* is ideal, I think)
1/4 cup canola oil
¼ cup molasses
2 Tbsp sugar
1 Tbsp salt
½ cup rolled oats
¼ cup flax seed
¼ cup almonds crushed
¼ cup sunflower seeds
¼ cup of fine barley
1 Tbsp poppy seed
1 Tbsp sesame seed
1 Tbsp quinoa
Spray canola cooking oil
1 egg white
In a large bowl, combine 2 cups flour and yeast, and all other dry ingredients. Add water, oil, salt, sugar and molasses. Beat 30 seconds on low and 3 minutes on high with bread hooks on your hand mixer. Stir in the rest of the flour to form a stiff dough. This is about all your flour you have left
Knead for 8-10 minutes, dusting with flour if it gets sticky. Shape into a ball and place in a lightly greased bowl. Cover with an oil-sprayed piece of plastic wrap and put a damp towel on top of the plastic wrap and let rise for about 60-75 minutes in a warm spot (until doubled).
Let your aggression out and punch it down. Divide it into 6 balls. Cover with the sprayed plastic wrap and damp towel again and let it rest for 10 min.
Roll each ball into a 16 inch rope (or a little longer). On a greased baking sheet, braid the pieces together into two loaves. Tuck and pinch the end pieces under so they don't break open while baking/rising. Make sure to leave space between the loaves so that they can spread out and fully cook.
Cover again and let rise in a warm spot for 30 minutes.
Before you bake them, brush with egg whites and sprinkle with some seeds, I do poppy seed and sesame seeds.
Bake at 375 degrees for 25-30 minutes. They're done when you thump the top lightly with a wooden spoon and it sounds hollow. Don’t over bake or the bread will be hard and dry.