12 Grain Bread (a.k.a. Chenae's Bread)

I've fallen in "like" with a couple of different homemade bread recipes, but I really, really LOVE this one that my sister makes. It is so soft, light, and full of good, healthy grains. I also like that it doesn't dry out after a couple days like some of the other recipes I've tried. I went to her house last week to have a bread-making lesson and it was really quite simple. Her recipe makes 4 loaves plus about 2 dozen rolls in her Bosch mixer. I have a KitchenAid stand mixer, so I will cut my recipe in half. Her original measurements are included at the bottom, but I first listed the recipe cut in half -- which explains why some of the measurements are a little weird:

12 Grain Homemade Bread

3 c. hot tap water
1 c. 9 grain cracked cereal, uncooked (can also use steel cut oats)
2 Tbsp. + 2 tsp. millet
2 Tbsp. + 2 tsp. flax seed
1/2 c. sunflower seeds
1/4 c. vital wheat gluten
1/3 c. honey
1/3 c. oil
1 Tbsp. salt
1 Tbsp. + 1-1/2 tsp. yeast
1 Tbsp. + 1-1/2 tsp. dough enhancer
5-7 c. whole wheat flour (freshly ground is ideal, but not necessary)

Measure hot water, cereal, millet, flax seed, sunflower seeds and wheat gluten into mixer bowl. Mix gently to fold. Add yeast and enough flour to make a pancake consistency. Let sit until mixture has risen a couple inches from the top of the bowl; 15-20 minutes. Add honey, oil and salt and mix. Add whole wheat flour once up at a time. Begin mixing and add dough enhancer. Knead for 7 minutes. Spray loaf pans and/or muffin tins then form into loaves and/or rolls. Cover with a clean towel and let rise for about 30 minutes. Bake in a preheated oven at 350 degrees for about 30 minutes for loaves and 15 minutes for rolls.

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Original measurements for a Bosch Mixer
(makes 4 loaves and about 2 dozen rolls)
6 c. hot tap water
2 c. 9 grain cracked cereal, uncooked
1/3 c. millet
1/3 c. flax seed
1 c. sunflower seeds
1/2 c. vital wheat gluten
2/3 c. honey
2/3 c. oil
2 T. salt
3 T. yeast
3 T. dough enhancer
10-15 cups whole wheat flour
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