MULTIGRAIN MIX FOR BREAD RECIPES

Steps:

• Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
• Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
• Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
• Bake in the preheated oven until crust is well-browned, about 45 minutes.

Steps:

• Butter and flour a 9x5-inch loaf pan.
• Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
• Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
• Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
• Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.