Rustic Grains Bread

I made my own rustic grains mix to make this bread. Rather than making it into loaves, I made buns for sandwiches on our upcoming vacation.

Rustic Grains Mixture
1 cup rolled wheat flakes
1 cup rolled rye flakes
3/4 cup unroasted sunflower seeds
1/4 cup sesame seeds
3 Tbsp. whole millet
2 Tbsp. poppy seeds
1 Tbsp. whole flax seeds

Combine all the ingredients and store in an airtight container. To toast, preheat the oven to 350ºF. Spread the mix in an ungreased, shallow baking pan. Bake 10 minutes until toasted, stirring once.


Rustic Grains Bread
1 1/3 cups water
2 tsp. yeast
1 1/2 tsp. salt
2 Tbsp. canola oil
2 Tbsp. sugar
1/4 cup cornmeal
2/3 cup Rustic Grains Mixture
1 cup whole wheat flour
2 cups bread flour
1 egg
1 to 2 Tbsp. Rustic Grains Mixture

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, salt, oil, sugar, cornmeal, Rustic Grains Mixture and whole wheat flour. Let stand 5 minutes. Add half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 14 buns. Shape into round buns and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Glaze loaves with egg and sprinkle with remaining Rustic Grains Mixture just prior to baking. Bake 15 to 20 minutes until loaves are golden. Cool on wire rack.