This is a nice bread with a lot of texture. It's not an overly sweet bread, but it's good toasted for breakfast or used for sandwiches.
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.
Toasted Grains and Honey Pecan Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 Tbsp. honey
2 Tbsp. butter
2 tsp. salt
1/2 cup toasted rustic grains (see above)
4 cups bread flour
1 1/2 cups chopped pecans, toasted
1 egg beaten with 1 Tbsp. water
Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add honey, butter, salt, rustic grains and half the bread flour. Beat well. Cover, and let stand 15 minutes.
Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in pecans. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.
Lightly grease a 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaf. Place the loaf, seam side down, into cake pan. Cover and let rise until doubled, about 45 minutes to 60 minutes.
Preheat oven to 375ºF. Glaze with egg wash. Bake 35 to 40 minutes, until golden. Remove from cake pan, and cool on wire rack.