Easy Multigrain Bread Recipe

For the Grain Mixture In a microwave-safe bowl, combine quinoa, bulgur, amaranth, pearl barley and flax seeds.

Add water (the grains should be wet but not covered with water).

Cover loosely with plastic wrap and microwave for 1-2 minutes. Watch the bowl as the grains may bubble over the edge.

Carefully remove bowl and plastic wrap (it's hot!). Water should be mostly absorbed and grains softened slightly. Set aside.

For the Bread Heat oven to 400F.

Line two loaf pans with parchment paper and set aside.

In stand mixer bowl, dissolve sugar in water and sprinkle yeast over top. Let sit for 10 minutes (until foamy).

Add flour, salt, oil and honey, then add grain mixture.

Using dough hook, knead on low speed for 7 minutes. Bread should be soft, not very sticky and fairly heavy. Add more flour or water as needed.

Oil a large bowl and place dough in it, turning to cover evenly with oil. Cover with plastic wrap and a towel and place in an oven with the light on to rise (approx.

minutes).

After dough has risen, divide into two and shape roughly into loaves.

Brush tops with egg wash and place in lined loaf pans.

Bake at 400F for 10 minutes, then lower temperature to 350F and bake for 30 minutes, or until the bread sounds hollow when tapped and tops are a deep golden hue.

Remove from pans and paper and cool on a wire rack.