1 pint Warm water
1 tbsp Salt
1/2 C Molasses
1/2 C Whole flax seed
1/2 C Whole millet seed
1/2 C Sesame seeds, unhulled
1/2 C Rye flour
1/2 C Barley flour
1 C Rolled oats
2 C Coarse whole wheat flour
2 pkg Dry yeast
Bread flour as needed
Mixed millet, flax and sesame seed for coating
Mix water and yeast in the bowl of a heavy duty mixer. Stir in salt and molassed and add next seven grains; mix well. Add additional bread flour to make dough stiff; knead with bread hook for 10 minutes or 20 minutes by hand. Place dough in a clean oiled bowl; turn and cover in warm place until dough has doubled. About 2 hours. Shape into two plump loaves; spray with water and roll in seeds. Place in greased loaf pans uncover to let rise until doubled; about 1 hour or overnight in refrigerator. If in refrigerator overnight let set at room temperature before baking. Preheat oven to 350. About 10 minutes before baking spray with water and put three shallow slashes on top with a large knife. Bake until golden brown; about 45 minutes.