Multigrain Bread

Instructions

1. Prepare the yeast
   In a large bowl, dissolve the honey in warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and activated.
2. Mix the dry ingredients
   In a separate bowl, combine the bread flour, whole wheat flour, mixed grains, and salt. Stir well to ensure even distribution of all ingredients.
3. Form the dough
   Add the olive oil to the yeast mixture, then gradually stir in the dry ingredients until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1.5-2 hours, or until doubled in size.
5. Shape the loaf
   Punch down the dough to release air bubbles. On a lightly floured surface, shape the dough into a loaf. For a sandwich-style loaf, use a 9x5 inch loaf pan. For a rustic loaf, shape into a round or oval and place on a parchment-lined baking sheet.
6. Second rise
   Brush the top of the loaf with water and sprinkle with the rolled oats and mixed seeds. Cover loosely and let rise for another 45-60 minutes, until nearly doubled in size. Preheat the oven to 375°F (190°C) during the last 20 minutes of rising.
7. Bake the bread
   If making a rustic loaf, score the top with a sharp knife. Bake for 35-45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C).
8. Cool and serve
   Remove the bread from the oven and let cool on a wire rack for at least 1 hour before slicing to allow the crumb to set. Store in an airtight container for up to 3 days or freeze for longer storage.