Multigrain Sandwich Bread

Instructions

1. Prepare the multigrain mix
   In a small bowl, combine the multigrain cereal mix, rolled oats, flaxseeds, and sunflower seeds. Add 1/4 cup of boiling water, stir, and let sit for 15 minutes to soften the grains.
2. Activate the yeast
   In a large mixing bowl, combine warm water (110°F/45°C), honey, and active dry yeast. Stir gently and let stand for 5-10 minutes until foamy.
3. Make the dough
   Add the softened grain mixture, melted butter, bread flour, whole wheat flour, vital wheat gluten (if using), and salt to the yeast mixture. Mix 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, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 hour, 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. Place in a greased 9x5-inch loaf pan. Brush the top with water and sprinkle with additional sunflower seeds if desired.
6. Second rise
   Cover loosely with a damp cloth or plastic wrap and let rise again for 45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
7. Bake the bread
   Preheat the oven to 375°F (190°C). Bake the loaf for 40-45 minutes, or until golden brown and it sounds hollow when tapped on the bottom. If the top browns too quickly, tent with aluminum foil.
8. Cool and store
   Remove from the pan and cool completely on a wire rack before slicing. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze for longer storage.