A Hearty blend of cracked wheat, oat flakes, rye chops, hulled millet, corn grits, spelt, and flax seed, make this bread not only delicious, but also very nutrituious, but delicioously satisfiying
2 cups multi-fluor
2 1/4 tsp salt
3/4 tsp active-dry yeast
1 1/2 cups water
Mix dry, add water and knead with an additional 3/4 cup of all purpose fluor. Place in a oiled bowl, cover with plastic, and allow to rest until dough doubles in size. Shape as loaf and allow to rest in an oiled loaf pan.
Preheat oven to 220ºC. When dough crests the pan, brush top with water, score, and top with coarse salt. Reduce oven to 175ºC and bake for about 1 hour and 15 minutes. Loaf should make hollow sound when thumped. Allow to cool before eating.