Multigrain Loaf

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (57 grams) white whole wheat flour

1/2 cup (50 grams) old-fashioned rolled oats

1/4 cup (35 grams) cornmeal

1/4 cup (28 grams) oat bran or pumpernickel flour

1/4 cup (35 grams) crushed pepitas or sunflower seeds

1/4 cup (53 grams) brown sugar, lightly packed

1 tablespoon (7 grams) wheat gluten

2 1/2 teaspoons instant yeast or active dry yeast

1 1/2 teaspoons salt

1/4 cup (50 grams) buttermilk powder or 1/4 cup (35 grams) nonfat dry milk

3 tablespoons (43 grams) butter, softened

1 to 1 1/4 cups (227 to 283 grams) lukewarm water

Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for several hours, until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 350°F.

Bake the bread for 35 to 40 minutes, or until it is golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

Makes 1 loaf.

From King Arthur Flour website, with minor changes