Cursor's Bread Recipe

Taken from discussfitness.com forum

YIELDS: 2 (7x3) loaf pans & 9 rolls

COMMENT: Had a hard time cutting, crumbly. Crusty outside. Tastes good, texture was crumbly but soft. I may have not kneaded it well.

CHANGES:
Made error in the amount of whole wheat bread. I thought it was 7 1/2 to 8 c of ww, it should've been 4 1/2-5 c ww flour only!!!
For the Multi grain mix, i use 1/3 c of the follwing (to make 1 c mix): Wheat germ, Wheat Bran, Chopped toasted slivered almonds , use only 2 c water. Didnt consume all 8 c (maybe used 7 1/4 c )

EQUIPMENT:
Mid rack: 2 loaf pans
Lowest rack: Large dark nonstick (9 rolls)

PROCEDURE:
1. Combine 1 1/2 c: wheat wheat , oats, gluten flour, honey,oil
2. Pour in only 2 c water
3. Mix using spatula, Add the rest of the ingredients (excpet the remaining 3-3 1/2 c WW)
4. Use KA mixer to knead while adding 1/2 c @ a time of flour (didn't use all) about 7min at Low speed
5. Didnt' use the mixer to knead well, knead in the remainig whole wheat flour on floured table - didnt knead well, easy to knead when put flour but after flour was absorbed it bacame sticky again.
6. Easy to shape, roll
7. For the loaf = 1lb of dough
8. For the rolls = 8 (75g of dough), 1 (less than 50g)
9. Proof for 50min:
10. Bake 350º 30min for bread, 22min for rolls (rotating halfway through baking)











RECIPE:
2 1/2 c water (110º)
4 1/2 - 5 c whole wheat flour,div
3 c oats
1/3 c gluten flour
1/3 c oil
1/3 c honey
1 1/2 T instant yeast
1 T salt
1 c mix: equal parts of GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed

1. Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey
2. Pour water, mix well
3. Add yeast, salt, mix, 1 1/2 c oats
4. Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl
5. Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min
6. Bake 350º 30min