Recipe: Multi-grain bread

I've finally found a multi-grain bread recipe that works consistently. (The original recipe is here.) I think it's as good as the kind from Panera and costs much less. It's not a dense, chewy bread (i.e. the kind I would much rather have for toast, with soups, etc.) It makes nice, light loaves that are good for sandwiches and are easy to substitute for less healthy bread, since everyone in the family likes it, too.

Multigrain Bread

3 cups warm water
1 tablespoon yeast
1 1/2 teaspoon salt
1/2 cup sugar
1 egg
3-5 cups white whole wheat flour
2 cups assorted whole grain flours (i.e. millet, kamut, oat flour, rolled oats, wheat germ, corn, etc)
5 tablespoons vital wheat gluten

Mix yeast with water, salt and sugar and let bloom. After the yeast is bubbly, break the yolk on the egg and add it. Then add 3 cups white whole wheat flour. (I use King Arthur brand, but have had good luck with Montana Wheat Prairie Gold). Then add whatever grains you have on hand, pouring them into one-cup measures so that you have approximately two cups of grains. Add wheat gluten. Begin mixing, adding more flour, until dough sticks together well. Knead until dough bounces back when you poke it with your finger. Cover and allow to rise until double, then punch down. Form into two loaves (can be braided), or rolls, or breadsticks or whatever. Cover and allow to rise until doubled again. Then bake at 350 for about 40 minutes or until crust is lovely and brown and bread sounds hollow when tapped. Turn out of pan and cool as long as you can stand it.

Some notes:

• I make this in my Kitchen Aid mixer. It takes about 5 minutes of mixing. I have no idea how long one would have to knead it.
• Depending on the humidity, I sometimes have to add a lot more flour than I expect.
• If you want a nice, soft crust on the bread, use a butter wrapper on the top after you take it out of the pan.
• This has no preservatives, so be sure to freeze or refrigerate if you are not planning to use it in a day or two.