Multigrain Yeast Bread

This bread is so easy to put together using my kitchenaid mixer and dough hook. It produces a crusty loaf that is wonderful toasted and served with homemade jam. Also makes a hearty sandwich bread. Recipe is courtesy of williams-sonoma essentials of heathful cooking.

Steps

In a small saucepan over low heat , combine the milk and molasses.

Heat to 105 degrees fahrenheit.

Remove from heat and sprinkle yeast on top.

Allow to stand until foamy , about 10 minutes.

Fit the mixer with the paddle and stir together the 2 cups all-purpose flour , whole-wheat flour , 1 / 2 cup rolled oats and 1 1 / 2 teaspoons salt.

Whisk the egg yolk into the yeast mixture and add to the bowl.

Beat on medium speed until a sticky dough forms.

Continue to beat , adding small amount of all-purpose flour until the dough comes together into a smooth ball.

Fit the mixer with the dough hook and knead on medium speed until smooth and elastic , 6 to 8 minutes.

Add additional all-purpose flour as needed to reduce stickiness.

Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.

Cover the bowl with towel and allow to rise in a warm place until doubled , about 1 hour.

Lightly oil a 9 x 5 inch loaf pan.

Punch the dough down and let rest for 10 mi.

Ingredients

nonfat milk, dark molasses, active dry yeast, all-purpose flour, whole wheat flour, rolled oats, kosher salt, egg, roasted sunflower seeds