Multi Grain (and Seed) Bread

If you like bread that has a little crunch from the seeds and cracked grains, this one was delicious!  I made it the same day I bought some lemon curd from Trader Joe's and we couldn't get enough of the combination.

Grind 10 c. wheat grains into flour.  Freeze any leftover flour after making bread.

2 c. hot water
1 c. wheat, cracked in blender

4 c. whole wheat flour
1/2 c. flax seed, cracked in blender
1 c. oats
1 c. sunflower seeds
1/3 c. millet
1/3 c. sesame seeds
1/3 c. amaranth kernels (it's okay if you don't have these)
3 Tab. instant yeast
3 Tab. dough enhancer
1/2 c. gluten
4 c. warm water
1/3 c. canola oil
1/2 c. honey (or maple syrup)

2 Tab. salt

In separate bowl, combine 2 c. hot water and cracked wheat.  Let stand 10 minutes.

In Bosch bowl (equipped with dough hook), combine 4 c. wheat flour, cracked flax, oats, sunflower seeds, amaranth, yeast,  dough enhancer and gluten.  Mix it up.  Whisk together water, oil and honey.  Add this and cracked wheat mixture to Bosch and mix on speed 2 for 15 seconds.  Cover and let sit for 10 minutes.  Add salt and mix on speed 2 while you add more wheat flour until dough pulls away from sides of bowl.  Knead on speed 1 for 5 minutes.  With well oiled hands and counter, form dough into loaves in log shape.  Drop into well oiled bread pans.  I made 8 small and 2 large loaves.  Cover with towel and let rise until doubled (about 30 min.)  While rising, preheat oven to 350*.  When dough has risen, bake bread 20-30 minutes (until medium brown on top).  Remove from pans and cool on rack.