3 Cups hot tap water
1 Cup 9-grain cracked cereal (uncooked)
1/4 Cup millet
1 Tbsp additional millet
2 Tbsp sunflower seeds
2 Tbsp ground flax seed
1 Cup high-gluten flour
1/4 Cup BBF* Organic Agave
1 Tbsp sea salt
1 1/2 Tbsp instant yeast
1 1/2 Tbsp dough enhancer
1/3 Cup BBF* Naturally Refined Organic Coconut Oil
7 Cups whole wheat bread flour
1. Preheat oven to 350 F. Measure first six ingredients in any large mixing bowl. Let sit for 5 minutes.
2. Add 4 1/2 cups of wheat flour, BBF* Organic Agave, BBF* Naturally Refined Coconut Oil, salt and mix to a paste. Add yeast. Mix on level one of your mixer, and add 1 cup of flour at a time until mixture cleans sides of the bowl. Total flour should equal approximately 7 cups, but exact amount may vary due to temperature and climate.
3. Knead for 7 minutes. Add dough enhancer and knead until mixed through. Form into 3 large loaves and put into greased bread pans. Cover loaves and let rise until about 2 inches above pan (approximately 30 minutes).
4. Bake for 30 minutes at 350 F.
Tips and Notes:
We highly recommend using agave in all your favorite bread recipes. If your recipe calls for 2/3 cup of honey, we recommend substituting 1/2 cup agave.
BBF* = BetterBody Foods
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