12-Grain Whole Wheat Bread

Calories: 183 Proteins: 6 Carbs: 34 Fats: 5 Serves: 24



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