Hamelman's 5 Grain page 129

This bread turned out really well.  I used fresh ground Hard Winter White Wheat, Flax Seeds, an 8 grain cereal mix, Oat Groats, Sunflower seeds, but had to leave out the rye chops which were not available here.  I got a lame for Mothers day from Breadtopia, which is making a huge difference in my slashes.  It just looks so much better!

The crumb came out light, with nice size holes evenly spread throught.  Overall, it looks pretty with all the little seeds showing. 

Everything in it's place, which always helps me not forget things like salt!

Here are all the grains together in the bowl of water.  Just looked pretty!

Mixed all together ready to autolyse for 1/2 an hour.

Kneaded the dough for 4 minutes, and it was one of those days that the bread just came together really well.

This is where I realized I forgot the salt.  I went ahead and kneaded the dough for a couple minutes, then allowed it to rise for another hour.

I shaped the dough and put it into my clay baker.  This is a really awesome tool for making artisan breads.  I put it into the oven while the oven and it are cold, then turn the oven on to 425* and bake for 40 minutes.  Take the lid off and bake 5 minutes if it's not brown enough. 

Aren't all those nuts and seeds pretty looking?  We really enjoyed this loaf, can't decide though if it will be one my make again list.  I think I should have used some rye flour in place of the regular flour.  I didn't use any bread flour, or ap flour though.  It was 100% fresh ground whole wheat.

I am working with a group of baker's which call themselves Mellow Baker's and we are baking from a book called, Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman.  Come check the forum out, it's a pretty laid back group who bakes what they can when they can with no time pressure's on them.  There are a few recipes that are suggested for each month, and we simply bake the ones that we want to.