How to Make Whole Grain Sandwich Bread

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Ingredients
* 1/4 cup lukewarm water
* 1 tablespoon active dry yeast
* 1 tablespoon liquid honey
* 2 cups lukewarm milk
* 2 tablespoons vegetable oil
* 1 egg
* 2 teaspoons salt
* 4 cups whole wheat flour
* 2 cups all purpose flour
* 1 cup multigrain mix (like Red River Cereal or other multigrain cereal mix containing cracked wheat, rye, and flax seeds)
For the egg wash (optional):
* 2 tablespoons water
Instructions
Making the Dough:
* Add the water to a liquid measuring cup and add the yeast and honey. Stir to combine and set aside for a few minutes.
* To the bowl of your stand mixer fitted with the dough hook, or to a large mixing bowl (if you plan to make the bread by hand), add the milk, oil, egg and salt and whisk together until combined.
* Add the yeast mixture to the milk mixture and add the flours and multigrain mix on top (you can soak the multigrain mix for a few minutes in hot water first, if you want, but be sure to drain it well before adding. This step is not necessary).
* Stir everything together well until a dough forms. Turn the dough out onto a floured work surface if making by hand, or knead the dough in your stand mixer with the dough hook attachment until the dough is smooth and elastic.
* If making by hand, flour your hands and begin the kneading process. When kneading bread dough, always start by putting your hand under the edge of the dough farthest away from you and pulling it up and toward you. Then, push it down and away from you, and into the rest of the dough. Keep repeating this motion while turning the dough 90 degrees clockwise every few kneads. It's also important to scoop up the doughy and floury bits on the counter and knead them into the dough as well. The goal is to end up with a smooth and elastic ball of dough.
* Add as little extra flour as possible when kneading, but continue kneading for about 5-10 minutes until the dough is very smooth and elastic. Under-kneading is a very common problem when making bread by hand and it results in loaves that are rock hard on the outside, too dense on the inside, and don't get enough height in the oven. It's almost impossible to over-knead bread when you're kneading by hand because it's such hard work. So if you think you've kneaded long enough, keep kneading for at least another few minutes.
* Return the dough to its bowl, cover it with plastic wrap and let it rest in a warm, draft-free place until it doubles in size (about 1 hour and 20 minutes should do).
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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