John's Multi-Flour Bread
2 cups whole wheat flour
one packet dry active yeast
1 cup vital wheat gluten
3/4 cup soy flour
1/2 cup teff flour
1/2 cup spelt flour
1/2 cup quinoa flour
handful of oats (not the 1-minute variety)
2 1/2 cups warm water
1/2 cup molasses
1 teaspoon sea salt
1 1/2 cups whole wheat flour set aside for kneading
Stir molasses and yeast into water until yeast clumps.
Mix all dry ingredients except extra flour.
Combine dry ingredients with yeast mixture; knead in additional flour until dough is workable (too much will make the bread too dry).
Cover with a moist towel and let the dough rise in the bowl until it doubles in size.
Punch down and shape into two loaves. Place in oiled* pans**. Let rise 45 minutes. Bake at 350 for 20-30 minutes.***
* for an extra treat, put a thicker layer of oil in the pan. It will fry the bottom of the bread.
** Bread pans will give you a more traditional loaf; cookie sheets will give you more of an artisan bread loaf.
*** check frequently. The additional flours cause the bread to bake faster than breads made with just wheat. When it turns a golden color, that's the best time to take it out. Leaving it in too long will dry it out and burn the bottom of the bread.
"Bread machines? We don't need no stinkin' bread machines!"