1. Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm. 2. Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan. 3. Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast. 4. Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky. 5. When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half. 6. Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle. 7. Roll dough tightly, from longest side pressing seams and tapering ends and tucking under. 8. Place loaves on a greased baking sheet or in a french/baguette pan. 9. Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk. 10. With sharp knife, make 3-4 diagonal cuts on top of loaf. 11. Bake at 375 degrees for 30-35 minutes. 12. Remove to cooling rack and brush melted butter over tops of loaves. 13. Cool at least 1 hour before slicing. ---------------------------------------------------------------------------
Nutrition
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