2 cups all-purpose flour
1/2 cup oat bran or rolled oats
1/2 cup whole wheat flour
3/4 cup seed/grain mixture (Millet, quinoa, sesame seed, sunflower seed, flaxseed/meal)
2 teaspoons salt
1 1/3 cup warm buttermilk (about 100°)
2 tbsp melted butter
3 tbsp is honey
2 and 1/2 tsp instant yeast
Mix the honey and yeast into the warm buttermilk and allow to sit for 3 to 5 minutes.
Mix all the dry ingredients together in the bowl of a stand mixture fitted with a dough hook.
Mix in the buttermilk mixture and the melted butter low speed until the dough begins to come together. Then increase the speed to medium and mix until the dough is smooth and satiny (5 to 10 minutes of kneading)
*The dough should pull away from the sides of the bowl but still stick to the bottom. If the dough is too dry, and a teaspoon of warm water at a time to reach the desired consistency. If too wet, add a teaspoon of flour at a time.*
Cover the dough with plastic wrap or a damp kitchen towel and place in a warm warm place. Until it has doubled in size, this could take anywhere from 30 to 90 minutes depending on ambient temperature.
When dough has doubled in size, scrape out onto a lightly floured surface and shape into a loaf.
Place in a greased 9×5 in loaf pan, cover with plastic wrap and set in a warm place again until it has doubled in size (20 to 60 minutes depending on temperature.)
Preheat oven to 350° placing metal baking pan with two cups of warm water on a low rack in the oven as it preheats to generate humidity.
Bake loaf until internal temperature reaches 195° 40 to 50 minutes.
Remove from pan and cool completely on a wire rack before slicing
