Five Grain Bread

FOR THE SPONGE
2 3/4 c Warm water
2 tb Honey
2 tb Molasses
2 c All-purpose flour
1 c Whole wheat flour

TO FINISH THE BREAD
1/2 c Rye flour
1/2 c Wheat berries, cooked
1/2 c Cooked barley
1/2 c Rolled oats
4 ts Salt
1 c Whole wheat flour
2 c White flour, as needed
1 Vegetable oil spray

Note: Rustic and rich is this five-grain bread, which is loaded with
nutrients and fiber. Feel free to substitute any cooked grains or beans for
the ones called for. We use a sponge (intermediary rising of part of the
dough) to give the bread extra lift and flavor.

1. Combine the yeast, the honey, and the 1/4 cup warm water in a small bowl
and stir to mix. Let stand for 6 to 8 minutes: it should foam like a head
of beer.

2. Prepare the sponge. Transfer the yeast mixture to a large mixing bowl.
Stir in the 2 3/4 cups warm water, 2 tablespoons honey, 2 tablespoons
molasses, 2 cups white flour, and 1 cup whole wheat flour. Let this mixture
sit for 1 to 2 hours, or until it bubbles and starts to rise.

3. To finish the bread, stir the rye flour, wheat berries, barley, oats,
salt, and remaining whole wheat flour and white flour into the sponge,
adding white flour until the dough becomes too stiff to stir: It should be
dry enough to come away from the sides of the bowl, but soft enough to
knead. Turn the dough out onto a lightly floured work surface. Wash the
bowl and lightly oil it with the spray oil.

4. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the
dough is too sticky to knead, work in a little more flour. Note: The dough
can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or
a large food processor fitted with a plastic dough blade.

5. Return the dough to the oiled bowl and cover with plastic wrap and a
dish towel. Place it in a warm, draft free spot and let rise for 1 1/2 to 2
hours, or until doubled in bulk. (The dough can be allowed to rise at lower
temperatures, even in the refrigerator, but the rising time will be
longer.)

6. Punch down the dough. To make one large round loaf, oil a large
(12-inch), shallow, round-bottomed bowl. Place the dough in it. To make 2
rectangular loaves, cut the dough in half. pat each half into an
8-inch-long oval. Plump the ovals in the center and drop them into 2 oiled
9-inch non stick loaf pans, seam side down. Cover the loaves with dish
towels and let the dough rise again until doubled in bulk.

7. Preheat the oven to 375 degrees F. If making rectangular loaves, turn
them onto the loaf, invert the dough onto an oiled nonstick baking sheet.
If making rectangular loaves, leave them in the pans. Lightly sprinkle the
tops of the loaves with flour. Using a razor blade, make a series of
decorative slashes, 1/4 to 1/2 inch deep.

8. Bake the loaves for 40 to 50 minutes, or until firm and nicely browned.
(Rectangular loaves may need a little less baking time.) The standard test
for doneness is to tap the bottom of the loaf: If it sounds hollow, the
bread is cooked. You can also test for doneness with an instant-read
thermometer: The internal temperature should be about 190 degrees F.

9. Transfer the bread to a cake rack to cool. If making rectangular loaves,
turn them onto the cake rack. Let the bread(s) cool slightly or completely.
(Bread piping hot out of the oven is very hard to slice.) Cut into slices
for serving.

Makes two 9-inch loaves (24 slices)