Multigrain Bread Recipe

• 350 gm Bread Flour
• 250 gm Granary Flour
• 125 gm Barley Flour
• ½ cup Cornmeal
• 15 gm Active Dry Yeast
• 1 tsp Baking Soda
• 2 tsp Salt
• 1 tsp Caster Sugar
• 2 tbsp Oats
• 2 tbsp Sesame Seeds
• 500 ml Warm Water
• 2 tbsp Malt Extract
• 1 Egg White (beaten)

• Blend together flours, soda, yeast, salt, sugar, oats and seeds in a large bowl.
• Pour in water and malt extract and mix with an electric mixer, until smooth and elastic dough is formed.
• Shape the dough into a ball and put in a big greased bowl.
• Cover with a wet towel and leave it in a warm place for about 60 minutes, to rise to the doubled size.
• Place the dough on a floured surface and knead well. Divide into 2 oval shapes.
• Put them into 2 buttered loaf pan and cover again to raise it for 40 minutes.
• Brush dough with beaten egg white and bake in a preheated oven at 450 degrees F for 15 minutes.
• Reduce the temperature to 400 degrees F and bake for another 15 minutes.
• Allow cooling and slice to serve.