7 Grain Whole Wheat Bread

I am a bread snob. I am really picky about my bread and I don't like any store bought bread sold in the stores in the Boise area.  Everything has too many nasty ingredients that are too hard to pronounce. I know very well that they are not needed to make bread. And if that wasn't enough I really think they are nasty.  I order my bread from Utah and it is shipped to me monthly.  That works great until we sometimes run out and then we have to go bread less, buy from Great Harvest which I do love but my girls don't and it is more on the expensive side or deal with nasty bread until my next shipment comes. I would eventually like to get to a place where I make all our bread but I have not found the perfect recipe yet.  I have tasted some good bread from friends but most of those recipes require a Bosch because they make something like 8 loaves. I can't afford a Bosch right now so that is going to have to wait.  Anyway, I have found/created a recipe that I really love.  The only problem is the base recipe that I started with only makes one loaf.  Which is good since I don't have a Bosch yet but I am going to try and double it next time and see how that goes in my Kitchen Aid.  Okay enough all ready, I will now get to the recipe. :)
The thing I love about this bread is that it is the perfect balance of moist, dense and crunchy.

7Grain Whole Wheat Bread

• 2 1/2 teaspoons yeast, or 1 packet active dry yeast dissolved in 2 tablespoons warm water
• 1 1/3 cups warm water
• 
  
  1/4 cup  vegetable oil
• 
  
  1/4 cup Agave Nectar (you could sub Honey)
• 
  
   2 1/2- 2 3/4 cups fresh ground Whole Wheat Flour (if you don't have a grinder buy a really good whole wheat flour)
• 
  
  1 cup 7 grain mix ( I got it in the bulk section at Winco)
• 
  
  1/4 cup nonfat dried milk
• 
  
  1/8 cup vital wheat gluten
• 
  
  1 1/4 teaspoons salt

 

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Add the other 1/4 cup of flour if you think it needs it. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1 inch above the edge of the pan (20 min-1 hour). A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Here is a picture of the 7grain mix so you can see what it looks like-

Here is a picture of Agave encase you don't know what it is-