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1
Combine the bulgur, polenta, millet, and quinoa in a large bowl.
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2
Add the boiling water and stir.
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3
Let stand, stirring often, for about 20 minutes.
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4
Add the milk and honey to the cooled grain mixture, along with the cold water, the oil, and salt.
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5
Stir in the bread flour, oats, rye flakes, and yeast.
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6
Stir in enough of the whole wheat flour to make a heavy and sticky dough that is difficult to stir.
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7
Dust the work surface with whole wheat flour and turn out the dough.
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8
Knead for 5 minutes, adding more flour as necessary (whole grain dough will remain a little sticky).
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9
Add the cooked rice, if using, and knead 5 minutes more or until the dough is supple and tacky.
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10
Coat the inside of a bowl with oil.
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11
Shape the dough into a ball, place in the bowl, and turn to coat with oil.
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12
Cover the bowl with plastic wrap.
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13
Let stand in a warm place about 1 hour, or until the dough doubles in volume.
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14
Lightly oil two 9 x 5in (23 x13cm) loaf pans.
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15
Knead the dough on the floured work surface for 1 minute.
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16
Cut the dough into 2 pieces and form each into a ball.
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17
Working with one ball at a time, use a floured rolling pin to roll the dough into a 9in x10in (23cm x 26cm) rectangle.
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18
Starting at a short side, roll up the dough, and pinch the long seam to seal.
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19
Place, seam side down, in the pan, and press to fill the pan with dough.
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20
Cover with a clean kitchen towel.
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21
Let rise in a warm place about 30 minutes, or until the dough reaches the tops of the pans.
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22
Preheat the oven to 425F (220C).
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23
Gently brush the tops of the loaves with oil.
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24
Bake for 10 minutes.
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25
Reduce the heat to 375F (190C) and continue baking for 25 to 30 minutes or until the unmolded loaves sound hollow when tapped on the bottom.
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26
Cool briefly, then remove the loaves from the pans and cool completely on wire racks.
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27
Variation:
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28
Seven Grain Rolls: Cut the risen dough into rolls and follow the rest of step Bake for 20 minutes or until they sound hollow when tapped on the base.
