bread

ingredients:

distilled water
cereal grains mix
seed mix
bread mix
nongrain mix
chopped nuts
raisins
pitted prunes
caraway seeds
cumin seeds
dill seeds
fennel seeds
nigella seeds
cocoa powder
homemade curry powder
nonfat dry milk powder
gluten
ground fenugreek
lemon juice
egg
dry yeast
non-aluminum baking powder
blackstrap molasses
baking soda
vitamin c powder
sugar
ground ginger

equipment:

1 2 qt pyrex bowl with cover
1 2 c pyrex measuring cup
1 workpad: Non-Stick Silicone Countertop Work
        Station with Non-Slip Grip, 16.5-Inch by 24.5-Inch
1 Perforated Baking Sheet, Half Sheet Size
1 perforated silicone baking mat
       	( Silpat for Bread ), 11.6 x 16.5-inches
1 rolling pin
  measuring spoons & cups
  spatulas
  cuisinart food processor
  kitchenaid stand mixer
  stick blender
  microwave oven
  oven

soak:

put into pyrex bowl:
1/2 c chopped nuts
1 c "cereal grains mix"
1 c "seed mix"

put into measuring cup:
1/4 tsp vitamin c powder
1/4 c lemon juice
3/4 c distilled water

add to mix;
add
2 c distilled water

cover and let soak 2 days;

combine and set aside:
1/2 c raisins
1/2 c pitted prunes, sliced into raisin-size pieces

to soaking bowl
add
1 Tbsp caraway seeds
1 Tbsp cumin seeds
1 Tbsp dill seeds
1 Tbsp fennel seeds
1 Tbsp nigella seeds
1/4 c ground fenugreek;
stir well;
microwave, uncovered, high 8 min;

prove yeast:

mix in measuring cup:
1/4 tsp vitamin c powder
1/4 tsp sugar
1/4 tsp ground ginger
1/8 c dry yeast

add to
1/4 c distilled water in 2 c pyrex measuring cup, heated to 105F;
add
~ 1/2 tsp blackstrap molasses

blend with stick blender in pyrex cup;
set aside for yeast to activate;

dry mix:

blend in cuisinart:
1 c "bread mix"
1 c "nongrain mix"
1/4 c cocoa powder
1/4 c "homemade curry powder"
1/4 c nonfat dry milk powder
1/8 c gluten
1 Tbsp non-aluminum baking powder
1/4 tsp baking soda

dough:

stir down yeast mix and pour & scrape into cuisinart bowl;
add to yeast cup:
1/4 c lemon juice

using spatula, scrape yeast residue into juice;
add
1 egg
then pour & scrape into cuisinart bowl;
add 1/2 soak to cuisinart;
blend;

mix:

transfer 1/2 cuisinart bowl contents to kitchenaid mixer bowl;
add raisin-prune mix;
add rest of soak and cuisinart bowl contents;
using dough hook, mix on speed 3, scraping dough from side into hook;
increase mixer speed to 4, and continue to scrape from side into hook
( the dough will not form a ball );
add 1 c "bread mix";
continue mixing until uniform;
dump and scrape the contents of the mixer bowl onto the workpad;
knead manually for a few minutes;
form dough into 2 loaves;
place loaves onto perforated silicone baking mat on perforated baking sheet;

rise:

cover loaves with cloth;
transfer the sheet to a 105F oven, and let rise for 2 hr;
remove cloth from loaves;

bake:

bake 350F 1 hr;
remove from oven;
when cool enough to cut, slice into 10 mm slices;
arrange pairs of slices stacked, as in a sandwich,
on perforated silicone baking mat on perforated baking sheet;
bake 200F 2 hr;

when cool, put slices into container;
store in refrigerator