French Bread (10-Grain) - cooking recipe

Ingredients

1/2 cup boiling water
1/4 cup bob's red mill 10-grain cereal
1 cup lukewarm water
1 tablespoon olive oil
2 tablespoons honey or 2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 cup whole white-wheat flour
1/4 cup whole wheat flour
3 - 3 1/2 cups bread flour
1 tablespoon vital wheat gluten (optional)
2 1/2 teaspoons instant yeast

Preparation

Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
Place dough on lightly floured surface. Roll each half into a 12\" x 15\" rectangle.
Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
Place loaves on a greased baking sheet or in a french/baguette pan.
Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
With sharp knife, make 3-4 diagonal cuts on top of loaf.
Bake at 375 degrees for 30-35 minutes.
Remove to cooling rack and brush melted butter over tops of loaves.
Cool at least 1 hour before slicing.