Great Grainery Bread - Robin Hood - cooking recipe

Ingredients
    1 teaspoon sugar
    1/2 cup warm water
    2 1/4 teaspoons active dry yeast (1 envelope)
    1 cup water
    3/4 cup milk
    2 tablespoons brown sugar
    2 tablespoons butter
    2 cups multi-grain flour
    1/3 cup oats
    1/3 cup wheat bran
    1/4 cup sesame seeds
    1/4 cup salted sunflower seeds
    1 1/2 teaspoons salt
    3 1/4 cups multi-grain flour, plus more for kneading
Preparation
    Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
    Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
    Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
    Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
    Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
    Let rise in a warm place (75\u00b0- 85\u00b0F/ 24\u00b0- 29\u00b0C) until doubled in size (45 - 60 minutes).
    Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
    Shape one portion into a loaf. Place seam side down in a greased 8 1/2\" x 4 1/2\" loaf pan. Shape the other portion into 16 balls. Place in a greased 9\" (23 cm) square pan. Cover both with a tea towel.
    Let rise in warm place until doubled (35 - 45 minutes).
    Bake the loaf at 400\u00b0F for 25 - 30 minutes. Rolls at 375\u00b0F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

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