Buckwheat, Oat, Honey Wheat Sandwich Bread - cooking recipe

Ingredients

1 cup whole wheat flour
1/2 cup buckwheat groats
1/2 cup barley flour
1 cup whole oats
4 1/2 cups white flour
3 tablespoons canola oil
3 teaspoons yeast
2 teaspoons salt
1 cup water, warm
1 1/2 cups buttermilk
1/3 cup honey
3 tablespoons melted butter, for the tops after they've cooked

Preparation

Mix warm water, yeast, honey, buttermilk, salt, oil together.
Mix all flours and buckwheat together.
Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
Let the mixer knead the dough for 7 or 8 minutes.
Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
Cover and rise again until the dough is rounded over the tops of the pans.
Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.