Granary Bread

In a bowl, combine bulgur and millet. Add 1 cup boiling water. Let stand for 5 minutes; drain well.

In a large bowl, stir together 1 cup of the bread flour, the gluten flour (if using), and yeast; set aside.

In a saucepan, heat and stir 1-1/4 cups water, molasses, butter, and salt until warm (120 degrees F to 130 degrees F) and butter is almost melted.

Add to flour mixture. Beat with an electric mixer on low for 30 seconds, scraping sides. Beat on high for 3 minutes. Stir in bulgur mixture, whole wheat flour, oats, wheat germ, and as much remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).

Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat an 8x4x2-inch loaf pan with cooking spray; line bottom with parchment paper, if desired. set aside.

Shape dough into a loaf; place loaf in prepared pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375 degrees F.

Bake for 35 to 40 minutes or until bread sounds hollow. Cover bread loosely with foil for the last 10 minutes to avoid overbrowning. Remove from pan. Cool on a wire rack. Remove parchment paper, if using.