Whole Wheat Multigrain Bread

Water as hot as you can get it out of the tap. Add sugar or honey and instant oatmeal. Add shortening. I often add 1/4 cup potato flakes here as well if you want softer bread. Add yeast, mix and set aside while yeast begins to grow. Grind wheat and quinoa in wheat grinder or blender. Mix powdered milk and salt into flour. Add to yeast mixture. Continue to add flour until mixture doesn't stick to the sides of mixer or until dough is still slightly sticky. Place dough on oiled or floured surface and knead by hand for one minute. Place in greased bread pans and allow to rise in a slightly warm oven until double. Pre-heat oven to 375 and cook bread for 35-40 minutes. Take loaves out of pans immediately and allow to cool on a dishtowel or rack or slice and eat hot. I often add additional grains. Really whatever I have around including rice, flax, ground black eyed peas, left over mashed potatoes, amaranth, sorghum flour, etc. Really it all tastes good and the bread turns out a little different every time. I like to make traditional loaves but I also like to make loaves in old juice cans to produce a round loaf. Make sure you oil your pans well.