The original recipe was from a Taste of Home cookbook, but I altered it to make it suit my needs.
I use a six grain cereal blend of red wheat, white wheat, rye, oats, barley, and sunflower seeds. I add 1/4 cup of brown flax seeds to the 1/2 cup of grain cereal used in the recipe. Any fat of your choice can be used and I think coconut oil would be wonderful in this.
"7 Grain Bread" (yields 2 loaves -- 16 slices each with 1 slice counting as 1 1/2 starches on a diabetic diet)
Mix 1/2 cup of six grain cereal with 2 1/2 cups of water. Microwave for 4 minutes. This will be soupy. When finished, stir in:
1/4 cup of flax seed
1/3 cup of molasses
1/4 cup butter, cubed
Let cool until between 120F and 130F.
While liquid is cooling mix in a large bowl:
4 cups of whole wheat flour
1 cup of bread flour
1/4 cup of brown sugar stevia blend
2 1/2 tsps. of salt
5 tsps. of quick rise yeast
When liquid is cool enough, mix it into the dry. Stir in 2 eggs. Beat until smooth. Add up to 2 1/2 cups of whole wheat flour a bit at a time until you have a firm dough. (Dough will be slightly sticky.)
Knead until smooth and elastic. About 6 to 8 minutes.
Grease 2 9x5 inch bread pans. Divide dough in half and shape into two loaves. Cover and let double in size. (About 45 minutes.)
Bake at 350F for 35 to 40 minutes. Cool in pan for 10 minutes and then remove to wire rack to finishing cooling.