Multigrain Rye Bread

Ingredients:
250gms Laucke Barossa Sourdough Rye Bread Flour
250gms Laucke Multigrain Soy and Linseed Bread Flour
2 tspn Wallaby Bread Improver
2 tspn Dried Yeast
1 tspn Salt (use sea or river salt in preference to table salt)
2 tspn Oil (I prefer Grapeseed or Extra Virgin Olive Oil)
320ml Water

Place all ingredients into breadmaker, select Multigrain Function (or similar dependant on machine), this allows the grains to sit in the water for a longer period to ensure they are softened.   Select appropriate settings, such as large loaf and light crusts (refer to manufacturers instructions). 

Tip: If you like your loaves crusty, then remove from bread maker as soon as it is finished, and place onto cooling rack, if you prefer them softer, leave in bread machine to cool as the condensation that forms in the tin, will give you softer crusts. 

Note: All machines vary on timing, my machine takes 4 hours 20 mins for this recipe.... so allow yourself some time (you can bake bread in shorter times such as 2 hours 45 minutes, but it's not great for grain bread as the grains do need to soak - you don't want to break a tooth!).  You can omit salt and oil if you prefer, but it does make for a better texture and taste.  It is not necessary to use the Laucke Brand, but I do find it excellent, you can buy these mixtures in the major supermarkets.  By the way, these loaves costs about $2 each - excellent value for healthy, preservative free bread..