Name: How to bake low-glycemic multi-grain bread
Ingredients: 1/2oz Water; 1/2Tbsp Agave nectar; 2/5c Bob's red mill 6 grain organic cereal; 1/2c Organic white bread flour; 1/2c Organic whole wheat flour; 1/4c Organic light rye flour; 1/3tsp Salt; 2.0Tbsp Buttermilk blend or non-fat dry milk; 2.0Tbsp Vital wheat gluten; 1/4tsp Active dry yeast; 1.0 Bread Machine; 1.0 Oven pizza stone; 1.0 Adj. round Spring form; 1.0 Sheet parchment paper; 1.0 Spray can cooking oil

STEPS
INGREDIENTS
Add water, agave sweetener, butter first to bread machine
Follow liquids with 6 grain organic cereal, bread flour, whole wheat flour & rye flour.   Set custom setting to 25 min pre- heat, 30 min knead, & 1hr 30 min rise.
Kneaded dough after first rise
Adjust spring form mold to 8 1/2" diameter. Spray with cooking oil and place on parchment sheet.
Punch down dough and shape into round and slash hatch pattern into dough.
Brush dough with egg wash (egg white + 1 tbls water). Place on pizza board and rest in draft free area for 2nd rise.
Remove spring form before baking. Pre-heat oven to 360 degrees F.
Slide dough with parchment off board onto pizza stone.
Bake at 360F for 50 minutes.
Cool on wire rack 1 hour, enjoy.
1/2oz Water
1/2Tbsp Agave nectar
2/5c Bob's red mill 6 grain organic cereal
1/2c Organic white bread flour
1/2c Organic whole wheat flour
1/4c Organic light rye flour
1/3tsp Salt
2.0Tbsp Buttermilk blend or non-fat dry milk
2.0Tbsp Vital wheat gluten
1/4tsp Active dry yeast
1.0 Bread Machine 
1.0 Oven pizza stone
1.0 Adj. round Spring form
1.0 Sheet parchment paper
1.0 Spray can cooking oil

How to bake low-glycemic multi-grain bread

Bake Low-Glycemic Multi-Grain Bread