Honey Glazed Whole Grain Bread with Seeds

MMMMmmmm....
There's really nothing as satisfying as the sight and scent of home baked bread!
I always enjoy mixing up the ingredients in the breads I bake, often the same base recipe, featuring different grains, seeds, berries and other enrichers.
This one has Millet berries, Quinoa, Sesame and Flax seed, Oats, Honey, WW and White flour, oil, yeast, water, sugar and salt.
Haven't tried it yet, but if the pictures any indication.... or worst case.... it made a good picture!


Since then: More than a good picture. Amazing recipe, very versatile. In fact, this one's been adapted from an old bun recipe I got from my mom. We called it "Sinner Buns" growing up b/c it was all white flour.... rabbit trail.... I'll give the basic recipe, and thenn add my modifications. Here goes:

BUNS

In a small bowl:

1/2 c. warm water
1 T. yeast
1 t. sugar, or honey, or molasses

Mix and let proof 10 minutes.

In a large bowl, mix:
2 1/2 c. warm water
1/3 c. margarine, butter or oil
1 1/2 T salt
1/4 c. sugar, or honey
1/2 T vinegar
1/2 c. milk

Add yeast mixture, and flour, approx. 8 cups. Now here's where ya gotta know kinda rely on yourself to know when enough's enough. Add about 6 cups right off the bat, then slowly add in more as needed to make a stiff dough that holds a ball shape. It will be sticky when you start kneading it, sprinkle just a bit more flour on the dough and kneading surface as needed just to keep it from sticking to your hands. Knead well, take your time, pace yourself! You're not pounding the daylights out of it, just a firm, strong rhythm of push-push-fold, push-push-fold. (I like to use the heel of my hand rather than a fist.) When the dough can be poked and the dent bounces back you are ready to let rise. If you give up before you get to that stage, you'll still enjoy the results, but the extra effort is really worth it. Persevere! All right, you're there, rub more oil (2 T.) of oil over the ball. Place in a large bowl and cover, let rise till double in size, about an hour. Punch down and shape into buns or bread. Let rise, covered again, until double again. Bake buns @ 400 for 15ish minutes, bread @ 350, 25-35 minutes. Voila! Be proud!
Ok, I used the italic choices in the recipe above. I used WW (whole wheat) flour for 1/3 of the total flour mixture, the rest white, unbleached all purpose flour. I added some extra's too. They're listed above, I don't have exact amounts, just threw some of each in. Have fun!