Multi-grain bread fresh out of the Sun Oven is always a hit. Results will vary depending on the brand of flour; I use King Arthur. You could even experiment with your own mixture if you’re a braver baker than I.
Sun Oven Multi-Grain Bread
1 2/3 cups water
6 cups multi-grain bread flour
2 teaspoons salt
1 tablespoon sugar
2 tablespoons butter
1 1/2 teaspoons rapid-rise (instant) active dry yeast
Pour the water into the bread machine pan. Sprinkle the flour over the water making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Check the dough after a few minutes of kneading and add a little more water if needed. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.