Multigrain Bread

This my friends is our new favorite homemade bread recipe. It's wholesome and healthy, chock full of the goodness of 7 grain hot cereal, wheat flour, and a touch of sweetness. It's hardy and makes superb toast and sandwiches. And although it's a double raise special with an hour of letting the cereal soften before you really get started, it's not fussy and so far has turned out consistently great results for me. And I'm no yeast bread pro! Definitely worth the effort and perfect for a cold winter's day indoor project.

Multigrain Bread

{Recipe from Our Best Bites. Makes 2 loaves}

1 1/4 cups seven-grain HOT cereal mix (make sure it's marked "hot", I found my in the bulk organic section)

2 1/2 cups boiling water

3 cups all purpose flour

1 1/2 cups whole wheat flour

NOTE: I opted to use all wheat flour, a combo of white wheat and regular whole

1/4 cup honey

4 T butter, melted and cooled a bit

2 1/2 t instant or rapid-rise yeast (I think active dry would work fine, if you find yourself without instant)

Slightly less than a full Tablespoon kosher salt

Optional: 3/4 cup unsalted pumpkin seeds or sunflower seeds

1/2 cup old-fashioned oats

Place cereal in the bowl of stand mixer fitted with paddle and pour boiling water over it. Let stand, stirring occasionally, for about 1 hour. Should resemble thick porridge. Mix flours together in a separate bowl.

Once grain mixture is ready, add honey, butter, and yeast. Mix on low until combined. Add 2 cups of mixed flour and mix for 2 minutes. Remove paddle and attach dough hook. Add remaining flour a 1/2 cup at a time until dough is tacky but not sticky. I found that I used all the flour every time. Cover bowl rightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on med-low for another 5-7 minutes. Add seeds (if using) and knead another 20 seconds. Knead by hand (5 or so turns) into a smooth round ball. Place in lightly greased bowl (i reuse the mixer bowl), cover with plastic wrap and let rise in a warm place for 1 hour.

Grease 2 loaf pans. Transfer dough to lightly sprayed surface. Divide in half (I cut mine). Shape each chunk of dough into a loaf shape. Place in greased bread pan and spray lightly with cooking spray. Gently press a generous amount of rolled oats on top of each loaf. Cover lightly and let raise 40 minutes.

30 minutes before baking, adjust oven rack to middle position and heat oven to 375. Bake until loaves register 200 degrees on a thermometer placed in the middle of one loaf, about 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Removed loaves from pans and continue to cool on wire rack. Slice and serve. Store in bread bags. Baked loaves may be wrapped well and frozen.