This type of bread is one my wife’s favorites. A hearty loaf with lots of oats, grains and seeds. It’s also part whole wheat, so all in all it has a lot of fiber and is healthier and diet friendlyish.. for bread anyway.
Multigrain Cereal Bread
- 1 1/4 cups Bob’s Red Mill 5 Grain Hot Cereal (or something similar)
- 2 1/2 cups boiling water
- 3 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/4 cup honey
- 4 tbsp melted unsalted butter
- 2 1/2 tsp yeast
- 1 tbsp salt
- 1/2 cup sunflower seeds (or other seed, optional)
- 1/4 cup pumpkin seeds (or other seed, optional)
- “enough” rolled oats or quick oats
- Put the cereal in a bowl and pour the boiling water over it. Let soak for about an hour, stirring occasionally.
- Whisk the flours together in a separate bowl.
- Pour cereal mix, honey, butter and yeast into the bowl of a stand mixer and combine on low.
- Add flour mix 1/2 cup at a time until fully incorporated.
- Add salt and seeds if you are using them (which you should, it really adds to the bread).
- Mix 3-4 minutes until the dough no longer sticks to sides. (add a bit more flour if it is still too sticky)
- Transfer to an oiled and floured bowl and let rise, covered, for about an hour. Dough should double in size.
- Grease 2 9×5 loaf pans.
- Punch down the dough and split in half. Form each half into a loaf shape.
- Spray or brush the tops with oil or water. Roll in the oats to cover top.
- Place each loaf in a pan and let rise again for about 40 minutes. Dough should about double again to fill the loaf pans. Half way through rising preheat your oven to 375F.
- Bake for 40 minutes.
- Let cool in the pan for a few minutes and then transfer to cooling rack. Let cool as long as you can stand!