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Multigrain Cereal Bread

Hearty delicious multigrain cereal bread.
Course bread
Cuisine American
Keyword bread
Prep Time 15 minutes
Cook Time 40 minutes
Proofing Time 1 hour 40 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 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

Instructions

  • 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 9x5 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!