Multigrain Bread

My sis in law gave me a recipe that has Bob’s Red Mill 10 grain cereal in it, which intrigued me. I have not made that recipe yet, (only because it is for a bread machine) so I went in search of a bread recipe that uses the 10 grain cereal and makes 2 loaves. Here is the recipe I found and adjusted to my own style and taste. It makes 2 nice loaves, one to eat, one to freeze or share. It makes a delicious loaf and I will make this one again! I hope you try it!

• 1 1/4 cups Bob’s Red Mill 10 grain cereal
• 2 1/2 cups boiling water

Put the cereal and the boiling water in a bowl and let stand, stirring every so often till the temp comes down to 100 degrees.

When cooled to 100* , continue the recipe

• 4 Tablespoons honey
• 1 Tablespoon yeast
• 4 Tablespoons melted butter
• 3 cups flour
• 1 1/2 cups whole wheat flour
• 1 Tablespoon salt
• 3/4 cup seeds ( pumpkin seeds, chia seeds, poppy seeds etc.)
• 1/2 cup oats
• 1/2 cup walnuts or pecans (optional, but delicious)

Place your cereal and boiling water together, set aside and stir now and then till it reaches 100 degrees.

Now transfer to your mixer bowl.

Now add melted butter, yeast and honey, then stir to combine.

Now add the flours and salt to the mixture and stir with the mixer dough hook till it forms a ball, now cover with plastic and let it rest for 20 minutes.

Now add the seeds, oats and nuts. Mix till they are well incorporated and reform a ball.

Now place in a large oiled bowl, cover with plastic wrap and let rise for 45-60 minutes till doubled. (I turn my oven on and sit the dough on the stove top, it works perfectly)

When doubled, turn out onto a sprayed surface. Now par out the dough to about 20 inches long and 12 inches wide. Now roll up the dough and cut the dough into 2 loaves.

Now sprinkle the counter with a mixture of the seeds and oats, then roll each loaf in the mixture.

Now spray 2 – 9×5 bread pans with pan spray.

Now place each loaf into a pan, cover lightly with plastic and let rise till nearly doubled in size.

Now bake at 375* for 35-40 minutes. Bake till the internal temp reaches 200. Use an instant read thermometer for this.

Now remove the loaves from their pans, sit on a cooling rack and let cool to room temperature before cutting. (You do this so you do not mess up the structure of your loaves, I know I know…it is hard to resist the fresh warm bread, but you will be glad you did!)

Now slice a loaf and enjoy! (This makes fantastic toast!)