Multigrain Bread
Ingredients
The dough
-
1¼
cup
seven-grain hot cereal mix
-
2½
cups
boiling water
-
3
cups
all-purpose flour
-
1½
cups
whole wheat flour
-
¼
cup
honey
-
4
tablespoons
unsalted butter, melted and cooled
-
2½
teaspoons
instant or rapid-rise yeast
-
1
tablespoon
salt
Optional toppings
-
¾
cup
unsalted pumpkin seeds or sunflower seeds
-
½
cup
old-fashioned rolled oats or quick oats
Instructions
- Soak the cereal mix in boiling water and let it cool until it resembles thick porridge.
- Whisk together the all-purpose and whole wheat flours in a separate bowl.
- Once the grain mixture has cooled, add honey, butter, and yeast, then mix until combined.
- Gradually add the flour mixture and knead until a cohesive dough forms, then let it rest for 20 minutes.
- Add salt and knead until the dough clears the sides of the bowl, then continue kneading for an additional 5 minutes.
- Transfer the dough to a lightly floured surface, knead by hand, and form a smooth ball.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 45-60 minutes).
- Divide the dough in half, shape into loaves, and place in greased loaf pans.
- Cover and let rise until nearly doubled (about 30-40 minutes).
- Preheat the oven to 375°F and bake until the loaves register 200°F (about 35-40 minutes).
- Cool the loaves in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
2 loaves
Calories
200
Total fat
5g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
15mg
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