Multigrain Bread Recipe

Step 1

Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.

Step 2

Meanwhile, whisk flours and salt together in separate bowl; set aside.

Step 3

Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.

Step 4

Let mixture sit for 5-10 minutes.

Step 5

Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.

Step 6

Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.

Step 7

Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.

Step 8

Once it comes together, continue to knead dough for 5 additional minutes.

Step 9

Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.

Step 10

Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Step 11

Grease two 9×5 inch loaf pans.

Step 12

Transfer dough to lightly floured counter and divide in half.

Step 13

Stretch first piece of dough into 9×6 inch rectangle.

Step 14

Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.

Step 15

Repeat with second piece of dough.

Step 16

Spray loaves lightly with water or vegetable oil spray.

Step 17

Sprinkle both loaves in oats.

Step 18

Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.

Step 19

Preheat oven to 375 F.

Step 20

Bake until loaves register 200 degrees, 30-40 minutes.

Step 21

Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.

Step 22

Remove loaves from pans, and let them cool to room temperature on wire cooling rack.