Multigrain Bread

 Multigrain Bread 

- the bread I made a lot in the yellow house.  Healthy.  I started with a recipe from Cooks Illustrated and simplified it a little. 

2 C boiling water

1 C seven grain hot cereal mix 

3 T honey

3 T butter 

2 1/4 C all purpose flour (plus a bit more during kneading) 

1 C white whole wheat flour 

2 T wheat gluten 

2 T wheat germ 

1 envelope ( 2 1/4 teaspoons) yeast 

1 1/2 tsp salt 

1/2 C old fashioned oats 

1.  Add boiling water, honey, and butter to cereal mix in a large bowl.  Stir occasionally as it cools to warm. 

2.  Meanwhile, mix ingredients in stand mixer fitted with dough hook. 

3.  Add cereal mixture to dry ingredients; knead until dough clears the sides but sticks to the bottom.  Add a little more flour if necessary.  Dough should be soft but not too sticky. 

4.  Turn the dough out and knead to form a smooth round ball. 

5.  Put dough in large bowl (oiled or buttered).  Cover loosely with greased plastic wrap.  Let rise in a warm place 30-45 minutes. 

6.  Turn dough out and gently press dough into a rectangular shape.  Roll up tightly into a loaf shape.  Place into a greased 9 x 5 loaf pan.  Loosely cover, and let rise for 30-40 minutes. 

7.  Preheat oven to 350.  Spray top of risen loaf lightly with water.  Bake for 35-45 minutes.  Spread hot crust with butter.  Let cool in pan 15 minutes.  Turn out onto a rack and cool. 

Makes beautiful toast the next day!