Sherry Peyton Recipe

Homemade Multi-Grain Bread

By Sherry Peyton SherryPeyton


Most multigrain recipes give you a dry bread that after the first day is not much good. This one is different and is from Cooks. It's the best I've come up with so far, and I've made a lot of bread.


Recipe Rating:
 1 Rating
Serves:
2 loaves
Prep Time:
Cook Time:

Ingredients

1 1/4 c
hot multi-grain cereal mix
2 1/2 c
boiling water
1/4 c
honey
1/4 c
melted butter
Find more recipes at goboldwithbutter.com
2 1/2 tsp
yeast
7 1/2 oz
whole wheat flour ( just shy of 1 cup)
15 oz
all purpose flour (just shy of 2 cups)
1 Tbsp
salt
3/4 c
pumpkin seeds
3/4 c
oatmeal ( more or less)
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Pour boiling water over cereal and mix, then cool to 100 degrees ( so as not to kill the yeast later)
2
Add the honey, melted butter, yeast and flours. Mix just until combined in a mixer. Cover and leave for 20 minutes
3
Add salt and knead on medium for 3-4 minutes. Check for consistency and knead 5 more minutes.
4
Add the pumpkin seeds and mix until blended. Place dough in a greased bowl, cover and place in a warm place until dough is doubled.
5
Divide dough in half and shape into two loaves. Spray with some oil and roll in the oatmeal. Place in greased loaf pans and let rise until doubled
6
Bake in a 375 oven for 35-40 minutes or until internal temperature of 200. Cool for few minutes on a rack and then turn out on the rack to cool.

About this Recipe

Course/Dish: Savory Breads
Other Tag: Healthy