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.
1 1/4 c
hot multi-grain cereal mix
2 1/2 c
2 1/2 tsp
7 1/2 oz
whole wheat flour ( just shy of 1 cup)
all purpose flour (just shy of 2 cups)
oatmeal ( more or less)
1Pour boiling water over cereal and mix, then cool to 100 degrees ( so as not to kill the yeast later)
2Add the honey, melted butter, yeast and flours. Mix just until combined in a mixer. Cover and leave for 20 minutes
3Add salt and knead on medium for 3-4 minutes. Check for consistency and knead 5 more minutes.
4Add the pumpkin seeds and mix until blended. Place dough in a greased bowl, cover and place in a warm place until dough is doubled.
5Divide 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
6Bake 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.