Great Grain Recipe

This is a great recipe for those just starting the switch to whole grains or for those who just want to add more whole grains to their diet. No one ever said you had to jump with both feet from white flour to 100% whole wheat!

Multigrain Bread, from America's Test Kitchen Favorite Recipes, 2007

1 1/4 c. 7 grain hot cereal OR rolled oats
2 1/2 c. boiing water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
4 T. honey
4 T. melted butter
2 1/2 t. instant yeast
1 T. salt
3/4 c. unsalted pumpkin or sunflower seeds
1/2 c. old-fashioned rolled oats

Pour the boiling water over the cereal mix. If you have a mixer, do it right in the mixer bowl. Let it sit until it cools to @100 degrees and resembles thick porridge, about one hour. Whisk the flours together in a medium bowl.

Once the cereal has cooled, add the honey, butter, and yeast and stir to combine. With the mixer on low and with the dough hook attached, add the flours and knead until dough forms a ball, @ 2 minutes. Cover the bowl with plastic wrap and let it rest for 20 minutes. Add the salt and knead on med-low speed until it cleans the sides of the bowl (3-4 minutes). If it doesn't clean the sides, add 2-3 more tablespoons of flour and continue to knead for 5 more minutes. Add the seeds and knead for 15 seconds more. Transfer to a floured work surface and knead by hand until you have a smooth, taut ball. Place in a greased container, cover with plastic wrap and let dough rise until doubled, @60 minutes.

Preheat oven to 375 degrees. Spray 2 bread pans with non-stick spray. Divide dough in half. Shape loaves. Spray the loaves lightly with water or veg oil and roll them in an even coating of rolled oats. Let loaves rise until doubled, 30-40 minutes. Bake 35-40 minutes (internal temp of 200 on an instant read thermometer). Remove from oven, allow to cool before slicing.