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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A tasty multi-grain bread that the kids even like. Pre-cooking the 7-grain cereal prevents that raw grain flavor often found in whole grain products. Ingredients:
1 1/4 cups multi-grain hot cereal (seven grain hot cereal) |
1 1/2 cups cold water |
1 cup 2% low-fat milk (cold) |
1/4 cup honey |
1/4 cup molasses |
4 tablespoons butter |
1 (1/4 ounce) package yeast |
3 cups flour |
1 1/2 cups whole wheat flour |
1/3 cup flax seed meal |
2 tablespoons flax seeds |
1/3 cup salted sunflower seeds (prefer dry roasted) |
1/2 cup english walnuts (chopped) |
1 tablespoon salt |
2 tablespoons vegetable oil |
Directions:
1. In a small heavy sauce pan bring 1 1/2 cups water, honey, molasses and butter to a boil.
2. Slowly stir in the 1 1/4 cups of multi grain cereal. Lower heat, cover and simmer for 10 minutes.
3. In a large bowl combine cooked cereal and the 1 cup of cold milk. Allow to cool to approximately 85 degrees.
4. Add the yeast and stir to dissolve. Continue stirring to combine ingredients or use a large mixer to mix well.
5. Mix the flours and salt in a separate bowl. Attach dough hook to mixer and start on low speed.
6. Add flour to cereal mixture one cup at a time.
7. Add flax and sunflower seeds and nuts.
8. Continue mixing until dough cleans the sides of the bowl (you may need to add more flour).
9. Remove from mixer and place on floured surface. Knead for 5 minutes.
10. Clean the mixer bowl, add two tablespoons of vegetable oil to clean bowl and spread around in bowl to cover sides.
11. Place dough in bowl and flip it over so the oily side is on top.
12. Turn on your oven light (this provides the warmth to proof your dough). Place bowl in the oven and close door. Let rise until dough is double in size - about one hour.
13. Remove from oven, place on floured surface, separate into 2 pieces, knead each piece for 5 minutes, form each into a cylinder to fit the loaf pans. Oil loaf pans, place dough in loaf pans and return to oven.
14. Remember to leave the light on, let dough rise for 1 hour or until dough mounds above the pan, then bake for 35-40 minutes at 375 degrees.
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