Bread Whole Wheat Grain

By BlueSchmoo

A rustic-looking bread to serve with cheese or make sandwiches. The recipe easily doubles. Eight grain cereal can be found in bulk at food stores (sometimes its called seven-grain or twelve grain cereal). Store it in the refrigerator or freezer.

Ingredients

• 2 cups warm water
• 1 tablespoon active dry yeast (1 package)
• 1 tablespoon liquid honey
• 1 tablespoon vegetable oil
• 1 1/2 teaspoon salt
• 1/2 cp uncooked eight-grain cereal
• 2 cups whole wheat flour
• 2 cups all-purpose flour

Preparation

Step 1

1. In a large bowl, combine water, yeast, honey, oil and salt. Stir and let rest for 5 minutes, or until yeast becomes bubbly.

2. Add cereal, whole wheat flour and 1 1/2 cups all-purpose flour. Stir to combine and form a soft dough. Add more all-purpose flour until dough is to stiff to stir, and then turn out onto a floured surface. Knead for 8 minutes, adding enough flour to make pliable dough. (If your using an electric mixer fitted with dough hook, knead for about 5 minutes.)

3. Place dough in lightly oiled bowl, turning to coat dough with oil. Cover the bowl with plastic wrap. Let rise in a warm place for 1 hour or until the dough doubles in size.

4. Deflate dough and knead for 4 minutes. Divide into 2 portions. Shape into long loaves and place on greased liner with a little dusting of flour. Pan. Place seamed side down. Let rise for 20 minutes with dome on. On power level high let bake for 20 minutes. Reduce heat to power level 8 and continue to bake for 15 to 18 minutes, or until loaves are golden brown and sound hollow when tapped. Remove from pan and cool on wire racks.