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Add a photoThe thing that I really like about this recipe is the fact that the texture isn’t like most of the other multigrain breads where they’re so dense and crumbly and they’re not that appealing. This is completely the opposite! Even the little ones really liked it, which in my book is pretty close to a perfect food!
Ingredients
- 1 1/4 C seven-grain hot cereal mix
- 2 cups boiling water
- 3 C all-purpose flour (not bread flour)
- 1 1/2 C whole wheat flour
- 1/4 C honey
- 4 tbsp unsalted butter, melted and cooled
- 1/2 C warm water
- 1 tsp sugar
- 3 tsp instant or rapid-rise yeast
- 1 tbsp salt
- 2 tbsp olive oil
- Optional: (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
- 1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
Directions
- Combine cereal mix and 2 Cups of boiling water, allow to sit and cool (about 30 â 40 minutes).
- Combine 1/2 cup of warm water, sugar and yeast in a small bowl and set aside.
- To the cereal mixture add honey, butter and salt and stir well, then add whole wheat flour and stir.
- Add yeast mixture and combine well.
- Then add all-purpose flour and stir, dough will be stiff.
- Turn out onto a well floured working surface and knead, about 5 â 10 minutes.
- Coat dough completely but lightly with olive oil and allow to rise for about an hour and a half or until double in size.
- Turn out once more onto a well floured surface and knead again. Pinch dough in half and place into two bread pans that have been sprayed with cooking spray.
- Allow to rise again, about 45 minutes.
- Bake 350 for 30 minutes, or until golden brown on the bottom.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 16 servings | |
| Calories 191 | |
| Calories from Fat 45 | 24% |
| Total Fat 5.19g | 6% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 439mg | 18% |
| Potassium 86mg | 2% |
| Total Carbs 32.44g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.72g | 3% |
| Protein 4.46g | 7% |
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