Multi-Grain Bread

Ok, I know it is late, but as promised, here is the bread recipe. 

Multigrain Bread

Ingredients:

1 ¼ cup 5-10 grain hot cereal mix

2 ½ cups boiling water

3 cups all-purpose flour (not bread flour)

1 ½ cups whole wheat flour

¼ cup honey

4 tbsp. butter, melted and cooled

2 ½ tsp. rapid rise yeast

1 tbsp. salt

Directions:

Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools and resembles porridge, about 1 hour. Whisk flours together in a separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add salt and flour mixture ½ cup at a time until all is incorporated and dough comes away from the sides.  Knead dough for 5 minutes. Transfer to a lightly greased bowl and let raise for 45-60 minutes, or until nearly doubled.

Grease two 9x5 loaf pans. Transfer dough to lightly floured surface and cut dough into 2 equal parts. Roll in to oblong loafs. Lightly sprinkle oats on surface and roll dough over them to cover.  Place loaves in pans and let raise again for 30-40 minutes.

While dough is raising, preheat oven to 375 degrees and place oven rack in the middle of the oven. Bake loaves for 35-40 minutes or until golden brown. Let cool in pans for 5 minutes and then remove to let cool to room temp. {if you can wait that long!}

Extras:

*you can also add ¼ cup unsalted pumpkin seeds or sunflower seeds to mixture, but add just before you knead the dough for 5 minutes.

Storage:

**You can store this bread for 3 days at room temp or for 1 month In the freezer. Just make sure you wrap in plastic wrap and then foil for the freezer; just plastic for room temp.

Are you impressed that I even got a picture up too?!? Me and S had some serious coloring to do today, so sorry this is posted way later than I had planned.