MULTIGRAIN BREAD COOKS ILLUSTRATED

Steps:

• Place cereal mix in mixer's bowl and pour boiling water over. Mix over next hour or so, until temp drops to 100 F. Mix flours together in another bowl.
• Add honey, butter, and yeast to cereal mixture and mix well by hand
• Attach bowl to stand mixer with dough hook attached. With Mixer on low add flour mix 1/2 cup at a time until dough forms (about 2 minutes)
• Cover bowl w plastic and let rest for 20"
• Add salt and knead on med-low until dough comes away from sides of bowl (4-5"). Add 2- 3 Tbsp flour if needed. Knead for another 5 minutes.
• Add seeds and knead for 15 sec
• Remove dough, place on lightly floured surface , knead to distribute seeds and form a taut elastic ball
• Place dough in greased 4qt bowl, cover, let rise 45-60 minutes till doubled
• Adjust oven rack to middle, preheat to 375
• Spray 2 9x5 loaf pans w cooking spray
• Place dough on lightly floured surface and gently pat to 12x9"rectangle.
• With dough scraper, cut in half into 2 6x9" portions
• Roll each into 9" loaf, being careful to seal seam as loaf is rolled. Place seam side down and spray with oil. Pat surface w rolled oats
• Place loaves in pans, gently pressing into corners. Cover and let rise until doubled, 30-40"
• Bake until internal temp is 200F, 35-40 minutes.