One thing that I have a hard resisting is the smell and the taste of fresh homemade bread hot out of the oven. It’s just about the most awesome stuff with a little butter and honey melted over it, which let’s face it……that is simply irresistible!!!
The 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!
I found this recipe on the website that Our Best Bites has, those girls over there really have some great recipes and wonderful little tips and tricks. I’ve made just a couple of changes to this recipe as I felt that it needed just a bit more honey than the original called for and I don’t use a mixer for my breads – that’s one thing that I’ve never had much luck in doing, so for me it’s just safer to go with the old fashioned kneading method. But by all means, do what you’re the most comfortable with!
I started by adding boiling water to 7 grain hot cereal mix, this is the base of the bread. The cereal makes this recipe much easier and in my mind less expensive to make because you’re not hunting for the separate ingredients that you find in that cereal instead. Set the water and cereal aside and allow to cool a bit.
Now, it’s important that you proof the yeast, which is done by adding the yeast to 1/2 cup of warm water and 1 tsp. sugar, set this aside and allow the yeast to activate, it will get bubbly on top.
So once the cereal mixture has cooled for about 30 – 40 minutes go ahead and add the butter, honey and salt.
Then add whole wheat flour to the mixture, and then the yeast mixture. Then finally the white flour. The dough will be a bit sticky.
Roll the dough out onto a floured bread board and knead for about 5 to 10 minutes.
Place into a well oiled bowl so that the dough has a light coating of oil on it, this will keep the bread from drying out while it’s raising. Set aside and allow the dough to raise until it’s about double in size.
Once the dough has raised, punch down and knead once more, pinch the dough in half, rolled in a lightly sprinkled board of oatmeal or sunflower seeds or pumpkins seeds, it’s really up to you, then place it in two bread pans to raise again. Allow the dough to raise in the bread pans and bake it for 30 minutes or until browned on the bottom.
Be sure to lob off a slice of that nice hot bread and spread sufficient amounts of butter and honey over it – satisfaction guaranteed!!!!
Adapted from Our Best Bites
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
If you’re using salted butter, just decrease the additional salt by just a bit.
Combine cereal mix and 2 Cups of boiling water, allow to sit and cool (about 30 – 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 – 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.