Whole Grain Bread Recipe

A healthy whole grain bread recipe. This recipe makes two delicious hearty loaves.

Ingredients

1 1/4 cups multi-grain hot cereal
* Note about cereal below
1 1/2 cups boiling water
5 Tablespoons honey
4 Tablespoons butter
1 Tablespoon salt
1 cup cool water
1 (1/4 ounce) package yeast
3 cups all purpose flour
1 1/2 cups whole wheat flour
1/3 cup flax seed
1/3 cup salted sunflower seeds
2 Tablespoons oil (we use grapeseed or high quality olive oil)

Topping
3 Tablespoons white sesame seeds
3 Tablespoons flax seeds
3 Tablespoon sunflower seeds

* Note about Hot Cereal- there are different brands of this, but we use Bob's Red Mill7 Grain Hot Cereal
* Tip you can make your own by blending a combination of flax, quinoa, spelt or oat flakes, flax and barley.

Directions

Begin in a large bowl by combining the hot cereal mix, boiling water, honey, butter and salt.

Stir and cover, and let it sit for an hour.

After the hour, remove the cover and add 1 cup cool water; stir to combine.

Add yeast; stir to dissolve yeast.

In a large bowl mix together the two flours.

If you have a stand up mixer, you can use a dough hook and transfer the cereal/yeast mixture into the bowl.

You can also mix these by hand.

Add flour to cereal mixture, one cup at a time.

Add flax, and sunflower seeds.

Continue mixing till dough cleans the sides of the mixing bowl, adding more flour if needed.

Sprinkle flour onto a clean work surface and transfer the dough.

Knead the dough for 5 minutes.

Add 2 Tablespoons vegetable oil to a clean bowl.

Place dough in bowl, then flip it over so that it is oiled all around.

Place bowl in a warm place and let rise 1 hour or until doubles in size.

Transfer dough to floured bread board.

Separate dough into two pieces.

Form each into a log.

Scatter 3 tablespoons each of white sesame, flax seeds, and sunflower seeds in baking sheet with rolled edges.

Roll the loaf in the pan scattered with seeds, pressing down gently but firmly to help the seeds adhere.

Holding the loaf carefully, dip both ends in the seeds, pressing to help them stick.

Spread some oil into the loaf pans.

Transfer dough to loaf pans.

Let the loaves rise 1 hour or until the dough comes up and over the pans.

Preheat oven to 375 degrees F.

Bake 35-40 until loaves are golden brown.