½cupmultigrain cerealsuch as: 7, 8, or 10 grain cereal
3tspactive dry yeast
3 cupsall purpose or bread flour
2tbspdough enhancer or conditioneroptional but recommended
3tbspmelted butter or olive oilor other neutral oil
4-5cupswhole wheat flour
Add 3 tsp yeast, ⅓ cup honey, ½ cup multigrain cereal, 3 cups white/bread flour1, and dough enhancer (if using) to mixer bowl.
Whisk ¾ cup powdered milk into 3 cups water, microwave for approximately 1 minute, 45 seconds or to 100-110°f. Alternately, you can use 3½ cups warmed water or milk.
Pour milk into mixer and mix for 15-30 seconds until well incorporated. Let proof for 15 minutes (longer time than normal to allow cereal to soften).
Add 1 tbsp salt, 3 tbsp egg, 1 egg, 1 cup oat flour, and 4 cups2 whole wheat flour to mixer. Using quick bursts to prevent flour flying everywhere, mix until all flour is wet.
Turn mixer onto recommended dough setting (for my Bosch mixer, that's 1), let knead for 1 minute. If any dough is sticking to the sides of the bowl after 1 minute, add additional flour by the tbsp until it just barely stops sticking. Knead for 6 minutes.
Fold over dough on counter to create a smooth ball and place in a large oiled bowl, turning once. Cover with tea towel or plastic wrap. Let rise in warm, draft free place until doubled, about 60 minutes.
Grease and flour 3 to 4, 8½" x 4½" pans3.
Punch down and remove from bowl. Knead 3 or 4 times and let rest 5 minutes. Divide dough into 3-4 portions - using a scale is great for even sized loaves (I usually get 4, 550g loaves). Make 3 if you want heavy, dense loaves, or 4 if you want lighter loaves.
Knead out biggest air bubbles and shape into loaves. I've found for this bread, that rolling into a rectangle and then rolling it up, jelly roll style, keeps the dough together better as it bakes (no seam splitting or huge air pockets). Place in greased and floured pans. Cover with tea towel or plastic wrap and let rise in a warm, draft free area until they are about 1" above top of pans, 30-60 minutes (how fast it rises mostly depends on temperature of room and if dough enhancer was used).
Heat oven to 350°f. Place pans in oven and set timer for 26 minutes. At 26 minutes, temp check the loaves, they are done at 200°f.
Remove from oven. If your pans allow it, remove from pans and allow to cool on racks. If they resist removal, let rest for 10 minutes in the pans and then try to tip them out. If they're still resistant, use a plastic or silicone scraper to release the dough from the sides.
Allow to cool.For a softer crust, place in plastic bags while still slightly warm and keep wrapped snug overnight.
1. 100% whole wheat or other non-white flour can be used, but vital wheat gluten and/or dough enhancer should be used to ensure a proper rise.2. If you live in a very humid area, you may need more flour. Add only just enough so dough pulls from bowl.3. If you use 9x5 loaf pans, you'll need to modify your oven temp and baking time. This size bread is much too big for us, so I never use them. Try 375°f and start temp checking the loaves at 30 minutes, they are done at 200°f.Nutrition Facts below are counted using 1/2 cup Bob's Red Mill 7 grain cereal plus the other ingredients stated in the recipe and are per slice if each loaf is cut into 10 slices.