MULTIGRAIN BREAD

MULTIGRAIN BREAD from America's Test Kitchen Family Baking Book

1 Cup seven grain hot cereal mix (Bob’s red mill brand)
2 cups Boiling Water
3 Tbs unsalted butter, melted and cooled
3 Tbs honey
2 1/2 - 3 Cups all purpose flour
1 Cup whole wheat flour
1 Envelope (2 1/4 tsps) instant or rapid rise yeast
1 1/2 tsps salt
1/2 Cup unsalted pumpkin or sunflower seeds
1/4 Cup old fashioned rolled oats or quick cook oats

1. Stir the cereal mix and boiling water together in a medium bowl and let stand, stirring occasionally, until the mixture resembles a thick porridge and is just warm (about 110 degrees), about 30 minutes. Stir in melted butter and honey.

2. Combine 2 1/2 Cups of the all purpose flour, whole wheat flour, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the cereal mixture and mix until the dough comes together, about 2 minutes.

3. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes, adding the seeds during the final minute of mixing. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 Tbs at a time, until the dough clears the sides of the bowl but sticks to the bottom.

4. Turn the dough out onto a lightly floured counter and knead by hand to from a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1- 1 1/2 hours.

5. Grease a 9 X 5 inch loaf pan. Turn the dough onto a lightly floured counter and shape for the loaf pan. Place the loaf, seam side down, in the prepared pan. Mist the loaf with vegetable spray and cover loosely with plastic wrap and let dough rise again, 45-75 minutes, until nearly doubled in size.

6. Bake at 350 degrees. Brush the loaf with melted butter, sprinkle with oats, and then spray lightly with water. Bake for 40-50 minutes until golden. Rotate the loaf halfway through baking. Cool loaf in pan for 15 minutes and place loaf on wire cooling rack.

Notes from Julie:
I just got this cookbook for Christmas from Monica and wanted to try this healthy bread recipe. I substituted the butter for Smart Balance Spread and that worked really well. I also made this into two smaller loaves and baked for about 30-35 minutes. Although this took Over 3 hours to make…..it was really soft and yummy! Worth every minute! It is 1 point per slice of bread for Weight Watchers.