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This was in our daily newspaper a year ago. A bread that is better for you :)


  • 1-1/4 Cups Multigrain (such as 7 or 10 grain) hot cereal
  • 2-1/2 Cups Boiling Water
  • 2-1/4 Cups All Purpose Flour
  • 2-1/4 Cups Whole Wheat Flour
  • 4 Tbls Honey
  • 1/4 Cup Vegtable Oil
  • 2-1/2 tsp Active Dry Yeast
  • 1 Tbls Salt
  • 1/2 Cup Rolled or Quick Oats
  • Cooking Oil Spray


  • Place the cereal in the bowl of a standing mixer.
  • Add boiling water and stir.
  • Let stand until the mixture cools to about 100 degrees and resembles a thick porridge, about 1 hour.
  • Whisk together the flours in a medium bowl and set aside.
  • Once the grain mixture has cooled, add the honey, vegtable oil and yeast and stir to combine.
  • With the mixer on low speed, add the flours 1/2 cup at a time, kneading until the dough forms a ball, about 2 minutes.
  • Cover the bowl with plastic wrap and let dough stand 20 minutes.
  • Add the salt and knead on medium low speed until the dough clears the sides of the bowl, about 3-4 minutes.
  • Continue to knead another 5 minutes.
  • Add the oats and knead another 2 minutes, or until well incorporated.
  • Lightly spray a large bowl with cooking spray. Remove the dough from the mixer and form into a ball.
  • Place the ball into the oiled bowl, then cover tightly with plastic wrap and allow the dough to double, about 45 - 60 minutes.
  • Adjust an oven wrack to middle position and preheat oven to 375 degrees.
  • Spray two 9x5" loaf pans with cooking spray. Transfer dough to a lightly floured surface and pat into a 9x12" rectangle.
  • Cut the dough in 1/2 crosswise.
  • Roll each piece into a tight log.
  • Transfer each to a loaf pan, cover lightly with plastic wrap or towel and let rise until almost double in size, 30 - 40 minutes.
  • Bake 35 - 40 minutes, or until lightly browned. Remove the loaves from the pans and cool on a wire rack before slicing.
  • Number Of Servings: Makes 2 loaves
  • Preparation Time: Start to finish 3-1/2 hours, 30 minutes active

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