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Seven-Grain Whole Wheat Bread

The nuttiness of wheat, oats, wheat bran, rye, cornmeal, flax, and psyllium seed spark every bite of this popular sandwich bread. Looking for cereal ingredients like these makes shopping an adventure. Makes two loaves. 

1 cup seven-grain cereal
1 cup boiling water
Scant 1 tbsp. (1 pkg.) active dry yeast
2 cups warm water
½ cup instant nonfat dry milk
1/3 cup cooking oil
¼ cup honey
1 tbsp. (3 tsp.) salt
2 cups stone-ground whole wheat flour
5 – 5 ½ cups unbleached all-purpose flour 

Pour boiling water over seven-grain cereal in a mixing bowl; let cool until lukewarm, about 20 minutes. Dissolve the yeast in warm water in a large mixing bowl. Stir in the cereal mixture, the dry milk, cooking oil, honey, and salt; mix well. Add the whole wheat flour and 1 cup all-purpose flour; beat until smooth. Add enough of the remaining flour to form a firm dough. 

Turn out onto lightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 ½ hours.

Punch down the dough. Divide it into 2 portions. Wrap one portion in plastic wrap and refrigerate or freeze for future use.  Shape the second loaf and place in the base of the baker that has been lightly oiled and sprinkled with corn meal. Cover and let rise until loaf has doubled in size – about an hour. 

Remove the lid and preheat it in a 350º oven for 20 minutes. Replace lid and bake loaf in preheated oven for 40-45 minutes until loaf is nicely browned and sounds hollow when tapped. Remove the bread from the baker and place on a rack to cool.