Amber Waves of Grain Bread
Ingredients:
2-1/2 cup stone-ground, seven grain hot cereal (including cracked wheat, flaxseed, oats and other cracked grains), not cooked
2 cups boiling water
1/2 cup wildflower or other pale amber honey
2 tablespoons instant yeast
2 teaspoons salt
1 cup of warm (110-degrees) water
4 cups bread flour
Directions:
Put cereal in medium bowl, pour the boiling water over it and set aside to soften for 15 minutes.
In a bowl of electric mixer or another large bowl, stir together honey, yeast, salt and warm water. Using paddle attachment or a wooden spoon, beat in three cups of the bread flour, then beat in softened grains with their liquid, until dough is moist, soft and heavy.
Knead by hand or switch to dough hook and knead dough for eight to ten minutes, adding about one cup more flour, a little at a time, until dough is elastic and no longer sticky. Place dough in large, oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about one hour.
Grease two 9-by-5-by-3-inch loaf pans or a large baking sheet and set aside. Punch down dough and turn it onto floured surface. Knead it a few times. Divide dough in half. Shape each portion into regular or round loaf and put in prepared pans or on baking sheet. Cover with plastic wrap and let rise in warm spot until doubled in bulk, about one hour.
Grease two 9-by-5-by-3-inch loaf pans or a large baking sheet and set aside. Punch down dough and turn it onto floured surface. Knead it a few times. Divide dough in half. Shape each portion into regular or round loaf and put in prepared pans or on baking sheet. Cover with plastic wrap and let rise in warm spot until doubled in bulk, about one hour.
Preheat oven to 375-degrees.
Bake bread 40 minutes until loaves are rich brown on top and sound hollow when tapped on bottom. Instant-read thermometer inserted into center should read 190 to 200-degrees. Cool on wire rack.
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