Ingredients

The following ingredients have 20 Servings
  • 1 ¼ cups eight-grain hot cereal mix1
  • 2 ½ cups boiling water
  • 2 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1/2 tablespoon salt
  • 1/3 cup honey
  • 1/4 cup butter (melted)
  • 2 ½ teaspoons active dry yeast
  • 1/2 cup unsalted sunflower seeds
  • 1 tablespoon chia seeds (optional)
  • 1/2 cup old-fashioned rolled oats or quick oats

Instruction

  • Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
  • Meanwhile, whisk flours and salt together in separate bowl; set aside.
  • Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
  • Let mixture sit for 5-10 minutes.
  • Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
  • Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
  • Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
  • Once it comes together, continue to knead dough for 5 additional minutes.
  • Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
  • Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
  • Grease two 9×5 inch loaf pans.
  • Transfer dough to lightly floured counter and divide in half.
  • Stretch first piece of dough into 9×6 inch rectangle.
  • Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
  • Repeat with second piece of dough.
  • Spray loaves lightly with water or vegetable oil spray.
  • Sprinkle both loaves in oats.
  • Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
  • Preheat oven to 375 F.
  • Bake until loaves register 200 degrees, 30-40 minutes.
  • Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
  • Remove loaves from pans, and let them cool to room temperature on wire cooling rack.