Seven Grain Bread
|Boiling water||2 Cup (32 tbs)|
|Uncooked seven grain cereal||1 1⁄2 Cup (24 tbs)|
|Unbleached flour||4 Cup (64 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Water||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Sesame seed/Poppy seed||1 Tablespoon|
Pour the 2 cups boiling water over cereal; cool to lukewarm.
Combine 2 cups of the unbleached flour and the yeast.
In saucepan heat the 1 cup water, the butter, brown sugar, and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
Add to flour mixture; add eggs and beat well.
Stir in cereal and whole wheat flour; add as much remaining unbleached flour as you can mix in with a spoon.
Turn out on lightly floured surface.
Knead in enough remaining unbleached flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till almost double (about 1 1/4 hours).
Punch down; divide dough in half.
Cover; let rest 10 minutes.
Shape each portion into a loaf; place in 2 greased 9x5x3-inch loaf pans.
Cover; let rise in warm place till nearly double [about 45 minutes).
Brush tops with a little water and sprinkle with sesame seed.
Bake in a 375° oven for 30 to 35 minutes, covering with foil the last 10 minutes.
Remove from pan and cool on wire rack.