Multigrain Bread

I have made a resolution this year to try and make homemade bread more often.  I am trying to make it once a week~so far I have done that!

I am also using more wheat in my breads, going for the healthier resolution too!  I have found a couple breads that have been really really good!  They have been moist, easy and really delicious!

I found this recipe on ourbestbites, but originally found in the Cook's Illustrated Cookbook.  Try it out and you won't be disappointed!

Multigrain Bread

(found on www.ourbestbites.com)

• 1 1/4 cup seven-grain hot cereal mix (I used a 6-grain mix from Alison's pantry that worked out great, but I am going to look for the 7-grain to try next time)
• 2 1/2 cups boiling water
• 3 cups all-purpose (not bread) flour
• 1 1/2 cups whole wheat flour
• 1/4 cup honey
• 4 tbsp butter, melted and cooled
• 2 1/2 tsp yeast
• 1 tbsp salt
• 1/2 cup oats (for topping)

Place 7-grain mix (or 6-grain) in your mixer and pour the boiling water on top.  Let this mixture stand for about 1 hour.  Stir occasionally.  The mixture should resemble thick porridge.  The 6-grain mix wasn't porridge, but really moist.

Now add honey, butter, and yeast and mix on low speed until combined.  Add both flours about 1/2 cup at a time.  Knead bread with your mixer until a cohesive mass starts to form, 1 1/2-2 minutes.  Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.

Add salt now and then mix in your mixer until dough clears side of bowl, about 3-4 minutes.  (I didn't read this and ended up adding the salt with the flours and didn't do this step).  Once bread dough clears sides of bowl, knead for 5 more minutes.

Place dough in a greased bowl and cover tightly with plastic wrap and let rise at room temp until doubled in size ~ 45-60 minutes. 

Grease two bread pans.  Put your dough on a floured surface and divide into 2 balls.  Shape your dough into loaf shape, repeat with second ball also.  Spray loaves lightly with water or vegetable oil spray.  Roll each loaf in the oats to coat evenly and then place into your loaf pans.  Cover loosely with greased plastic wrap and let rise until doubled in size (about 30-40 minutes).

Preheat oven to 375 degrees.  Bake for 35-40 minutes or until golden brown.  Place pans on wire rack and let rest for 5 minutes and then remove loaves from pans and let cool!