As a newly-wed I bought Bernard Clayton's "The Complete Book of Breads." I had always wanted to make bread and this seemed like a good book. Little did I know he is the king of bread baking. I made his Southern Loaf Bread (pg. 83) for years and then decided I needed to add whole wheat flour. That worked for a while but I wanted more fiber so I took a tip from America's Test Kitchen and added seven grain cereal. This is the only loaf bread we eat - and it is delicious! —Pshultz
Measure cereal into mixer bowl. Pour boiling water over and stir to combine. Let cool to room temperature, about 1 hour.
Add 2 c bread flour, water, yeast, milk, salt and sugar to cereal. Using paddle attachment mix to combine. Add butter. Mix 4 minutes.
Switch to dough hook. Add 2 c whole wheat flour and 2 c bread flour. When incorporated add flour 1 c at a time. Dough should pull away from sides of bowl but stick to bottom. Knead 5 minutes. If mixer will not hold all of the flour, knead by hand. Dough should be tacky but not sticky.
Form dough into ball. Place in large greased bowl top side down, then flip over. Cover with plastic wrap. Rise 1 hour. Punch down and turn over. Re-cover and rise 45 minutes.
Turn dough out onto work surface dusted with flour. Knead briefly. Divide into 4 even pieces (I use a digital scale). Form loaves by rolling each piece into log being sure to have skin of dough as top. Pinch seam and place seam side down in greased 8 1/2” loaf pan. Cover and rise 45 minutes.
Heat oven to 400?. Bake loaves 30-45 minutes until brown and bottom of loaf sounds hollow when tapped.
Remove from pan and cool completely on wire rack. Freezes especially well.