- Makes 4 loaves
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
seven grain hot cereal (looks like oatmeal)
whole wheat flour
warm water (120 degrees)
unsalted butter, room temperature
- 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.