Multigrain Loaves

Preparation

1. In 1-quart saucepan, heat water to boiling. Remove from heat; stir in cereal. Set aside 30 to 45 minutes, stirring occasionally, until cooled to 105°F to 115°F.
2. In large bowl, stir cooled cereal mixture, honey and yeast. Stir in 3 cups of the all-purpose flour, the whole wheat flour, salt and melted butter until soft dough forms. Transfer to lightly floured surface, and knead by hand 10 minutes, adding just enough remaining all-purpose flour as needed, until dough is smooth, soft and elastic. Lightly spray clean large bowl with cooking spray. Shape dough into ball; transfer to bowl, and cover with plastic wrap. Let rise at room temperature about 1 hour or until doubled.
3. Meanwhile, spray 2 (9x5-inch) loaf pans with cooking spray.
4. Punch down dough, and divide in half. On lightly floured surface, roll one piece into 9x6-inch rectangle. Roll up tightly from shorter end into loaf; pinch seam with fingers to seal. Lightly spray loaf with cooking spray. Sprinkle 1/4 cup of the oats on work surface; roll loaf in oats. Transfer to loaf pan, seam side-down. Repeat with other dough piece, spraying with cooking spray and rolling in remaining 1/4 cup oats. Cover loaves with plastic wrap, and let rise at room temperature about 1 hour or until nearly doubled.
5. Heat oven to 375°F. Bake loaves 35 to 40 minutes or until golden brown. Cool in pans 10 minutes, then transfer loaves to cooling rack to cool completely.

Tips

• Multigrain hot cereal is a blended whole-grain cereal mix that can be found near the oatmeal at your grocer.
• To make a free-form version of this loaf, divide dough in half, then roughly shape both pieces into rounds. Place rounds 3 inches apart on parchment paper-lined cookie sheet; spray lightly with cooking spray, and sprinkle oats on top. Proceed with recipe as directed, but just before baking, use sharp serrated knife to slash 1/4-inch deep crisscross on top of each loaf.

Nutrition Information