I will never buy grocery store bread again! When you make my healthy multigrain bread recipe you will feel exactly the same way. Whether you toast it up or make sandwiches with it you will love it.
- Place the cereal mix in the metal bowl of a standing mixer (I use Kitchen Aid) and pour the boiling water over it.
- Let it stand, stirring occasionally, until the mixture cools to 100 degrees and resembles thick porridge, about 30 minutes to one hour.
- Whisk the flours together in a medium bowl.
- Once the grain mixture has cooled, add the honey, melted butter, and yeast and stir to combine.
- With the mixer on low-speed and using the dough hook on your Kitchen Aid slowly add flour 1/2 cup at a time until the dough form a ball. Should take about 2 minutes.
- Let the dough rest for 20 minutes in a separate bowl.
- Add the salt and knead on med-low speed until it clears the sides of bowl (3-4 min.).
- If it doesn’t clear, add 2-3 T flour and continue mixing.
- Continue to knead the dough for 5 more minutes.
- Add the sunflower seeds and knead for 15 seconds.
- Transfer to a floured work surface and knead it by hand until the seeds are distributed evenly and the dough forms a smooth, solid ball.
- Place the dough into a large greased bowl.
- Cover the container with a clean kitchen towel and let the dough rise until doubled in size, 45-60 minutes.
- Make sure oven rack is in the middle position and heat oven to 375°. Spray two 9 x 5 loaf pans with nonstick spray.
- Transfer the dough to a lightly floured work surface and pat it into a 12 x 9 rectangle.
- Cut the dough in half crosswise.
- Working with one piece of dough, with the short side facing you, roll the dough piece into a log, keeping the roll taut by tucking it under itself as you go. To seal the loaf, pinch the seam gently with your thumb and forefinger.
- Spray the loaf lightly with olive oil spray and then roll it in an even coating of oats.
- Place the loaf seam-side down in one of the prepared loaf pans, pressing the dough gently into the corners.
- Cover the loaf lightly with a kitchen towel and repeat this process with the remaining piece of dough and oats.
- Let the loaves rise until almost doubled in size, 30-40 minutes.
- Bake the loaves about 35-40 minutes. Remove the loaves from the pans and cool them on a wire rack before slicing.
Cooking time: 35 minute(s)