With a recipe that is simple enough for beginners yet customizable for experienced bakers, this bread will end the days of buying overpriced loaves. Choose your favorite 7- or 10-grain cereal and then experiment with your own mixture of seeds and nuts to determine the taste and texture that suit you. This loaf is special enough to be a gift but requires less than an hour of active prep time. Use it for sandwiches or eat it toasted with a smear of butter or jam.
Recipe information
Yield
makes 1 loaf
Ingredients
Preparation
Step 1
1. Place the cereal in a large heatproof bowl. Pour the boiling water over. Let stand until the mixture cools to between 105° and 115°F, about 20 minutes.
Step 2
Sprinkle the yeast over the cereal. Add 1 cup bread flour, the oil, sugar, and salt, and stir until smooth. Gradually mix in enough remaining bread flour to form a dough. Cover the dough; let rest 15 minutes.
Step 3
Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Add the dough to the bowl and turn to coat. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm area until doubled, about 1 hour.
Step 4
Mix all the seeds in a bowl. Punch down dough. Turn out onto a lightly oiled surface. Knead briefly. Shape into a 12 by 4-inch loaf. Sprinkle a baking sheet with 2 teaspoons seeds. Place the loaf atop the seeds. Cover with a towel. Let rise in a warm area until almost doubled, about 30 minutes.
Step 5
Position the oven rack in the center and another just below center in the oven. Place a baking pan on the lower rack and preheat the oven to 425°F. Brush the loaf with water. Sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes in the surface of the loaf. Place the baking sheet with the loaf in the oven. Immediately pour 2 cups of water into the hot pan on the lower rack (water will steam).
Step 6
Bake the loaf until golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and cool.
do ahead
Step 7
The BREAD can be made 1 day ahead. Wrap in plastic; store at room temperature.
