Recipe by sugarlovinmom
Needing a way to use up a lot of 9 grain cereal that I had, I decided to grind it up into fine flour and use it in slightly modified Zaar Country White Bread or Dinner Rolls (Bread Machine) that I use for my white rolls. We even like it slightly better with the cereal in it! I like to use my breadmaker to do some of the work, but you could just as easily do it the traditional way.
- 1 cup water
- 1 tablespoon water
- 1 egg
- 4 1⁄2 teaspoons vegetable oil or 4 1⁄2 teaspoons olive oil
- 1⁄4 cup instant oats or 1⁄4 cup rolled oats
- 1 1⁄2 cups flour from 9 grain cereal
- 1 1⁄2 cups white flour or 1 1⁄2 cups bread flour
- 1 -1 1⁄2 tablespoon vital wheat gluten (optional, but will help the dough rise as it will be heavy)
- 1⁄4 cup sugar (or less to your liking)
- 1 1⁄2 teaspoons salt
- 1 tablespoon active dry yeast
Directions See How It's Made
- Place ingredients in bread machine, using either the order given in your bread machine manual, or start with wet ingredients first and add dry ones last, ending with the yeast on top.
- Select basic bread setting if just letting the breadmaker bake it. (I've never tried it this way.) I like to select the dough setting, and form the bread or rolls myself.
- If the dough cycle was selected in the previous step, form the dough in desired shapes and placed in greased pan(s). This recipe makes about 15 rolls, 2 medium loaves of bread, or 1 large loaf and a few extra rolls.
- Cover dough with plastic wrap or floursack towel, and let rise in warm, draft-free spot. About 25 minutes for rolls, or 40 minutes for bread works for me.
- Make sure to pre-heat oven to 350* about 10-15 minutes before rolls/bread are to be baked.
- Bake rolls 12-15 minutes, bread 20 minutes. I've found that I can put the rolls in a light colored pan and the large bread loaf in a dark pan and they will come out at about the same time.
- If you want a loaf that isn't quite as heavy, you can do just 1 cup 9 grain cereal and 2 cups flour, and even substitute white flour for the oats. The more white flour you use, the lighter your bread will be, and you won't need quite as much yeast or vital wheat gluten.