Multi-Grain Bread

LUv 2 BaKE's Note:

This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 1/2 cup red river cereal (or 5-grain or 7-grain cereal)
• 1 1/2 cups boiling water
• 2 tablespoons honey
• 2 tablespoons canola oil
• 2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup oat bran or 1/4 cup wheat bran
• 1 (1/4 ounce) envelope fast rising yeast, instant (or 2 1/4 tsp if you buy yeast in bulk)
• 1 teaspoon sugar
• 1/2 teaspoon salt (optional)
• 1 egg

Directions:

1. Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
2. Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
3. In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
4. Beat in hot cereal mixture and egg.
5. Using electric mixer beat for 2 minutes at high speed.
6. Stir in enough remaining whole wheat flour to make a stiff batter.
7. With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
8. Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
9. Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
10. Remove from pan, cool on a rack.

Reviews

[emily hauer]

I made this into rolls. They were fabulous. Instead of all-purpose flour I used whole wheat pastry flour. As I always do with whole grain breads I substituted wheat gluten for 1/4 cup of the flour.

[PrincessPage]

This was a tasty and healthy bread. The kids did not love it and we did not finish the entire loaf before it went stale. I made croutons with the leftovers. Thanks for the recipe.

[CaramelPie]

This is an excellent bread, and I loved how it did not require kneading. I'm going to try it with all whole wheat flour next time. Thanks.