Nivedhanam: Multigrain Bread

What an amazing tasting bread that screams – “I am healthier”. This Multigrain bread as the name says has a lot of grains added to it. You could individually go and select each of the whole grains, but I chose an easier path, which is use the Bob Red Mill’s 6 grain cereal (details are below). I got this recipe from Americas Test Kitchen show and this is a super keeper!!!.. This is a much healthier version of regular bread. This recipe makes two 9 by 5 inch loaves. Don't confuse 6-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "6-grain." I have used the branded 6-grain mixes that are Bob's Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Ingredients
6-grain hot cereal mix - 6 1/4 ounces, 1 1/4 cups, (see note above)
Boiling Water - 20 ounces (2 1/2 cups)
Unbleached All-Purpose Flour - 15 ounces (3 cups), plus extra for dusting work surface
Whole Wheat Flour - 7 1/2 ounces (1 1/2 cups)
Honey - 5 tablespoons
Unsalted Butter - 4 tablespoons, melted and cooled slightly
Instant Yeast - 2 1/2 teaspoons
Salt - 2 teaspoons
Pumpkin Seeds or Sunflower Seeds - 3/4 cup (unsalted)
Rolled Oats or Quick Oats - 1/2 cup

Method
Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees F and resembles thick porridge. This may take about 30 to 45 minutes.
Whisk flours in medium bowl.
Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.
Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes.
Cover bowl with plastic and let dough rest 20 minutes.
Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing)
Continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds.
Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball.
Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow it to rise until doubled, 45 to 60 minutes.
Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray.
Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle.
Cut dough in half crosswise with knife or bench scraper.
Make the envelope folding to shape loaves and coat with oats
Cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal registers 200 degrees For when you hear a hollow sound when you tap the bottom of the bread, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 2 hours.

Points to note – about the Multigrain from http://www.bobsredmill.com/org-6-grain-right-stuff-cereal.html - Organic Right Stuff® 6 Grain Hot Cereal with Flaxseed contains stone ground wheat, rye, corn, oats, spelt, Kamut® and flaxseed. Below is a picture of the Nutrition chart from the above site and also a picture of the cereal from their site.
ORGANIC 6 GRAIN CEREAL