Multigrain Honey Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 1 cup Red River Cereal
  • 1½ cup boiling water
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • ⅓ cup honey
  • ¼ cup canola oil
  • 4½- 5½ cups all-purpose flour
Instructions
  1. Add the cereal to the boiling water. Let this stand for at least 15 minutes, stirring often until the water has almost absorbed and cereal is just warm.
  2. In the meantime in the bowl of a stand mixer dissolve yeast in warm water. Add honey, and stir well. After it has bloomed stir in the canola oil,salt and cooked cereal. Add 4 cups of flour and with the dough hook knead until the dough pulls away from the sides. Add additional flour tablespoon at a time until the dough pulls away. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough with oil, and cover with a damp cloth. Let rise in a warm place until doubled in bulk about 1½ hour.
  3. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1½ inches above pans.
  4. Preheat oven to 450 degrees for conventional. Place pans on bottom rack and now reduce oven temp to 375 degrees .
  5. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out onto cooling rack.
  6. Cool completely before slicing.
Recipe by Chateau Elma at https://www.chateauelma.com/multigrain-honey-bread