Eleven-Grain Buckwheat Bread

This is a really good bread with a nice chewy texture. The molasses and raisins makes it a bit sweeter of a bread. It's good toasted with flavored cream cheese.

Eleven-Grain Buckwheat Bread
1 1/3 cups boiling water
2 tsp. yeast
3/4 cup 10-grain breakfast cereal
2 tsp. salt
2 Tbsp. flax seed oil
3/4 cup buckwheat flour
3 cups bread flour
1/2 cup raisins

Pour boiling water into mixing bowl, add the cereal and stir. Let stand 25 minutes or until mixture cools to between 105ºF and 115ºF. Add yeast. Let stand 5 minutes.

Add salt, oil, buckwheat flour and and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Glaze loaves with 1 Tbsp. molasses and 1 Tbsp. water. Bake 35 to 40 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.