Three-Grain Bread

This bread calls for three-grain cereal, which is supposed to be cracked wheat, cracked rye and cracked flax seed. I made my own using cracked wheat, whole rye and whole flax seed. The bread turned out gorgeous (thanks in part to a fun baking crock) and should have a wonderful chewy texture.

Three-Grain Bread
1 1/2 cups boiling water
1 cup 3-grain cereal
2 tsp. yeast
2 tsp. salt
3 Tbsp. brown sugar
3 Tbsp. softened butter, unsalted
3 cups bread flour

Pour boiling water over cereal into a large bowl. Let stand until warm, between 105ºF and 115ºF, about 30 minutes. Add yeast, salt, sugar and butter. Beat well. Cover and let stand 15 minutes.

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

Punch down dough, and divide into 2-3 loaves. Shape loaves and place in lightly greased baking tins (or crocks). Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.