10-Grain Cereal Bread

This is a heartier bread, with a slightly chewy texture. Good for soups or just to accompany a bread-and-butter meal.10-Grain Cereal Bread
2 tsp. active dry yeast
1 1/3 cups boiling water
3/4 cup 10-grain cereal
2 Tbsp. butter
3 Tbsp. maple syrup
1 1/2 tsp. salt
3/4 cup whole wheat flour
2 1/2 cups bread flour

Pour boiling water into mixing bowl, add cereal and stir. Let stand 30 minutes, until the mixture cools to between 105ºF and 115ºF. Add yeast, and let stand 5 minutes.

Add butter, syrup, salt and whole wheat flour. Beat until smooth. Cover and let stand 15 minutes. Slowly add the bread flour until a smooth dough forms. Knead on medium until soft and springy to the touch. Cover and let stand 1 hour.

On lightly floured surface, punch down dough. Shape into round loaves and place smooth side up on lightly greased baking sheets. Cover and let rise until doubled, 45 to 60 minutes.

Preheat oven to 375ºF. Bake 25 to 30 minutes until loaves are golden. Remove from baking sheets and cool on wire racks.