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Seven Grain Cereal Bread

Purchased cereal makes this bread a snap to combine.

Seven Grain Cereal Bread

Seven Grain Cereal Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:30

Bake Time

25 to 30 minutes

Rise Time

1 hour

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  • difficulty

    Intermediate

  • Yield

    1 loaf

  • Prep Time

    0:30

  • Bake Time

    25 to 30 minutes

  • Rise Time

    1 hour

Ingredients

  • 2 to 2-1/2 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/4 cup milk
  • 2 tablespoons butter OR margarine
  • 2 tablespoons honey
  • 2/3 cup seven grain hot cereal

Directions

  1. Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water, milk, butter and honey until very warm (120° to 130°F). Stir in cereal; let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough in half; roll each half to 7-inch rope. Place ropes side by side in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 400°F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
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Seven Grain Cereal Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:30
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 2 to 2-1/2 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/4 cup milk
  • 2 tablespoons butter OR margarine
  • 2 tablespoons honey
  • 2/3 cup seven grain hot cereal

Directions

  • Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water, milk, butter and honey until very warm (120° to 130°F). Stir in cereal; let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough in half; roll each half to 7-inch rope. Place ropes side by side in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 400°F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.