Multi-Grain Bread

Ingredients

• 1/2 cup multi-grain hot cereal, I used Bob's Red Mill brand
• 1 cup boiling water
• 1/4 cup shortening
• 8 cups whole wheat flour
• 5 tablespoons gluten flour, plus
• 1 teaspoon gluten flour
• 4 teaspoons salt
• 2/3 cup brown sugar
• 8 teaspoons fast rising yeast
• 1 cup milk or soymilk
• 2 cups hot water

Directions

1. 1

   Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.

2. 2

   Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.

3. 3

   Add milk to measuring cup and add hot water.

4. 4

   Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.

5. 5

   Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.

6. 6

   Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.

7. 7

   Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.

8. 8

   Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.

9. 9

   Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.