MULTIGRAIN BREAD COOKS ILLUSTRATED

Multigrain Bread Cooks Illustrated image

Number Of Ingredients 10

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6 1/4 ounces 7-grain hot cereal mix (Bob's)
20 ounces Boiling water
15 ounces Unbleached all purpose flour
7 1/2 ounces Whole wheat flour
4 tablespoons Honey
4 tablespoons Unsalted butter, melted and cooled slightly
2 1/2 teaspoons Instant yeast
1 tablespoon Table salt
3/4 cup Sunflower seeds, unsalted
1/2 cup Rolled oats

Steps:

Place cereal mix in mixer's bowl and pour boiling water over. Mix over next hour or so, until temp drops to 100 F. Mix flours together in another bowl.
Add honey, butter, and yeast to cereal mixture and mix well by hand
Attach bowl to stand mixer with dough hook attached. With Mixer on low add flour mix 1/2 cup at a time until dough forms (about 2 minutes)
Cover bowl w plastic and let rest for 20"
Add salt and knead on med-low until dough comes away from sides of bowl (4-5"). Add 2- 3 Tbsp flour if needed. Knead for another 5 minutes.
Add seeds and knead for 15 sec
Remove dough, place on lightly floured surface , knead to distribute seeds and form a taut elastic ball
Place dough in greased 4qt bowl, cover, let rise 45-60 minutes till doubled
Adjust oven rack to middle, preheat to 375
Spray 2 9x5 loaf pans w cooking spray
Place dough on lightly floured surface and gently pat to 12x9"rectangle.
With dough scraper, cut in half into 2 6x9" portions
Roll each into 9" loaf, being careful to seal seam as loaf is rolled. Place seam side down and spray with oil. Pat surface w rolled oats
Place loaves in pans, gently pressing into corners. Cover and let rise until doubled, 30-40"
Bake until internal temp is 200F, 35-40 minutes.