AMBER WAVES OF GRAIN BREAD

2 1/2 cups stone-ground, seven-grain hot cereal, uncooked (including cracked wheat, flaxseed, oats and other cracked grains)
2 cups boiling water
1/2 cup wildflower or other pale amber honey
2 tablespoons instant yeast
2 teaspoons salt
1 cup warm (110 degrees F) water
4 cups bread flour

Put cereal in medium bowl, pour boiling water over it and set aside to soften for 15 minutes.

In bowl of electric mixer or another large bowl, stir together honey, yeast, salt and warm water. Using paddle attachment or a wooden spoon, beat in 3 cups of the bread flour, then beat in softened grains with their liquid, until dough is moist, soft and heavy.

Knead by hand or switch to dough hook and knead dough for 8 to 10 minutes, adding about 1 cup more flour, a little at a time, until dough is elastic and no longer sticky. Place dough in large, oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

Grease two 9-by-5-by-3-inch loaf pans or a large baking sheet and set aside.

Punch down dough and turn it onto floured surface. Knead it a few times. Divide dough in half. Shape each portion into regular or round loaf and put in prepared pans or on baking sheet. Cover with plastic wrap and let rise in warm spot until doubled in bulk, about 1 hour.

Preheat oven to 375 degrees F.

Bake bread 40 minutes, until loaves are rich brown on top and sound hollow when tapped on bottom. Instant-read thermometer inserted into center should read 190 to 200. Cool on wire rack.

Source: Prairie Home Breads by Judith M. Fertig