Multigrain Bread - originally posted on Jun 9/13

I have been making this bread for a few years and really been enjoying it.  Then, a while back, I was watching an episode of America's Test Kitchen where they made a multigrain bread using cereal, but a different technique.  It's mostly the same ingredients, plus a couple extra; seeds and bran, but the technique is different and even though there is more grains the loaf is lighter and fluffier, which is the apex of multigrain bread baking.
Here's my interpretation;
1 1/4 cup cereal (Red River, Sunny Boy or equivalent)
1 1/2 cups boiling water
Stir together and let cool to room temperature.  Then stir in;
1/4  cup honey
1/4 cup canola oil
2 1/2 tsp instant yeast
Make your own whole wheat flour by mixing
1/2 cup bran with
2 cups unbleached flour
in the food processor.
Add the flour mixture to cereal mixture about 1/2 cup at a time while on low speed.
Cover with a tea towel while still in the mixer, and leave it to rest about 20 minutes.
Add 1 Tbsp salt, then mix slowly, adding flour until the dough comes away from the sides of the bowl.
Knead 5 more minutes.  Add
3/4 cup pumpkin seeds (or sunflower seeds)
and knead until the seeds are mixed in.  Put it in a well greased bowl and cover with plastic wrap.  Let it double in size-about an hour.
Gently pat into a 12 x 9 inch rectangle and cut in half.  Roll each half into a tight log, spray with oil, roll in oats and place each in a greased loaf pan.  Cover with plastic wrap and let rise until they double.  About 35 minutes.
Bake at 375F for about 35 to 40 minutes.

This bread is great for your morning toast and peanut butter or sandwiches or with soup or just with butter and honey.