As part of the Back-to-School Giveaway, I’m giving away a Bob’s Red Mill Baking Book and some Bob’s Red Mill grains. Today, I’m baking up Bob’s Red Mill Hot Cereal Bread, a recipe from the book. Bob’s Red Mill sent me both the baking book and the cooking book as well as 5 grain samples. I chose to make a recipe from the baking book using the yummy 6-grain hot cereal blend! It was incredibly delicious. I absolutely loved the protein-packed flax and poppy seed topping. And the kids thought it was such a cool seedy bread.

Since I made this bread (way back in May actually!) I’ve gotten a bread machine. It cost about $200, but I think it’s really allowed me to save because I never feel like I have to buy a loaf of bread because I’m too lazy to get a homemade loaf prepped. I’ve since made this loaf in the bread machine, on the basic cycle. It works great there, too!

Go enter the Back to School Giveaway now and look for reviews on the remaining prizes in the next few weeks!

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Bobs Red Mill Hot Cereal Bread

Yield: 1 loaf

Bobs Red Mill Hot Cereal Bread

Ingredients

1/2 cup unsweetened multi-grain cereal
2 cups boiling water
2 1/4 teaspoons active dry yeast
4 cups whole wheat white flour, divided
1 tablespoon olive oil
1 tablespoon sucanat or brown sugar
1 1/2 teaspoons kosher salt
2 teaspoons each poppy and flax seeds, mixed

Instructions

Place cereal in large bowl. Pour boiling water on top. Stir and let stand until cereal cools to 105-115F, 15-20 minutes.

Sprinkle yeast over cereal and stir until yeast is dissolved. Let stand until foams, about 5 minutes.

Add 1 cup flour, oil, sugar, salt and stir until smooth. Add remaining flour 1/2 cup at a time. Cover dough with clean dish towel and let rest for 15 minutes.

Turn dough onto floured surface and knead until smooth and elastic. Oil a large bowl and place dough inside, turning in oil. Cover and let rise until doubled, about 1 hour.

Punch down dough and turn onto floured surface. Knead 3-4 minutes. Place in 10-inch loaf pan and sprinkle seeds on top. Cover and let rise 30-45 minutes. Bake loaf for 30-45 minutes. Transfer to rack and cool.

For a crispier crust, pour 2 cups of water into a pan on the lower rack of oven while baking.

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Note: While Bob’s Red Mill provided me with products for the giveaway, my opinions are 100% my own. See my full disclosure policy here. This promotion, open to U.S. residents only, is in no way sponsored, endorsed or administered by, or associated with, Facebook. I hereby release Facebook of any liability. Winner(s) will be contacted by email 48 hours after the giveaway ends. If you have any additional questions – feel free to send an email to veggieconverter@gmail.com. 

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