Multigrain Bread

Name: Multigrain Bread
Yield: Makes two 9 by 5-inch loaves
Ingredients: 6 1/4 ounces, 7-grain hot cereal mix, 1 1/4 cups, (see note above); 20 ounces, boiling water (2 1/2 cups); 15 ounces, unbleached all-purpose flour (3 cups), plus extra for dusting work surface; 8 1/4 ounces, whole-wheat flour (1 1/2 cups); 4 tablespoons, honey; 4 tablespoons, unsalted butter, melted and cooled slightly; 2 1/2 teaspoons, instant yeast; 1 tablespoon, table salt; 3/4 cup, pumpkin seeds or sunflower seeds, (unsalted); 1/2 cup, old-fashioned rolled oats or quick oats

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Desserts or Baked Goods

Breads

SEASON 10

SERVESMakes two 9 by 5-inch loaves

TIME1¼ hours, plus 1 hour standing and 1¼ hours rising

has video

WHY THIS RECIPE WORKS

Although multigrain bread often has great flavor, the quantity of ingredients weighs it down so much that the loaf becomes as dense and as heavy as a brick. On the other end of the spectrum are loaves with a nice, light sandwich-style textu...

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