Multigrain Bread

This healthful modern classic has a nutty flavor and a crunchy texture from the addition of several ground and whole grains.  Many brands of multi-grain cereal are available at the grocery store, you can follow the recipe, or choose your own.  Every ingredient I use in the bread is organic except the water and sea salt.  This dough is very moist, but that is good.

3/4 cup multigrain dry cereal, flakes
2 cups unbleached flour
1 1/2 cups whole wheat flour
2 teaspoons sea salt
1 to 2 teaspoons of active dry yeast

1 1/4 cups water
2 tablespoons olive oil
2 tablespoons honey
1 cup cooked multigrain cereal, cooled

oat flakes or rolled oats, for topping

Cook the multigrain cereal so you get 1 cup when finished.  I do it in the microwave.  Let cool.

Fit a food processor with the metal chopping blade, not the dough blade.  Put the cereal flakes in the food processor and chop roughly.  Measure to get 3/4 cup.  Put the chopped cereal, flours, sea salt, and yeast in the food processor and pulse to blend.   Add the water, honey, olive oil, and multigrain cereal.  Mix to get a dough, then let processor run for 20 seconds.  The dough will be moist and sticky; that is good.  Note:  if you want more texture in the dough, knead in the cooked cereal by hand.

Remove the dough to a bowl and let sit for 15 minutes.  This is called "autolyse;" it permits the flour to absorb the water.  Then knead with a rubber spatula a few times.  Cover with plastic wrap and a towel.  Let rise until doubled, about 2 hours if you use 2 teaspoons of yeast, about 4 hours if you use 1 teaspoon of yeast.

Remove the dough from the bowl to a heavily floured work surface, sprinkle with flour, and knead a few times; then round or "chafe" the dough using a cupping motion for 4 or 5 minutes.   Place a 12" piece of parchment paper on a baking sheet or pizza peel; cut the paper in half and overlap the inner edge by about one inch.  Place the dough on the parchment paper.  Brush lightly with water and sprinkle on some rolled oats.  Cover with a towel.  Let rise until double, 30 minutes to 1 hour if you use 2 teaspoons of yeast.

If you have one, place a baking stone in the middle of your oven.  Place a skillet on the bottom rack.  Heat oven to 400ºF.  Heat one cup of water in the microwave oven for 1 minute. 

Place dough on baking sheet in oven, or slide dough with parchment paper under it onto baking stone.  Pour one cup of water in the skillet.  After 10 minutes, remove parchment paper; pull each side out using tongs; and remove the skillet.  Rotate bread 180º.  Bake for another 10 minutes.  Rotate, turn the heat down to 350ºF, and bake for another 10 minutes.  Rotate and bake for another 10 minutes.   Remove and tap on the bottom of loaf; if it sounds hollow, it is done.  Otherwise place in the oven for another 10 minutes.  When done, place on a wire rack to cool.  You can insert an instant read thermometer in the bottom of the bread to test for doneness.  This loaf was perfect at 180°F.