Multigrain Cereal Bread

• 84 grams (118 ml / 1/2 cup) uncooked multigrain cereal or quick-cooking steel cut oats
• 50 grams (2/3 cup / 158 ml) loosely packed fresh crumbs made from one or two slices of 2-3 day old bread
• 171 grams (3/4 cup / 177 ml) buttermilk
• 24 grams (2 tablespoons / 30 ml) olive oil
• 6 grams (1 teaspoon / 5 ml) kosher salt
• 1/4 teaspoon baking soda
• 42 grams (2 tablespoons / 30 ml) honey, warmed
• 7 grams (2 teaspoons /10 ml) instant yeast (also referred to as "rapid-rise")
• 310 grams (about 2 1/2 cups / 590 ml) bread flour
• 60 grams (1/2 cup / 118 ml) barley flour (or rye, whole wheat, all-purpose or bread flour)
• Olive oil for brushing the loaf before baking
• Butter for brushing on the baked loaf

1. Put the uncooked cereal and bread crumbs in a medium bowl; cover with 177 grams (177 ml / 3/4 cup) boiling water and give it a quick stir.
2. In the bowl of a stand mixer, stir together the buttermilk, oil, salt and baking soda.
3. Add the bread crumbs and cereal, along with the honey and the yeast. Stir to blend.
4. Stir in the two flours. Put on the dough hook and run on low for about 3 minutes, scraping down the bowl if necessary, until the ingredients are thoroughly incorporated. Let rest for at least 20 minutes.
5. Knead with the dough hook for 12 minutes. The dough will be sticky, but don't despair. The dough needs to be sticky at this point, because the cereal has not fully absorbed the liquid in the dough.
6. Generously oil a good-sized bowl, shape the dough into a ball and put it in the bowl. Flip it over to ensure that the entire ball of dough is coated with oil. Cover lightly with a tea towel and let rise until doubled, which should take 60 to 90 minutes, depending largely on the ambient temperature.
7. Remove the dough from the bowl, stretch it into a rectangle about the length of the pan, and let rest while you oil a 9' x 5" loaf pan. Roll the dough up tightly to form a loaf, squeezing it a bit and pinching the ends to bring the dough together. Put it in the prepared pan; let rise until it's about an inch above the rim of the pan.
8. Meanwhile, heat oven to 375 degrees. When ready to bake, slash the top and put in the oven. Check after 20 minutes and tent with foil if the crust has started to darken. Bake for a total of 45 minutes or until the internal temperature is 190 degrees.
9. As soon as you take the loaf out of the oven, brush it with butter. I actually find it easier not to use a brush but rather, to rub the end of a stick of a butter over the bread, holding it in the paper in which the stick is wrapped.
10. Remove from the pan immediately and let cool on a wire rack for at least an hour before slicing.
11. Note: If you prefer to use active dry yeast, simple replace 59 grams (59 mil / 1/2 cup) of the buttermilk with the same amount of water. Use that water to proof the yeast. When it's foamy, give it a stir and add with the soaked cereal and breadcrumbs. Use 2 1/4 teaspoons (1 standard packet in the U.S.) of active dry yeast.
12. This recipe was submitted by AntoniaJames on Food52. (I include this because Food52 shares many recipes with other sites, without requiring any attribution to the Food52 user who created and posted the recipe.)

cereal, fresh crumbs made, buttermilk, olive oil, kosher salt, ubc, honey, yeast, bread flour, barley flour, olive oil, butter

Taken from food52.com/recipes/6753-multigrain-cereal-bread (may not work)