Multigrain Bread

• 1-1/2 cup Hot Water
• 3 cups Red River Cereal, Divided
• 1 package (1/4 Oz. Packet) Quick Rise Of Rapid Rise Yeast
• 1 cup Whole Wheat Flour
• 2 cups All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Sugar
• 1/4 cups Molasses
• 2 Tablespoons Butter
• 2 whole Eggs, Divided
• 1 Tablespoon Water
• 2 Tablespoons Red River Cereal

1. Combine hot water and 1 cup cereal together. Let sit 5 minutes.
2. In mixer outfitted with a dough hook, mix yeast, whole wheat flour, 1 cup of all purpose flour, salt, and sugar. Mix to combine.
3. Add molasses and butter to the hot cereal and stir
4. Pour molasses/cereal mixture, 1 egg, and 1 egg yolk into the mixer and begin mixing. Slowly add up to 1 more cup of all-purpose flour.
5. Bread is finished when dough comes away from the bowl.
6. Dump out onto a parchment-lined baking sheet to form an artisan style bread round. Add water to the egg white and spread over loaf. Sprinkle with remaining 2 cups cereal. Allow to rise 35 minutes.
7. Bake in a 350u0b0F oven for 35-40 minutes or until the centre of the loaf is very firm.
8. Allow to cool completely before slicing.

water, red river cereal, yeast, whole wheat flour, allpurpose, salt, sugar, ubc, butter, eggs, water, red river cereal

Taken from tastykitchen.com/recipes/breads/multigrain-bread/ (may not work)