Multigrain Bread | America's Test Kitchen

Name: Multigrain Bread | America's Test Kitchen
Ingredients: 6 1/4 ounces (177 grams) 7-grain hot cereal mix , 1 1/4 cups, (see note above); 20 ounces (537 grams) boiling water (2 1/2 cups); 15 ounces (425 grams) unbleached all-purpose flour (3 cups), plus extra for dusting work surface; 8 1/4 ounces (234 grams) 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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Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf—and we didn't want to spend all day making it.

Keywords

Desserts or Baked Goods
Breads

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Ingredients

6 1/4 ounces (177 grams) 7-grain hot cereal mix , 1 1/4 cups, (see note above)
20 ounces (537 grams) boiling water (2 1/2 cups)
15 ounces (425 grams) unbleached all-purpose flour (3 cups), plus extra for dusting work surface
8 1/4 ounces (234 grams) 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