A Davis Household Favorite--Multigrain Bread, 10 Pictures Included!

Adapted from America's Test Kitchen

And posted, f i n a l l y, for Jess.

This recipe is pretty time intensive. So, I like to start it in the morning on a busy house work day, like laundry day, or the day after laundry day (which is sit-around-and-recover-from-laundry day reading hanging out on facebook). Either way--start to finish, you're looking at at least 4 hours, with plenty of opportunities to squeeze in life between steps. Also, a great activity when your kid stays home "sick" but you know they aren't really sick (notice my helper, Whitney, in the pictures).

Makes 4 loaves of multigrain bread. If you've got a mixer with less than 5 quart capacity, I'd recommend splitting the recipe in half and making 2 loaves.

2.5 cups seven-grain hot cereal mix (I buy mine in the bulk foods section at Whole Foods)

5 cups boiling water

6 cups bread flour (you can use ap but bread flour is better)

3 cups whole wheat flour

1/3 cup sugar or 1/2 cup honey

1/2 cup canola oil

2 T. yeast

2 T. salt

1/2 cup old-fashioned rolled oats (optional)

1. Add the boiling water to the cereal mix in the bowl of your mixer. If your house is quite cool, you may want to do this step in a warm oven. Stir occasionally, and let sit about 1 hour, or until the mixture reaches no less than 105°. If your water gets cooler than 105°, you will have trouble activating your yeast. But, if it doesn't soak for about an hour, your grain won't soften enough. It's not nearly as tricky as I'm making it sound. If you don't like getting technical, just go an hour with your mixture sitting in the warmest place in your kitchen and it will be fine (probably).

2. While cereal mixture sits, combine your flours in a separate bowl. Once the cereal mixture has cooled (to no less than 105°, remember), stir in the sugar (or honey), yeast, and oil. With dough hook attached, turn your mixer on to low speed and add in flours one cup at a time. Knead on low 2 minutes, then cover with plastic wrap and let the dough rest for 20 minutes for autolyse to take place (enzymatic breakdown of flour cells before the salt is added which adds lift, tenderness and gluten enhancement to your dough. If you want to get more technical than that, may I direct you to google?).

3. Add the salt, knead on low speed (I set my mixer on 2) until the dough clears the sides of the bowl, about 8 minutes. If the dough seems really sticky, add a few additional tablespoons of flour.

Cover the dough with a damp dish towel and allow to rise until doubled in size (about an hour).

4. Spray 4 loaf pans (8 1/2 x 5 1/2) with vegetable oil spray. Punch down your dough and turn it onto a floured work surface. Form the dough into a ball, then divide into 4 even portions.

Pound each portion into a flat, rectangular shape. Starting at a short end, roll the dough tightly into a log, sealing at the seam by pinching the dough between your fingers.

5. Lightly wet the top of each loaf and roll in oats to coat them evenly. Place oat tops up, seam sides down into your bread pans. Cover loosely with a slightly dampened towel, and allow to rise until almost double in size (approx. 45 minutes) or until the loaves are "peeking" above the pan. Don't forget to turn your oven on about mid-rise, to 350°.

6. Bake for 35-40 minutes, until loaves are nicely browned and an irresistible bread smell has permeated your entire home. Cool on a wire rack.

These loaves freeze well, and I PROMISE, they are worth all the work. This recipe is not worth being intimidated by. Give it a try. I think you'll be glad that you did.