Multi-Grain Bread with Sesame, Flax and Poppy Seeds - cereal

Method

• Place cereal in large bowl.
• Pour 2 cups boiling water over.
• Let stand until mixture cools to between 105F.
• and 115F., about 20 minutes.
• Sprinkle yeast over cereal.
• Add 1 cup bread flour, oil, sugar and salt and stir until smooth.
• Gradually mix in enough remaining bread flour to form dough.
• Cover dough; let rest 15 minutes.
• Turn out dough onto floured surface.
• Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.
• Oil large bowl.
• Add dough to bowl; turn to coat.
• Cover bowl with clean kitchen towel.
• Let dough rise in warm area until doubled, about 1 hour.
• Mix all seeds in bowl.
• Punch down dough.
• Turn out onto lightly oiled surface.
• Knead briefly.
• Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds.
• Place loaf atop seeds.
• Cover with towel.
• Let rise in warm area until almost doubled, about 30 minutes.
• Position 1 oven rack in center and 1 just below center in oven.
• Place baking pan on lower rack and preheat oven to 425F.
• Brush loaf with water.
• Sprinkle with remaining seed mixture.
• Using sharp knife, cut 3 diagonal slashes in surface of loaf.
• Place baking sheet with loaf in oven.
• Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
• Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes.
• Transfer to rack and cool.
• (Can be made 1 day ahead.
• Wrap in plastic; store at room temperature.)
• *Available at natural foods stores.