This recipe has been tested and tweaked over time. Most of the modifications (so far) are to simplify the process.

For each rise, the dough should be kept in a warm area, covered with plastic wrap or a damp kitchen towel. If a suitably warm place is not available (cold season, air conditioned house, etc), use a conventional gas oven: turn on the oven; as soon as the element fires up, turn off the oven. This will provide a suitably warm environment for the dough to properly rise.

This recipe will make either: two loaf or one boule.

Cook & Prep Time

Total prep and cooking time is estimated at about 240 minutes (4 hours). This does not include cool down time of 2 hours.

Chart

Chat of Time
Hour:Minute
00:00
00:10
01:10
01:35
01:55
02:55
03:35
04:15

Special Equipment

  • Two 9×5" loaf pans; coat with butter or olive oil – or –
  • Baking stone, if making a boule.
  • Stand mixer with dough hook (or clean counter top to hand kneed).
  • Cooling rack.

Ingredients

Step 1

  • 180 grams (1 ¼ cup) seven-grain hot cereal mix
  • 2 ½ cups boiling water

Step 2

  • 425 grams (3 cups) all-purpose flour (not bread flour)
  • 235 grams (1 ½ cups) whole wheat flour –or– substitute equal amounts of other glutenous grain (rye, spelt, barley, etc).
  • 3 teaspoons instant or rapid-rise yeast

Step 3

  • 80 grams (¼ cup) honey –or– molasses, depending on the desired flavor profile.
  • 60 grams (4 tablespoons) unsalted butter, melted and cooled

Step 4

  • 17 grams (1 tablespoon) salt

Preparation

Hydrate Cereal

60 minutes

  • Place cereal in bowl of stand mixer fitted with dough hook and add boiling water; stir.
  • Let stand, stirring occasionally, until mixture cools to 37°C (100°F) and resembles thick porridge, about 1 hour.

Combine

  • While cereal is cooling, whisk together flours and yeast in a separate bowl.
  • Once cereal mixture has cooled, add and mix on low speed till combined:
    • Honey
    • Butter
  • Add flour/yeast mixture, ½ cup at a time; knead until cohesive mass starts to form.

1st kneed & rest

25 minutes

  • Continue kneading for 1 to 1 ½ minutes.
  • Cover bowl tightly with plastic wrap
  • Let dough rest for 20 minutes.

2nd kneed & rest

70 minutes

  • Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes
  • Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball (about 12 minutes).
  • Place dough in large, lightly greased bowl
  • Cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

3rd kneed, rest, and pans

40 minutes

Loaf Pans

If baking in loaf pans:

  • Oil two loaf pans.
  • Transfer dough to lightly floured counter and divide in half.
  • Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.
  • Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.
  • Turn loaf seam side up and pinch it closed.
  • Repeat with second piece of dough.
  • Cover loaves loosely with greased plastic and let until nearly doubled in size 30-40 minutes.
  • Dough should barely spring back when poked with knuckle.

Boule

If baking the bread as a boule:

  • Simply punch down the loaf and cover
  • Let rise until nearly doubled in size 30-40 minutes.
  • Dough should barely spring back when poked with knuckle.

Bake

40 minutes

Loaf Pans

If baking in loaf pans:

  • 30 minutes before baking, adjust oven rack to middle position and heat oven to 190°C (375°F).
  • Bake until loaves register 95°C (200°F), 30-35 minutes.
  • Transfer pans to wire rack and let cool for 5 minutes.

Boule

If baking as a boule:

  • 30 minutes before baking, adjust oven rack to middle position.
  • Oil a baking stone with olive oil and place it on the middle rack.
  • Heat oven to 190°C (375°F).
  • Drop the dough onto the baking stone
  • Bake until loaves register 95°C (200°F), 35-45 minutes.

Cool

120 minutes

  • Remove loaves from pans (or remove boule from oven)
  • Return loafs to rack
  • Let cool to room temperature, about 2 hours, before slicing and serving.

Storage

Day to Day Storage

  • Unsliced bread can be stored in the open for about 4 to 5 days.
  • Wrap sliced bread fully in parchment paper.

Freezing

  • Bread can be wrapped in freezer paper or parchment, then sealed with plastic wrap.
  • To re-heat/thaw:
    • Heat an oven to 400°F.
    • Remove bread from freezer and unwrap.
    • Place bread in oven and let warm for five minutes.
    • Turn off oven, and open door slightly ajar.
    • Leave bread in oven until cool enough to handle.

Notes

  • For those without a stand mixer: Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, rough ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with recipe as directed.
  • So far, Saf Instant Yeast yields the best results (http://a.co/9xa0L9L)