Multigrain Seeded Loaf

1. Prepare Grain Mixture

Pour 2.5 cups of boiling water over 1.25 cups of seven-grain hot cereal mix in a bowl. Let it stand for an hour until the grains absorb the water and soften into a thick porridge.

2. Mix Flours

Whisk together 3 cups of all-purpose flour and 1.5 cups of whole-wheat flour in a separate bowl to ensure even distribution.

3. Combine Wet Ingredients

Once the grain mixture has cooled, transfer it to the bowl of a stand mixer fitted with a dough hook. Add 0.25 cups of honey, 4 tablespoons of melted and cooled butter, and 2.5 teaspoons of instant yeast. Mix on low speed until thoroughly combined.

4. Form Dough

Gradually add the flour mixture to the wet ingredients in the stand mixer. Knead on low speed for about 1.5 to 2 minutes, until everything forms a cohesive mass. Let the dough rest for 20 minutes, covered with plastic wrap, to allow the flour to hydrate.

5. Add Salt and Knead

After the rest period, add 1 tablespoon of salt to the dough. Knead on medium speed for 3 to 4 minutes initially, then continue kneading for another 5 minutes until the dough is smooth and elastic. Add 0.75 cups of unsalted pumpkin seeds and knead on low speed for another 15 seconds to incorporate.

6. First Rise

Transfer the dough to a lightly floured counter and knead by hand a few times to ensure the seeds are well incorporated. Shape into a smooth ball, place in a large lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes to an hour until nearly doubled in size.

7. Shape Loaves

Once risen, turn the dough onto a lightly floured counter and divide it into two equal parts. Shape each into a 9 by 6-inch rectangle, then roll tightly into a loaf. Spray or brush the tops with water or vegetable oil and coat with 0.5 cups of rolled oats.

8. Final Rise

Place each loaf into a greased 9 by 5-inch loaf pan and cover loosely with greased plastic wrap. Let rise for another 30 to 40 minutes until nearly doubled in size.

9. Bake

Preheat the oven to 375°F with the rack in the middle position. Bake the loaves for 35 to 40 minutes until golden brown and the internal temperature reaches 200°F.

10. Cool

Remove the loaves from the oven and let cool in the pans for 5 minutes. Transfer to a wire rack to cool completely to room temperature, about 2 hours, to prevent soggy bottoms.