Multigrain Bread

1 1/4 cups (6.25 oz) seven-grain hot cereal mix
2 1/2 c. boiling water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. honey
4 Tbs. unsalted butter, melted and cooled
2 1/2 tsp. instant yeast
1 Tbs. salt
1/2 c. oats
optional: 3/4 c. pumpkin seeds or sunflower seeds (I don't put these in)

Place cereal mix in bowl of a stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in a separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (you may not need quite all of the flour).  Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all purpose flour and knead until it does) continue to knead dough for 5 more minutes.  Add seeds if using.  Place dough in a large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two loaf pans.  Transfer dough to lightly floured counter and divide in half.  Form into loaves ( go here to see how).  Spray loafs lightly with cooking spray and roll in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size.

Bake at 375 degrees 35-40 minutes, until loaves register 200 degrees.  Let cool for 5 minutes in pan before removing to a wire rack.

from ourbestbites.com  there are great pictures on their site