In a large mixing bowl of a stand mixer, combine water, yeast and 1 cup of flour. Let set for 5 minutes until mixture is bubbly.
2 ⅔ cup warm water, 2 ¼ teaspoon yeast, 4 ½ - 5 ½ cups white whole wheat flour
Stir in cereal, vital wheat gluten, oil, honey and salt.
1 cup 7 grain cereal, 3 tablespoons vital wheat gluten, ¼ cup oil, ¼ cup honey, 1 teaspoon salt
Add flour one cup at a time until 4 cups of flour have been added. After all four have been incorporated, slowly add ¼ of flour at a time up to an additional cup of flour as needed. Amount of flour added varies.
Knead flour in mixer for 10 minutes on low speed.
Place dough in a greased bowl and cover with a piece of plastic wrap sprayed with nonstick spray.
Let rise until double (60-90 minutes)
Punch down dough and divide into two pieces. Shape each piece into a loaf and place in a greased bread pan. Cover pans with plastic wrap and let rise again for 45-60 minutes.
Preheat oven to 375. Place loaves in oven and bake for 30 minutes.
Cool for 10 minutes on a baking rack. Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled. Once loaves are cooled, slice and store.
Optional: Bread can be brushed with melted butter when removed from oven. The butter gives a nice gloss to the crust and adds a delicious taste.
I use a 7 grain cereal in this recipe. I buy a premixed cereal that contains oats, red hard wheat, flax seed and others. You can substitute oatmeal. The cereal is not cooked before added to mixture.
I use active dry yeast (not instant). 1 package = 2 ¼ teaspoons of yeast.
To activate the yeast use lukewarm water that's not too hot. The temperature should be between 105-110 degrees.
Amount of flour used varies depending on humidity, liquid measurements, and the flour itself. Add flour 1 cup at a time at the beginning. When dough begins to form, add flour ¼ of a cup at a time until dough is holds together and isn't too sticky.
Let dough rise until doubled on the first rise. Time will vary depending on temperature of your kitchen.
Let bread cool completely before slicing.
To keep bread fresh, freeze bread that won't be eaten within two days.