Saturday Bread Recipe

    This bread is pictured in the Saturday Bread Baker’s Mitts pattern. It was inspired by the Easy Multigrain Sandwich Bread from Cook’s Illustrated Magazine, my favourite non-knitting publication. I use a standing mixer, but mixing and kneading entirely by hand will work very well.

1 1/4 cups 8 or 12 grain hot cereal mix

2 1/2 cups boiling water

3 cups all-purpose flour

1 1/2 cups whole wheat flour

1/4 cup olive oil

1/4 cup honey

2 1/2 tablespoons instant yeast

1 tablespoon salt

3/4 cup unsalted, roasted sunflower seeds

  1. Place cereal mix in a heat proof bowl and pour boiling water over it. Let stand until it cools to about 100 degrees, about an hour.
  2. Combine cereal mixture, olive oil, honey and yeast in a stand mixer bowl. Mix at low speed until combined.
  3. Gradually add 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat flour and mix until the dough becomes a ball, adding more flour when needed. Cover with plastic wrap and let the dough rest for 20 minutes.
  4. Using kneading hook, knead at medium speed, adding salt and more all purpose flour if necessary, until the dough clears the sides of the bowl.
  5. Add seeds and knead for 8 minutes.
  6. Cover with plastic wrap and let rise until double in bulk, about an hour.
  7. Turn dough onto floured board, punch down to remove air pockets, and shape tightly into a long rectangle.
  8. Place on parchment covered baking sheet and cover lightly with plastic wrap. Heat oven to 375 degrees.
  9. Let dough rise until almost doubled. Dough will spring back just a bit when poked.
  10. Use a sharp knife to make four 1/4” cuts diagonally across the dough.
  11. Bake for 55 to 65 minutes until an instant read thermometer registers 200 degrees or when the loaf is well browned and sounds hollow when tapped on the bottom.
  12. Let cool on a wire rack.