Seven Grain Honey Bread

I just tried a new bread recipe and I loved it.  It definitely won't replace my good ole whole wheat recipe- but it's a fun change.  Afterall- variety is the spice of life.  Just for fun, I placed in the picture these beautiful hydrangeas that Brigham gave me after Laini was born.  They are so beautiful!

Yield:  Three medium round, or two 9 X5 inch loaves.  (I actually ended up with three loaves- cause I had to keep adding extra flour- must have been a humid day.)

1 1/2 cups boiling water

1 cup seven grain cereal

1 1/2 Tbl active dry yeast

pinch sugar

1/4 cup warm water (105-115)

1/4 cup warm buttermilk

1/3 cup honey

3 Tbl oil

2 Tbl melted butter

3 eggs

1 Tbl salt

4 1/2- 5 cups flour-(I used whole wheat)

1.  In a small bowl, pour boiling water over the seven-grain cereal.  Let stand for 1 hour to soften and come to room temperature.

2.  In a small bowl, proof yeast and pinch of sugar in warm water.

3.  In a large bowl, using a whisk, combine the buttermilk, honey, oil, butter, eggs, salt and 1 cup of the flour.  Beat hard until smooth, about 1 min.  Add the cereal and yeast mixture.  Add the remaining flour until a soft, sticky dough is formed that just clears the sides of the bowl.

4.  Turn the dough out on to a lightly floured surface and knead until a soft and springy dough is formed, about 3 minutes.  (  I just leave it in the Bosch for all of this.)  The dough will have a nubby and slightly tacky feel.  Place in a greased deep container, turn once to coat the top, and cover with plastic wrap.  Let rise until doubled in bulk, about 1-1 1/4 hours.

5.  Divide dough into round loaves or bread pans.  Cover loosely with plastic wrap and let rise til doubled in bulk- about 30-40 minutes.

6.  Preheat oven to 375, bake 35-40 minutes.  Cool on racks before slicing.