Homemade Multi-Grain Bread with Sunflower Seeds and Oats

Ingredients:

• 1 cup (5 ounces) seven-grain hot cereal mix (e.g., Bob's Red Mills 10 grain hot cereal)
• 2 cups boiling water
• 3 tablespoons unsalted butter, melted and cooled, plus extra for brushing
• 3 tablespoons honey
• 2 1/2 to 3 cups (12 1/2 to 15 ounces) all-purpose flour
• 1 cup (5 1/2 ounces) whole wheat flour
• 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup unsalted sunflower seeds
• 1/4 cup old-fashioned rolled oats or quick-cooking oats

Instructions:

1. In a medium bowl, stir the cereal mix and boiling water together. Let it stand, stirring occasionally, until the mixture resembles a thick porridge and is just warm (about 110 degrees Fahrenheit), approximately 30 minutes.
2. Stir in the melted butter and honey.
3. In a standing mixer fitted with the dough hook attachment, combine 2 1/2 cups of all-purpose flour, whole wheat flour, yeast, baking powder, and salt. Mix on low speed.
4. Add the cereal mixture to the mixer and mix until the dough comes together, about 2 minutes.
5. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. Add the sunflower seeds during the final minute of mixing.
6. If needed, add the remaining 1/2 cup of all-purpose flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.
7. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball.
8. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let it rise in a warm place until doubled in size, approximately 1 to 1 1/2 hours.
9. Grease a 9 by 5-inch loaf pan. Turn the dough out onto a lightly floured counter and roll it into a tight cylinder. Pinch the seam closed.
10. Place the loaf, seam side down, in the prepared pan. Mist the loaf with vegetable oil spray, cover loosely with plastic wrap, and let it rise in a warm place until nearly doubled in size. The dough should barely spring back when poked with a knuckle, which takes around 45 to 75 minutes.
11. Preheat the oven to 350 degrees Fahrenheit. Brush the loaf lightly with melted butter, sprinkle with oats, and lightly spray with water.
12. Bake until golden and the center of the bread registers 200 degrees Fahrenheit on an instant-read thermometer. This usually takes 40 to 50 minutes. Rotate the loaf in the pan after 15 minutes of baking.
13. Once baked, remove the bread from the pan and place it on a wire rack. Allow it to cool to room temperature, about 2 hours, before serving.

Enjoy your homemade multi-grain bread with a delightful combination of sunflower seeds and oats!