Ingredients
1/2 cup seven-grain cereal2-1/2 cups water1/3 cup molasses1/4 cup butter, cubed6-1/4 to 7 cups all-purpose flour1 cup whole wheat flour1/3 cup packed brown sugar3 teaspoons salt2 packages (1/4 ounce each) quick-rise yeast2 large eggs
Preparation
In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
