How To: Make multigrain bread

Use your favorite multigrain cereal to bake this hearty – and delicious – bread.
You Will Need
* 2/3 c. multigrain cereal
* 1 ¾ c. boiling water
* 2 ¼ tsp. active dry yeast
* 2 ½ c. bread flour
* 2 tbsp. olive oil
* 1 tbsp. sugar
* 1 ½ tsp. salt
* 1 ½ c. whole wheat flour
* 2 c. water
* 2 tsp. each sesame, flax, and poppy seeds (optional)
* A baking stone (optional)

Step 1: Mix cereal and water
Put the cereal in a large bowl, stir in the boiling water, and let it sit for 20 minutes.

Step 2: Add the yeast
Add the yeast and stir until it's dissolved. Let it stand for a few minutes until the yeast begins to foam.

Step 3: Add some bread flour
Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.

Step 4: Add the rest of the flour
Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.

Step 5: Knead the dough
Put the dough on a lightly floured surface and knead it for about 10 minutes, until it's smooth.

Step 6: Put dough in an oiled bowl
Put the dough in a large, lightly oiled bowl, turning it until it's covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.

Step 7: Punch it
Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.

Step 8: Sprinkle the seeds
If you're using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it's almost doubled, about 40 minutes.

Step 9: Preheat oven
Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.

Step 10: Bake the bread