Multigrain Bread

6 ¼ ounces (1¼ cups) 7-grain hot cereal mix (Bob's) 20 ounces boiling water 15 ounces all purpose flour 7 ½ ounces whole wheat flour 4 tablespoons honey 4 tablespoons unsalted butter 2 ½ teaspoons instant yeast 1 tablespoon salt ¾ cup sunflower seeds, unsalted ½ cup rolled oats

Place cereal mix in mixer's bowl and pour boiling water over. Mix over next hour or so, until temp drops to 100 F. Mix flours together in another bowl. Melt butter and cool slightly; Add honey, butter, and yeast to cereal mixture and mix well by hand. Attach bowl to stand mixer with dough hook attached. With Mixer on low add flour mix ½ cup at a time until dough forms (about 2 minutes). Cover bowl with plastic and let rest for 20 minutes. Add salt and knead on med-low until dough comes away from sides of bowl (4-5minutes). Add 2- 3 Tbsp flour if needed. Knead for another 5 minutes. Add seeds and knead for 15 seconds. Remove dough, place on lightly floured surface, knead to distribute seeds and form a taut elastic ball. Place dough in greased 4 quart bowl, cover, let rise 45-60 minutes till doubled. Adjust oven rack to middle, preheat to 375 degrees. Spray 2 9x5” loaf pans with cooking spray. Place dough on lightly floured surface and gently pat to 12x9”rectangle. With dough scraper, cut in half into 2-6x9” portions. Roll each into 9" loaf, being careful to seal seam as loaf is rolled. Place seam side down and spray with oil. Pat surface with rolled oats. Place loaves in pans, gently pressing into corners. Cover and let rise until doubled, 30-40 minutes. Bake until internal temperature is 200°F, 35-40 minutes.