Multi-Grain Bread - cooking recipe

Ingredients

1/2 cup red river cereal (or 5-grain or 7-grain cereal)
1 1/2 cups boiling water
2 tablespoons honey
2 tablespoons canola oil
2 cups whole wheat flour
3/4 cup all-purpose flour
1/4 cup oat bran or 1/4 cup wheat bran
1 (1/4 ounce) envelope fast rising yeast, instant (or 2 1/4 tsp if you buy yeast in bulk)
1 teaspoon sugar
1/2 teaspoon salt (optional)
1 egg

Preparation

Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
Stir honey and oil into the cereal; heat until hot (about 125-130\u00b0F or 50-55\u00b0C).
In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
Beat in hot cereal mixture and egg.
Using electric mixer beat for 2 minutes at high speed.
Stir in enough remaining whole wheat flour to make a stiff batter.
With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
Remove wrap, bake at 375\u00b0F 35-40 minutes or until bottom sounds hollow when tapped.
Remove from pan, cool on a rack.