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1
In a large bowl of mixer, add the cereal and boiling water, stirring well, let sant for 1 hour until the mixture becomes thick porridge like texture.
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2
In a medium bowl, whisk together both all-purpose flour and whole wheat flour.
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3
After about 1 hour, pour the honey, oil or melted butter into cereal mixture.
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4
Add the yeast and mix well with a wooden spatula.
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5
Put the dough hook onto the mixture, start to add the flour mixture gradually until all the flours are in the mixture.
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6
Knead the dough until it comes together and forms into a ball, about 3 minutes.
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7
Cover the bowl with a clean and damp kitchen towel.
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8
Allow the dough to rest for 20 minutes.
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9
Add the salt into the dough, and knead it until elastic and smooth, about 8 minutes.
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10
You may need to add a bit more flour or water depending on the consistency of the dough.
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11
Knead in all the seeds until evenly distributed.
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12
You may need to turn the dough onto a lightly floured surface to knead the seeds into the dough by hand in the end.
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13
Coat the large mixing bowl with the cooking spray or oil, add the dough, turn it once to ensure all the sides are covered by oil.
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14
Cover with the towel and let stand in a warm place to allow it to double in size, 1 to 1 1/2 hours.
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15
Grease two 9 by 5-inch loaf pans.
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16
Divide the dough into two equal portions.
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17
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
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18
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
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19
Turn the dough seam side up and pinch it closed.
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20
Roll each dough into oats to coat evenly.
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21
Place the doughs into the prepared loaf pans and press it gently so it touches all four sides of the pan.
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22
Cover with the damp towel again and let double in volume again, another 40 minutres or so.
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23
About 20 minutes later, start to preheat the oven to 375F (190C).
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24
Bake for 35 to 45 minutes until golden brown.
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25
Transfer the bread right away to a wire rack.
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26
Let cool to room temperature.
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27
Slice into slices and store in zip-lock bags in the freezer for up to at least 1 month.
