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1
In a small heavy sauce pan bring 1 1/2 cups water, honey, molasses and butter to a boil.
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2
Slowly stir in the 1 1/4 cups of multi grain cereal. Lower heat, cover and simmer for 10 minutes.
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3
In a large bowl combine cooked cereal and the 1 cup of cold milk. Allow to cool to approximately 85 degrees.
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4
Add the yeast and stir to dissolve. Continue stirring to combine ingredients or use a large mixer to mix well.
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5
Mix the flours and salt in a separate bowl. Attach dough hook to mixer and start on low speed.
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6
Add flour to cereal mixture one cup at a time.
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7
Add flax and sunflower seeds and nuts.
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8
Continue mixing until dough cleans the sides of the bowl (you may need to add more flour).
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9
Remove from mixer and place on floured surface. Knead for 5 minutes.
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10
Clean the mixer bowl, add two tablespoons of vegetable oil to clean bowl and spread around in bowl to cover sides.
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11
Place dough in bowl and flip it over so the oily side is on top.
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12
Turn on your oven light (this provides the warmth to proof your dough). Place bowl in the oven and close door. Let rise until dough is double in size - about one hour.
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13
Remove from oven, place on floured surface, separate into 2 pieces, knead each piece for 5 minutes, form each into a cylinder to fit the loaf pans. Oil loaf pans, place dough in loaf pans and return to oven.
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14
Remember to leave the light on, let dough rise for 1 hour or until dough mounds above the pan, then bake for 35-40 minutes at 375 degrees.
