-
1
Place cereal in large bowl.
-
2
Pour 2 cups boiling water over.
-
3
Let stand until mixture cools to between 105F.
-
4
and 115F., about 20 minutes.
-
5
Sprinkle yeast over cereal.
-
6
Add 1 cup bread flour, oil, sugar and salt and stir until smooth.
-
7
Gradually mix in enough remaining bread flour to form dough.
-
8
Cover dough; let rest 15 minutes.
-
9
Turn out dough onto floured surface.
-
10
Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.
-
11
Oil large bowl.
-
12
Add dough to bowl; turn to coat.
-
13
Cover bowl with clean kitchen towel.
-
14
Let dough rise in warm area until doubled, about 1 hour.
-
15
Mix all seeds in bowl.
-
16
Punch down dough.
-
17
Turn out onto lightly oiled surface.
-
18
Knead briefly.
-
19
Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds.
-
20
Place loaf atop seeds.
-
21
Cover with towel.
-
22
Let rise in warm area until almost doubled, about 30 minutes.
-
23
Position 1 oven rack in center and 1 just below center in oven.
-
24
Place baking pan on lower rack and preheat oven to 425F.
-
25
Brush loaf with water.
-
26
Sprinkle with remaining seed mixture.
-
27
Using sharp knife, cut 3 diagonal slashes in surface of loaf.
-
28
Place baking sheet with loaf in oven.
-
29
Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
-
30
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes.
-
31
Transfer to rack and cool.
-
32
(Can be made 1 day ahead.
-
33
Wrap in plastic; store at room temperature.)
-
34
*Available at natural foods stores.
