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1
To make the dough in a bread machine: put the dough ingredients in the bread pan in the order listed and running the dough cycle.
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2
Peek at the dough after a few minutes to make sure that the dough is neither too dry or too wet.
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3
It should be somewhat sticky and soft, but it should pull away from the sides of the pan when the machine kneads it.
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4
If it is too wet, add additional flour 2 Tbsp at a time.
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5
If it's too dry, add 1-2 Tbsp of water.
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6
If you adjusted the consistency, check it again after a few more minutes of kneading.
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7
This sounds more complicated than a normal bread machine recipe, but I promise, it's still easy.
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8
If you had to adjust the consistency a lot, you may want to reset the machine and start the dough cycle over to make sure it gets kneaded properly.
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9
When the dough cycle is complete, continue to step 21.
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10
To make the dough by hand: combine the water, sweetener and yeast, until completely dissolved.
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11
Combine the remaining dry ingredients in a large mixing bowl, and stir until mixed.
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12
Combine the hot cereal and the yeast mixture and pour into a well in the dry ingredients.
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13
With a wooden spoon, stir the dry ingredients into the wet a little at a time, first forming a thin batter, then a dough.
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14
When it gets too thick to stir, turn it out onto a counter and begin kneading.
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15
As with the bread machine instructions, adjust the consistency of the dough as you're kneading.
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16
This dough will be sticky, but should still be able to be kneaded.
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17
Knead for 20-30 minutes.
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18
Return dough to the mixing bowl, and let rise, covered, until about doubled.
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19
This time will vary widely depending on the temperature, yeast, and other factors, but should be somewhere between one and three hours.
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20
When you poke the dough, the hole that you make should not fill in right away, and the dough should sigh slightly.
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21
Turn the dough out onto a lightly floured surface and punch it down and knead it a couple of times.
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22
Preheat the oven to 450F, with a baking stone inside if you have one.
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23
Roll the dough up into a log about 12-14 inches long.
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24
Sprinkle a pizza peel or a cookie sheet with no sides liberally with the dry hot cereal and put the loaf in the middle.
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25
Brush the loaf with water and sprinkle with the poppy seeds and cover with a damp towel.
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26
Allow the loaf to rise for about 45 minutes, or until approximately double.
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27
Slash the top diagonally with a sharp knife.
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28
Put the loaf in the oven, directly on the baking stone, if you are using one.
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29
For a crispier crust, spray the inside of the oven with water every couple of minutes during the first 10 minutes of baking.
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30
After 10 minutes, turn the oven down to 350F.
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31
Bake for an additional 25-35 minutes, until the loaf is nicely browned and sounds hollow when you tap on the bottom.
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32
Cool on a rack for at least 20 minutes before slicing.
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33
If you would like to make sandwich bread instead, do the last rise in the loaf pan, and bake in a greased loaf pan at 350F for 35-45 minutes.
