Seven-Grain Cereal Bread
Makes 1 loaf
2 to 2-1 / 2 cups whole wheat flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
1 / 4 cup milk
2 tablespoons butter or margarine
2 tablespoons honey
2 / 3 cup seven-grain hot cereal
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, milk, butter and honey until very warm (120o to130oF). Stir in cereal; let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 7-inch rope. Place ropes side by side in greased 8-1 / 2 x 4-1 / 2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice (1 / 12 of recipe)
Serving weight: 2.2 ounces (61 grams)
Calories 130; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 24 g; Dietary fiber 4 g (1.8 g/oz); Sugars 3 g; Protein 5 g