I have been looking for a dark, dense, chewy, grainy, nutty bread for years and I think I have found a winner! This afternoon the whole cabin smelled wonderful while these were baking- almost like candy, probably due to the molasses. As I eat Red River cereal almost every morning, I usually have it on hand in the pantry. These are great with butter and raspberry jam.
Multigrain Cereal Bread
2- ½ cups milk
1 cup wheat germ
1 cup Sunny Boy or Red River cereal
2 tablespoons instant yeast
3 cups whole-wheat flour
½ cup molasses
½ cup canola oil
½ cup unsalted sunflower or sesame seeds
1-½ cups warm water
2 teaspoons salt
2 tablespoons brown sugar
5 cups all-purpose flour
Heat milk in a saucepan over medium heat until bubbles begin to appear around the edges. Remove from heat. Pour scalded milk over the wheat germ and cereal in a large mixing bowl to soften. Set aside to cool until just warm.
In another large bowl, mix yeast with 2 cups of whole-wheat flour. Stir in cooled cereal mixture, molasses, canola oil, sunflower or sesame seeds, warm water, salt, and brown sugar. Beat in remaining whole wheat four until it forms a soft but sticky dough.
Turn out onto a floured surface, let rest for 5 minutes, then begin kneading. Add all-purpose flour until dough is smooth and silky, but be cautious and add flour slowly. The bran in the mixture can suddenly absorb liquid and you may be left with a dough that is too dry. (Note: you probably will not need to add the entire amount of all-purpose flour. Be sure to stop adding when the dough is the right consistency.)
Form three large loaves and let rise in greased bread pans, covered, until doubled, about 45 minutes. Bake in a preheated 375 degrees (F) oven for 20 minutes. Reduce heat to 350 degrees (F) and bake 20-25 minutes longer. Makes 3 loaves.
Another great recipe from my High Plains: The Joy of Alberta Cuisine by Cinda Chavich.