Instructions: Note 1: (10 1/4 oz), OR (or stone-ground whole wheat)

Note 2: (2 1/4 ozs) OR molasses, light/dark corn syrup or honey Note 3: OR 1/2 to 3/4 cups ( ozs) lukewarm water (105 F-110 F)

Again, I have altered a King Arthur Flour Recipe to produce this really wholesome loaf. Ive only made this once and although my husband thought it was delicious, it tended not to hold together well cut. Perhaps I used a little to much liquid. So, although you want it slack, make sure its not too sticky to handle. Should you not have KAs 10-Grain-Cereal on hand, not to worry, you can certainly use some substitute such as any multi-grain cereal. You should also know that although some of the ingredients are my own, the method is directly lifted from a King Arthur Flour recipe.....Credit should be mainly theirs.

Combine all the ingredients EXCEPT the water and salt into mixer bowl.

Using the paddle attachment stir the ingredients, then add about 1/2 cup of the water, pouring it in slowing as the mixer runs. Stir again; the dough will begin to clump up and form a ball. At this point, give a few more stirs and cover the bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes or so. This gives the flour a chance to absorb the liquid, and will help prevent you from adding too much flour as you knead the dough later.

Kneading the Dough: Switch to the dough hook and add in the salt, mix until well distributed. Knead the dough on speed #2 for 3 minutes, adding a little more water if dough is too dry. Stop machine and allow dough to rest 2 minutes; start machine and knead another 2-3 minutes. The dough should become springy, supple, smooth, soft...when you poke it, it should feel like a babys bottom.

First Rise: Use your bowl scraper to scrape any dried bits of dough out of your mixing bowl, grease the bowl with pan spray, and place the kneaded dough in the bowl. Cover the bowl, and allow the dough to rise for about 1 to 1 1/2 hours. (I like to place plastic over the bowl, then a damp towel.) Ideally, the rising temperature will be between 75F and 85F. (I like to place the covered bowl in a unheated oven with the oven light on.)

Shaping: After the dough has risen, transfer to a lightly greased work surface, gently deflate it, and shape it into an oval about 8 inches long. Do not punch or treat it roughly; this will just make the gluten "seize up" and become hard to work with.

Transfer the shaped loaf to a lightly grease 8 1/2 x 4 1/2- inch loaf pan.

Second Rise: Cover the pan. We use an acrylic dough-rising cover, as its easy and reusable; but feel free to use a dampened towel, or lightly greased plastic wrap. Just be sure either of those two is place LOOSELY over the pan; you dont want your loaf hindered in any way as it rises. Set the pan in a 75- 85F rising area, and let the loaf rise till its highest point (the center) has crowned about 1 inch over the rim of the pan; this should take 30 to 45 minutes, or perhaps slightly longer.

Baking: Place the bread in a COLD oven, and turn the heat to 350F. Bake the bread for 35 minutes. Insert instant-read thermometer into the side of the bread. It should read 190F. If not, give it a few more minutes and measure the temperature again.

When done, remove it from the oven, and transfer it immediately to a cooling rack. Run a stick of butter or margarine over the top crust, if desired; this will make the crust soft. Allow the bread to cool before cutting.

When cool, store it in a plastic bag, at room temperature, or freeze it.

Yield: 1 loaf

Results: Joe just loved this bread. Asked me to make more soon.

Weather Lovely. High about 70. Ambient kit temp 70

Ingredients: Used exact amount of flour and cereal called for. Measured out 3/4 cup water, but only used a tad ore than 1/2 cup. Dough was slack, but very supple. Used room temp water.

Method: Standard Kitchen Aid method.

Weight: 1 lb, 11 ozs after kneading
First rise: 1 1/2 hours
Second rise: 1 hour

Baking Time: almost an hour

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