Instructions: Seven-grain cereals are available in health and natural foods stores, and although different brands may have different proportions, all work equally well in this recipe. The usual combination consists of some blending of wheat, oats, triticale, millet, soybeans, buckwheat and yellow corn.

MAKES 1 LOAF

In large mixing bowl, mix the boiling water and cereal; let stand until cooled. Add the oil, honey, and salt to cereal. In small bowl or cup, mix the warm water into the yeast. Let stand 5 minutes or until yeast is foamy. When cereal mixture has cooled to 105F-115F., add yeast and egg. Stir in enough whole wheat flour to make a stiff dough; let stand 15 minutes. Turn out onto lightly floured board and knead until smooth, about 5 minutes. Wash bowl, lightly grease it, add dough to bowl, turn over to grease top, and let rise in a warm place until doubled, about 1 to 2 hours.

Punch dough down and shape into an oblong loaf. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Place dough into pan. Let rise in warm place until doubled, about 1 hour. Preheat oven to 375F. Bake 30 to 35 minutes, or until loaf is browned and sounds hollow when tapped. Remove from pan and cool on rack.

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