Sunflower Seven-Grain Bread

Enjoy breakfast with this delicious seven grain bread baked using two types of Gold Medal® flour.

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Prep Time 25 min
Total Time 2 hr 55 min
Servings 16

Ingredients

1 1/2: cups Gold Medal® all-purpose* flour or Better for Bread™ bread flour

3: tablespoons packed brown sugar

2: tablespoons vegetable oil

1 1/2: teaspoons salt

1: package regular or quick active dry yeast

1: cup very warm water (120° to 130°)

1 1/2: cups 7-grain ready-to-eat cereal

1/2: cup raw sunflower nuts

1: to 1 1/2 cups Gold Medal® whole wheat flour

: Vegetable oil

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Directions

1 Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
2 Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
3 Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
4 Grease bottom and sides of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening.
5 Punch down dough. Flatten with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
6 Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 400°.
7 Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack; cool.