Easy Mixer Peasant Batter Bread

1 tbsp Canola Oil
2 cup (1 serving) Kellogg's All-Bran Cereal
2.50 cup (8 fl oz) Water, tap
6 tsp packed Brown Sugar
1 serving Egg white, large
2 serving active dry yeast ( 1 pk)
5 cup Flour - Gold medal all purpose flour
2 cup Great Value Shredded Wheat Cereal bite size shredded wheat 1 cup
6 serving Kitchen Bouquet Seasoning and Browning sauce (one serving size=1 tsp.)
2 tsp Morton Iodized Salt

I love to experiment with other unsweetened cereals, like grape nuts, cornflakes, etc. You can also substitute portions of the white flour with other flours that you have on hand, even pecan meal or garbanzo meal. Just keep the total of flours the same. The dough will be slightly sticky. But the stickiness goes away with a light sprinkling of flour on the counter.

I particularly enjoy this cereal bread recipe with my favorite pumpkin/caulliflower soup on a cold morning for breakfast, lunch, or supper. I think it's my favorite winter meal. It smells great. It makes fantastic toast, even French toast, despite the fact it's a compact loaf.

When I used my bread machine, I just put everything in the pan, without regard to order. When it finished the dough cycle, I kneaded and rolled out as the recipe states, formed two long loaves on parchment on a cookie sheet, then put the whole pan in a plastic bag in the refrigerator overnight. Plan to let the loaves sit out to warm up to room temp prior to baking, or allow extra baking time from cold right out of the refrigerator. I love this recipe to pop in the oven in the morning around 6:00 a.m. for a special breakfast or brunch.
If you have a bed and breakfast, your guests will love this bread with some of your homemade preserves.

Prep time, mixing is 15 min. Rising is 1.5 hours to overnight-12 hours. My loaves usually met the hollow tap sound after 25 minutes, but I had to go an extra 5 minutes once. (the program won't allow me to type in 25 - 30 minutes cooking time)

Since I live alone, I slice half a loaf and freeze the other 1.5 loaves until the slices are gone. The half loaf defrosts in 2 min. in the microwave on 60% power.

I think a novice bread maker could find success with this recipe!!

Measure warm water into large mixer bowl. Sprinkle yeast over water. Add cereals, sugar, salt, oil, bouquet sauce and 2 c. flour. Blend well. Beat 3 minutes at medium.

By hand, gradually add enough of remaining flour to form a very stiff dough, mixing well after each addition. Cover with plastic wrap or waxed paper; let rest 15 minutes.

Toss on floured surface until dough no longer is sticky. Knead until smooth, about 1 minute.

Divide dough in half. Roll each half into 8 x 15 inch rectangle. Roll tightly as for jelly roll, starting on the longest side. Seal edges and ends. Fold under the ends. Roll gently to taper ends.

Place on greased baking sheets. Place in plastic bags and let rise in a warm place for 1 1/2 hours, or overnight in the refrigerator.

Carefully brush dough with egg white diluted with 1 T cold water.\

Bake at 400 degrees for 25 - 30 minutes. Remove from baking sheets at once and cool on wire racks..

You can sprinkle tops of loaves with seeds just after you brush with egg white if you wish. I don't do that though. They're great the way they are. I am going to try sesame or sunflower seeds once, though.


Serving Size: Each loaf makes 16 slices about 1/2 to 1 inch thick.