I halved the original recipe, so you can double the ingredients below if you go through a lot of bread.
- 1 cup of 7 grain hot cereal (or 10 grain, if you want to really get a great variety of grains)
- 1 1/2 cuips of white whole wheat flour
- 1 cup unbleached all purpose flour
- 2 1/4 tsp yeast (or one packet)
- 1 tsp kosher salt
- 1/8 cup vital wheat gluten
- 1 3/4 cup lukewarm water
Add in water slowly until all of the water has been incorporated into the dough.
Cover the bowl (not airtight) and let it rest for two hours. It can then be transferred to the fridge, if you want to use it on another day.
Assuming that you are baking it now:
Cut off 1 lb of dough from the dough wad (this should be roughly half of the dough, or 1/4 of the dough if you doubled the recipe).
Sprinkle with flour and form into a ball by tucking the dough under the ball and turning the dough as you go.
Stretch it out into an oval and place it on a clean surface/pizza peel/cutting board and cover loosely with saran wrap. If you didn't refrigerate the dough then let it rest for 40 minutes. If it has been refrigerated let it rest for 90 minutes.
Preheat the oven to 450 degrees for 30 minutes with a baking stone and broiler pan inside the oven.
Apply water to the top of the loaf and coat with seeds. I just used sesame. Make 1/4 inch deep diagonal slashes across the top with a knife.
Place the loaf onto the baking stone and add 1 cup of hot water into the broiler pan. Shut the door immediately so that the steam doesn't escape.
Bake for 30 minutes and try to wait for it to cool before you consume a sizable chunk.
Update- this would make great bread crumbs for anything that does not need to actually be breaded. I had a crazy time trying to get the crumbs to stick to my cheese sticks, so I'll probably just use this recipe for crumbs for things like macaroni and whatnot. However, this bread is DELICIOUS and oh so crunchy. I'll be making this often.