INGREDIENTS

INSTRUCTIONS

Place cereal in large bowl. Pour 2 cups boiling water over. Let stand
until mixture cools to between 105F. and 115F., about 20 minutes.
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and  salt
and stir until smooth. Gradually mix in enough remaining bread  flour
to form dough. Cover dough; let rest 15 minutes.  Turn out dough onto
floured surface. Knead until smooth and elastic,  adding more flour if
sticky, about 10 minutes. Oil large bowl. Add  dough to bowl; turn to
coat. Cover bowl with clean kitchen towel. Let  dough rise in warm area
until doubled, about 1 hour.  Mix all seeds in bowl. Punch down dough.
Turn out onto lightly oiled  surface. Knead briefly. Shape into
12x4-inch loaf.Sprinkle baking  sheet with 2 teaspoons seeds. Place
loaf atop seeds. Cover with  towel. Let rise in warm area until almost
doubled, about 30 minutes.  Position 1 oven rack in center and 1 just
below center in oven. Place  baking pan on lower rack and preheat oven
to 425F. Brush loaf with  water. Sprinkle with remaining seed mixture.
Using sharp knife, cut 3  diagonal slashes in surface of loaf. Place
baking sheet with loaf in  oven. Immediately pour 2 cups water into hot
pan on lower rack in  oven (water will steam).  Bake loaf until golden
and crusty and tester inserted into center  comes out clean, about 35
minutes. Transfer to rack and cool. (Can be  made 1 day ahead. Wrap in
plastic; store at room temperature.)  *Available at natural foods
stores.  Makes 1 Loaf.  Bon Appetit February 1995  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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