In the bowl of the stand mixer, combine 1 cup multigrain cereal mix. Add 1 3/4 cup boiling water. Mix well and let sit until temp is down to 110 degrees (about 20 minutes). Add 3 tablespoons honey and 3 tablespoons olive oil while setting. Mix well.
When the temp is down to 110, add yeast and mix well. Add 1 cup whole wheat flour.
Mix on "2" in a stand mixer until the flour is incorporated. Then add AP flour 1/2 cup at a time. Continue to mix and add scraping sides and bottom occasional until all flour is incorporated.
Remove dough hook and cover the bowl with plastic wrap for 20 minutes.
Add 2 teaspoons salt and turn the mixer on 2 again and knead for 8 minutes. You want the dough to grab the sides some and not ride up the dough hook completely. Add extra AP flour or water 1 tablespoon at a time to get the right hydration.
Move to the floured surface and hand knead for 2 minutes. Transfer to an oiled bowl, cover with plastic wrap and towel. Place in a warm spot to rise until doubled in size. About 1 hour.
Move to a floured surface. Handling the dough gently, form 12 by 9 rectangle. Cut in half. Roll into long loaves sealing the edge by pinching and rolling ends under slightly and also pinch. Place seam down.
Place parallel about 4 inches apart on a pastry cloth and move as a unit to the French Loaf pan. If you don't have the pan, put folds in the cloth. Cover with plastic wrap and towel. Place in a warm spot until double in size. About 45 minutes.
Preheat oven to 425 degrees convection or 450 degrees conventional oven with a pan of water on the bottom rack for at least 30 minutes.
Remove dough and pastry cloth from pan. Spray pan with Pam. Gently move loaves back to the pan by working your hands gently under the ends of the dough. If you don't have the fancy pan, see the discussion above.
Slash top of the dough with a sharp knife or razor blade to allow for expansion. Brush top of loaves with water and place on middle rack and add 1-2 cups of water to a pan on the bottom rack.
After 6 minutes, brush tops of loaves with water and add more water to the pan if dry.
Bake until internal temp is 200 degrees, about another 20 minutes making a total of about 26 minutes.
Move to a cooling rack.
I made this as two smaller French batard loaves but it is a great dough and can be used in other shapes or even a pan. But you will need to adjust the oven temperature and cooking time.
Use the multigrain you prefer but use the hot water to precook them a bit before baking in the bread.
This uses both whole wheat and white flour. You can change the ratio. The more whole wheat, more fluid is needed, and the bread will be more dense.
Unless you are an experienced bread baker, internal temperature is the best way to determine when a loaf of bread is done. 200 degrees with this loaf.
Baking a bit too long is always better than too short.
Store sealed at room temperature for 3-4 days. I do not recommend refrigerating. I’m not a big fan of freezing bread but if you must then 1-2 months only.
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