1 1/2 c. uncooked seven-grain cereal
2 c. boiling water
6 tbsp. butter
1/4 c. packed brown sugar
2 tsp. salt
2 eggs
2 pkgs. yeast
1 c. warm water
4 c. whole wheat flour
2 c. unbleached flour
1 tbsp. sesame or poppy seed

Pour boiling water over seven-grain cereal; add butter, brown sugar and salt. Combine the yeast and warm water, when dissolved add to cereal mixture. Add eggs and 2 cups whole wheat flour, beat well. Add remaining whole wheat flour.

Use as much unbleached flour as you can mix in with a spoon. Use the rest for kneading to make a moderately stiff dough that is smooth and elastic. Put in a greased bowl, cover and let rise until doubled. Punch down and divide dough in half. Let rest 10 minutes. Shape into loaves; place in pans and let rise until nearly doubled, brush tops with water and sprinkle with sesame or poppy seeds. Bake at 375 degrees for 30 to 35 minutes.