2 c. water
3/4 c. multigrain cereal (may substitute oatmeal instead)
1 tbsp. butter
1/3 c. molasses
2 tsp. salt
1 tsp. sugar
1/2 c. lukewarm water
1 pkg. yeast
4 1/2 c. (approximately) all-purpose flour

Combine 2 cups water and cereal; bring to boil, stirring frequently. Reduce heat and simmer for about 5 minutes or until slightly thickened. Remove from heat and stir in butter until melted, then molasses and salt. Let cool completely.

Dissolve sugar and yeast in warm water and let stand for 10 minutes or until frothy. In large bowl, combine yeast mixture with cereal mixture. Using wooden spoon, gradually beat in enough of the flour to make stiff dough.

Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.

Punch down dough; turn out onto lightly floured surface and knead into smooth ball. Cover and let rise for 10 minutes. Divide dough in two and place in 8 x 4 inch loaf pans. Bake at 375 degrees F for 30 to 35 minutes.