Serves: 5
Total Calories: 335

1 1/2 cups all-purpose* or bread flour
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 package regular or quick active dry yeast
1 cup very warm water (120° to 130°)
1 1/2 cups 7-grain ready-to-eat corn cereal
1/2 cup raw sunflower nuts
1 to 1 1/2 cup whole wheat flour
vegetable oil

1. Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
2. Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
3. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
4. Grease bottom and sides of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or
9 x 5 x 3 inches, with shortening.
5. Punch down dough. Flatten with hands or rolling pin into rectangle, 18 x 9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
6. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 400°.
7. Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pans to wire rack, cool.

1 SLICE: Calories 140 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 200mg Carbohydrates 25g (Dietary Fiber 3g) Protein 4g.

*If using self-rising flour, omit salt.

Nutritional Facts:

Serves: 5
Total Calories: 335
Calories from Fat: 52

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