Multigrain Molasses Bread

• 1 1/2 cups whole-wheat flour, plus more as needed
• 1 1/3 cups unbleached bread flour (see Note)
• 1 cup bran flakes cereal, crushed into fine bits (see Tip)
• 1/3 cup plus 1 tablespoon old-fashioned rolled oats, divided
• 1/4 cup plus 1 tablespoon yellow or white cornmeal, divided
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons instant, quick-rising or bread-machine yeast
• 1 1/2 cups ice water (see Tip), plus more as needed
• 1/3 cup mild molasses (not blackstrap)
• 3 tablespoons corn oil, canola oil or other flavorless vegetable oil

Preparation

1. Mix dough: Thoroughly stir 1 1/2 cups whole-wheat flour, bread flour, bran cereal, 1/3 cup oats, 1/4 cup cornmeal, salt and yeast in a 4 quart (or larger) bowl. Thoroughly whisk ice water, molasses and oil in a medium bowl.
2. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
3. The dough should be moist and a bit sticky, but fairly stiff. If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don't overmoisten.
4. If the dough is too wet, stir in just enough whole-wheat flour to stiffen slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
5. First rise: Let the dough rise at room temperature (about 70Contributed by: EatingWell.com