| 1 |
Place 1 cup warm water in medium bowl. Stir in cereal mix; let stand 15 minutes. |
| 2 |
Place remaining 2 cups warm water and sugar in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is foamy, about 7 minutes. Using sturdy rubber spatula, stir in cereal mixture and salt, then whole wheat flour and 4 cups white flour, 1 cup at a time. Knead in bowl until dough comes together. Knead on floured surface until smooth and elastic, sprinkling with white flour if very sticky, about 10 minutes (dough will be slightly sticky). |
| 3 |
Oil clean large bowl. Add dough and turn to coat. Cover with plastic wrap and towel. Let rise in warm draft-freee area until doubled in volume, about 1 hour 15 minutes. Punch down dough; divide into 3 pieces. Shape each into compact 4-inch-diameter ball. Sprinkle 2 heavy baking sheets with flour. Place 2 dough balls on 1 sheet and 1 dough ball on second sheet. Cover and let rise until doubled, about 50 minutes. |
| 4 |
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375 F. Spray breads with water. Bake 25 minutes, spraying occasionally. Reverse sheets and bake until golden brown, spraying twice, about 30 minutes longer. Transfer breads to rack and cool completely. |
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