Which of the following categories best describes this recipe:
Breads

Estimated time:
3-4 hours, but worth it!!

(freeze some!)

Number of servings:
makes 4 rounded loaves

Ingredients: (Hit your return key to start a new line)
1 1/2 Tbsp. yeast

1 tsp. sugar

1/4 c. hot (but not boiling!) water
--------------------------------

2 c. hot water (not boiling)

1 c. honey

1/2 c. canola oil*

1 Tbsp. salt

1/2 c. 7 grain cereal

1/2 to 1 c. almonds (sliced, or coarsely chopped)

4 c. whole wheat flour

3-4 c. white all-purpose flour

Directions:
Dissolve the yeast and tsp. of sugar in the 1/4 c. water.

In a large bowl, combine the first 4 ingredients of the second list; add the little cup of 'yeast mixture' and combine well.

Add the last four items on the list to the bowl. Knead on a floured board (can use up to 1/2 c. flour to keep dough from sticking) until soft (and sort of "elastic" ;-)

Put plastic wrap or a clean towel over the top, and allow to rise in a warm, draft-free place until doubled in size (1 to 1 1/2 hr.)
Punch down; divide dough into four pieces and shape into rounds. Snip a 'cross' onto top of loaves with kitchen shears (or cut X with sharp knife). Set on a lightly greased baking tray; when risen to "double" again, bake at 375 degrees for 40 minutes to an hour (check loaves often in those last minutes; your nose should lead you to do that! ;-)
Remove from oven; allow to cool before cutting.

Waiting for it to cool is hard, but the texture and appearance of the bread slices will be better for the waiting time.

Other suggestions and comments:
A Kitchen Aid mixer with dough hook would be a real helper for this recipe. I have also mixed a Half Recipe in my bread machine, skipping the tiny bit o' sugar and water of the first steps, and just adding yeast and all other items in the order that my particular machine's booklet advises. That worked out Super; just walked away and did other things while the machine did most of the grunt work! Took the dough out of the machine, then made loaves as per the recipe.

We like to use butter in breadbaking. These loaves are rich enough that butter makes 'em tend to brown faster. Next time, I think I will use 1/2 soft butter and 1/2 canola oil.

At our market, 7 grain cereal can be bought by the pound, in bulk foods, and wheat flour can also be freshly ground and bought by the pound. Wayyyy cool!!!

For a full recipe of the bread, a 12 oz. "honey bear" bottle measured out just right, so in future I'd just use the Whole Thang. (Luv those bottles, recycled for cinnamon sugar, or coarse cookie decorating sugars. Tie little bows 'round their necks... ;-)

My daughter likes the bread spread with butter and honey.
I sort of like it plain; if a full cup of nuts is used, that's enough to get my taste buds' attention.

We had this bread many years ago at a very popular bed and breakfast place that also served 7 course dinners to small groups, by reservation. My husband's office crew decided "how cool! Let's treat the wives!" so they set it up. One Hundred and Fifty Dollars per couple (in the early 1990's). Truly, my crowd generally gets no more fancy than Olive Garden, and I don't generally feel deprived ;-)
Anyhoo---at the dinner, several courses along, the young chef came out and gave all the diners printed recipe cards featuring the inn's bread. With a change here n' there, this B it.

When the cards were handed out, one of the ladies at the table exclaimed "omigosh!", and her husband looked at the card and all the color drained out of his face. He has a severe allergy to tree nuts. The nuts were not really visible in the loaves on our table, and he wasn't sure if his slice had any, but even minute amounts can be lethal. So, he had to go out to his car and use his epinephrine injection kit, and we all sat watching our expensive food get cold, wondering what should be done next, because we were out in a rural area. He wouldn't let us call 911; ultimately, he and his wife left, and went to a clinic. Their evening was ruined, and the ambience of the evening changed for the entire group, but fortunately the man was OK. I've had a bit of an aversion to very pricey dining ever since. All the food was very nice, but not beyond the cooking expertise of most of us mere mortals. It's the quality, and the small touches, occasional unusual ingredients, that make impressions on people. That plus the fancy plates and water glasses, the cloth and napkins, flowers, the attentiveness of staff...being able to sit and enjoy, vs. being the cook and bottle washer...it was sooo very Martha (I'm sure she's been to that inn ;-)

It's true that people with allergies have to double-check everything, but on the other hand, considering the cost of the meal, use the Full Cup o' Nuts!! Then, even before it was sliced, there would be No Question it had nuts in it!!!

I substituted almonds; the original recipe called for walnuts. I had the card in my recipe box for years, before making it. Handing out the recipe to diners was a very nice touch, fer shur! Wouldn't it be nice if that kind of thing happened more often?

One last thing: the original recipe card has two risings (in a bowl), then punching down, forming loaves, then baking. Curious...I made it that way the first time, and saved a loaf to compare with what would happen if the loaf is formed after the first punch-down, rises on the baking sheet, and then goes in the oven. Those loaves were slightly larger. But both ways, the bread turned out edible. I can't think why the chef would let the stuff rise twice in the bowl, and then toss loaves in the oven, unrisen...except it would save on counter space while he's preparing other items. It doesn't appear to ruin the bread!

My favorite place to let bread rise is the dishwasher, after dishes have been done. Not a good choice if you have a button-pusher of a toddler, though... WHOOSH whoosh!