½ Cup 7-grain cereal

1 Cup water

6 Tablespoons butter

¼ Cup honey

2 Teaspoons salt

1 Cup water

5½ Cups white flour

2 Packages yeast

2 Eggs

Dissolve yeast in warm water. In a small saucepan combine 7-grain cereal and the first cup of water. Cook covered for 20 minutes. Stir in the other cup water and butter, honey and salt; cool to lukewarm.

In a large mixing bowl, combine 2 cups of the flour and the yeast. Add cereal mixture and the 2 eggs. Beat at low speed with electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 5-8 minutes. Shape dough into ball and place in lightly greased bowl.

Cover and let rise in a warm place until double (1 to 1¼ hours). Punch down dough; turn out onto lightly floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves and place in greased loaf pan. Cover and let rise in a warm place until double (45-60) minutes). Combine 1 egg yolk with 1 tablespoon water. Brush on tops of loaves and sprinkle with sesame seeds if desired.

Bake at preheated 375° F for 30-35 minutes. Remove from pans and cool on wire rack.

Yield: 2 loaves