1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees (very important it is no hotter). About 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined – about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Spray down a large bowl with non-stick spray. Add dough to bowl and roll around bowl gently to ensure it is coated with spray. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour. (I set mine on top of my dryer as its going. Just an fyi.)

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18×12 inch rectangle. Using a sharp knife divide in half so it measures 2 9″x12″ sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface. Spray each dough log with non-stick spray and roll in oats to coat. Gently set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature – not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack for at least 3 hours. Slice and devour.