Multigrain Bread

I think I may have found my ideal multigrain bread recipe. The combination of the reconstituted whole grain meal and flax seeds makes it moist and flavorful - I wonder if I could make a delicious, high fiber bread pudding with it? That is, if it lasts long enough to be old enough to use!

1 1⁄4 cups multi-grain hot cereal mix

2½ cups boiling water

3 cups unbleached all-purpose flour, plus extra for dusting work surface

1½ cups whole wheat flour

4 Tbsps maple syrup (or honey)

1⁄4 cup (2oz/58gr) butter, melted and cooled slightly

2½ tsps instant yeast

1 Tbsps salt

½ cup raw sunflower seeds

1⁄4 cup flax seeds

½ cup old-fashioned rolled oats or quick oats

1. Combine cereal mix in bowl of standing mixer and boiling water in your main mixing bowl; let stand, stirring occasionally, until the mixture cools to about 100°F and resembles thick porridge, under 1 hour.
2. Whisk the flours together in a medium bowl.
3. Once the cereal has cooled, add the maple syrup, the melted butter, and the yeast and stir to combine until it forms a ragged ball covered in dry flour. Pour everything out onto a clean surface and knead - the dough will still be quite sticky, but keep kneading until all the flour has been taken up and dough is just clammy and firm. Return the ball to the mixing bowl, cover with a damp cloth and let rest 20 minutes.
4. Combine the seeds and pour onto your work surface, as if you were spreading flour. Turn the dough onto the seeds, sprinkle it with the salt, and knead for about 10 to 15 minutes, or until the seeds and salt are all taken up by the dough and well distributed throughout, the dough becomes a taut ball, and it springs back when you pinch it.
5. Grease a large bowl and place dough inside; cover ant let rise until doubled, from 45 to 60 minutes.
6. Adjust the oven rack to the middle position and heat to 375°F. Grease two 9 by 5-inch loaf pans. Transfer the dough to a very lightly floured work surface and pat into a 12 by 9-inch rectangle; cut the dough in half, roll each piece to make a 9" long log and roll in the oats OR to make buns, divide the dough into either 9 or 16 equally-sized pieces and wedge together in a 9x9 inch pan. Cover again with well dampened cloth and let it rise until it doubles in size, about 30-40 minutes. Bake until the internal temperature registers 200°F on an instant-read thermometer, 35 to 40 minutes. Remove the loaves from the pans and allow to cool on wire racks before slicing, about 3 hours.

Source recipe: http://www.cooksillustrated.com/recipes/detail.asp?docid=7535