Sturdy Multigrain Bread

Bring 1 3/4 cups water to a boil in a medium saucepan; stir in cereal. Cook 1 minute over medium-low heat or until liquid is nearly absorbed, stirring occasionally. Remove from heat; let stand, covered, 30 minutes or until cool.

Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in the yogurt and oil. Lightly spoon flours into dry measuring cups, and level with a knife. Combine 1 1/2 cups bread flour, whole-wheat flour, rye flour, and salt, stirring well with a whisk; add to the yeast mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead in cereal mixture. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.) Punch dough down; roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a long edge. Press firmly to eliminate air pockets; pinch the seam and ends to seal. Place the roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 50 minutes or until the loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.