1. Warm milk to slightly above lukewarm and add the melted butter. Pour in the 7 grain cereal, stir to combine and allow to soak for 10 minutes.

2. Warm the water until lukewarm, stir in the honey to dissolve, then add the yeast and stir. Let sit in a warm place until bubbly and active, about 10 minutes.

3. In your stand mixer combine the remaining ingredients. Then pour in the milk and cereal mixture as well as the active yeast mixture.

4. Using a dough hook, turn your mixer on low allowing the ingredients to combine, stopping as needed to scrape down the sides and increasing the speed to medium when ready. Mix for 10 minutes.

5. The dough should be dense and only slightly sticky. Add more flour, 1 tablespoon at a time if needed. Remove from the mixer onto a clean work surface. Feel free to knead it a few times to form it into a tight ball. Place in a lightly oiled bowl covered with a lid or plastic wrap. Allow to rise in a warm place until doubled in size, about 2 hours.

6a. For a Sandwich Loaf: Remove the dough from the bowl onto a clean surface. Pulling the dough towards you along the work surface, make a tight log, tucking in the ends as needed. Place in an greased loaf pan and cover with plastic wrap. Put the pan in a warm place and allow the loaf to rise until slightly above the rim of the pan.

6b. For an Artisan Loaf: Remove the dough from the bowl onto a clean surface. Pulling the dough towards you along the work surface, make a tight ball, rotating the ball as needed. Place in medium sized bowl lined with parchment paper. Put in a warm place and allow the loaf to rise until doubled again.

6c. For an Artisan Loaf: Pre-heat your cast iron pot in the oven to 400°F. Remove it from the oven. Carefully lift the parchment paper with the risen dough and place it in the pot. Using a knife, make three slashes across the top. Cover with the lid.

7a. For a Sandwich Loaf: Bake at 350°F for 30 minutes or until a toothpick comes out clean. You can cover the top with tin foil for the last 10 minutes if the top is getting too dark.

7b. For an Artisan Loaf: Bake at 400°F for 25 minutes and then remove the lid and bake for an additional 5-10 minutes or until golden, crisp and a toothpick comes out clean.

8. Allow to fully cool. Slice thick or thin and enjoy with your favorite soup, for lunch as a sandwich or as a delightful snack with butter and honey!

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.