Nine grain bread

Heat skim milk, honey, orange juice concentrate, and salt in a saucepan over medium heat until the mixture reaches 110°F (43°C), stirring occasionally to dissolve the honey and salt.

Sprinkle yeast over the warm milk mixture and let it sit for 1-2 minutes, then stir until the yeast is fully dissolved and the mixture is smooth.

Combine white flour, whole wheat flour, and 9-grain cereal in a large mixing bowl.

Pour the yeast mixture into the dry ingredients and mix with a wooden spoon or stand mixer until a shaggy dough forms, about 2 minutes.

Knead the dough on a floured surface for 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes, until the dough becomes smooth and elastic.

Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm location for 1 hour until doubled in size.

Punch down the dough and shape it into a round loaf, then place it on a baking sheet lined with parchment paper or in a greased loaf pan.

Cover the shaped dough with a damp kitchen towel and let it rise for 30-40 minutes until puffy and nearly doubled.

Preheat the oven to 375°F (190°C) during the final 10 minutes of the second rise.

Score the top of the loaf with a sharp knife if desired, then bake for 35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.