Multigrain Bread

Whisk all-purpose flour whole wheat flour wheat cereal mix salt and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature 12 to 18 hours.

Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest 2 to 4 hours.

Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.

Bake in the preheated oven until crust is well-browned about 45 minutes.