Make your own Breakfast Rounds at home, with this easy and delicious recipe. For best results, use two 10 1/4 x 13 1/4-inch baking sheets, so you can bake them side-by-side on one rack in the oven. I have included lots of tips for success in the recipe, as well.
Add 7-grain cereal and rolled oats to a large bowl, or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over. Stir, then let stand until water cools to just lukewarm, about 10 minutes.
Add yeast, wheat bran, brown sugar, ground flax seed, sunflower oil and salt. Stir to combine. Add mashed banana and walnuts and stir in. Add 1 1/2 cups of the flour and stir to combine. *If mixing by hand, remove dough from bowl to a very well floured surface if it gets too hard to stir and begin adding flour through kneading instead.
With floured fingertips, make dimples in the top of each dough round by pressing all your fingers down on the dough a couple of times (to deflate the dough a bit). Brush tops of rounds with milk or water (to keep them soft, rather than getting crispy), then immediately place both baking sheets in the oven. If your baking sheets won't fit side by side on one rack, place one on a rack positioned in the top third of the oven and one on a rack positioned in the bottom third of the oven.