Bread-Bakers v099.n059.9

In the following recipe (excerpt) indicates the use of 7 grain cereal. I
have used the cereal as cereal, and noted that it takes quite a bit of
liquid and a fairly long time to become soft enough to eat. Is it used
"raw" in these recipes, or has it already been cooked? If used raw, does it
soften sufficiently when baked in an ABM? 

                            Nutty Grain Bread

   1 1/3  Cups          bread flour
   1 1/3  Cups          wheat flour
   1      Cup           7 Grain Cereal Mixed With Oats, Bran Etc
   3      Tablespoons   brown sugar
etc.