Best 7 7 Grain Artisan Bread Recipes

SEVEN-GRAIN BREAD

Steps:

• In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
• In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
• Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
• Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
• Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack.

WHOLE GRAIN ARTISAN BREAD

Steps:

• In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
• Stir in salt and 1 1/2 cups of the bread flour, slowly adding additional bread flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
• Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
• Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (1/4-inch-deep) slashes on top of loaf then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
• Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

SEVEN-GRAIN BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SEVEN GRAIN BREAD II

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat Bread cycle, and Start.

SEVEN GRAIN BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select the Medium Dark Crust setting, and press Start.

7 GRAIN BREAD

Steps:

• 1. Combine the honey, oil, warm water, yeast, dough enhancer, 7-Grain Cracked, Bread Flour, and 2 Cups of the whole-wheat flour in a large mixing bowl. Add the salt and 4-5 C. (14 to 18 C. if using a large mixer) additional flour until the dough is stiff and cleans the sides of the mixing bowl. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. In a large mixer, 5-6 minutes of kneading on speed #1 should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.
• 2. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes). Bake loaves for 25-30 minutes in a 350-degree oven. (Oven temperatures vary) Bread is cooked through when it sounds hollow when tapped on the bottom and the top and sides of the loaves are a golden browned color. * If you are unable to use fresh whole-wheat flour, use equal amounts of store bought whole wheat and bread flour.

7 GRAIN BREAD

Steps:

• Sift together ingredients from Step 1 above. Stir in ingredients from Step 2 above. Stir in ingredients from Step 3 above (or use mixer at low speed) until well mixed but not beaten. Let sit 10-15 minutes to "proof" (rise a bit in bowl). Stir in salt from Step 4 above. Sift together ingredients from Step 5 above. Stir in some, but probably not all, of the flour, until not blatantly moist. Put rest of flour mixture on counter, dump bread dough onto counter, and knead until smooth (2-3 minutes). The goal is to use as little flour as needed but not have the dough sticky. Too much flour will make the bread dry. You will probably have about 1/2 - 1 cup of flour left over on the counter. Knead just until it is smooth and not sticky; too much kneading will also make the bread tough. Divide dough into four equal pieces, shape into loaf-shaped tube, and put each in well-greased bread pan. Let rise on upper rack in oven over pan of HOT water for 25+ minutes, until doubled in size, or 1/2 - 1 inch over top of the pan. Bake for 35 minutes at 350 degrees. Remove from pans, place on rack to cool, rub tops with butter or margarine, and cover with cloth until cool. Can freeze extra loaves and defrost later.