Seven-grain bread is a hearty and flavorful bread made with a blend of seven different grains. These can include wheat, barley, oats, rye, millet, spelt, and flax. This bread is a good source of fiber, protein, and various vitamins and minerals. It has a slightly nutty flavor and a chewy texture.
This article provides recipes for two variations of seven-grain bread: a classic seven-grain bread and a seven-grain bread with nuts and seeds. Both recipes are easy to follow and can be made in a bread machine or by hand. The classic seven-grain bread is a simple and straightforward recipe that is perfect for beginners. The seven-grain bread with nuts and seeds adds a bit of extra flavor and crunch to the bread. Both breads are delicious served fresh from the oven with butter or your favorite sandwich fillings.
SOFT MULTIGRAIN BREAD
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Provided by Sally
Categories Bread
Time 4h15m
Number Of Ingredients 8
Steps:
- Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
- Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
SEVEN-GRAIN BREAD
This bread loaf is full of robust wheat flavor with a touch of honey for sweetness and plenty of good-for-you grains.
Provided by EatingWell Test Kitchen
Categories Diabetes-Friendly Bread Recipes
Time 2h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 19.8 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 151.5 mg, Sugar 2.6 g
SEVEN GRAIN BREAD I
A very good bread for your taste buds and your body.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select the Medium Dark Crust setting, and press Start.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 311.9 mg, Sugar 2.7 g
MAKEOVER SEVEN-GRAIN CEREAL BREAD
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. -Laura Reese, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SEVEN-GRAIN BREAD
Flavorful and slightly chewy, this lovely loaf is the best thing to come out of her bread machine, attests Lise Thomson of Magrath, Alberta. "We like to start our day with a nice warm slice full of good-for-you-grains."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
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).
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.
7 GRAIN HOMEMADE BREAD
As a child growing up in a family of 6, there was a need to save money and made your own meals, desserts and pastries. I'm the eldest and it was expected to learn how to do so many things and take care of my siblings. One of the things I had to do was make bread by hand, make loafs of bread and bake it. Mom had some wonderful...
Provided by Colleen Bos
Categories Other Breads
Time 3h5m
Number Of Ingredients 7
Steps:
- 1. Get the dough hood for your mixer, in the bowl add warm water and sugar. Stir until sugar is dissolved. Slowly sprinkle the yeast on the surface evenly. Allow to stand about 5 minute. Add the 7 grain and mix for about two minutes
- 2. Stop the machine and add 4 cups of flour. Mix fairly well, stop and add another cup of flour and repeat until you have a total of 7 cups well mixed. The bowl show be clean on its side. Remove the dough from the bowl and clean and dry it thoroughly.
- 3. Grease the bowl and put the dough back in and cover with clean dry tea towels. Place in a warm draft free place. Once the bread rises just above the rim of the bowl, grease your bread pans, knead the bread dough and make loafs. When the bread rises again, preheat the oven to 350 degrees and bake for 35 minutes. Cool and enjoy.
WHOLE-GRAIN BREAD
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
- Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
- Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
- Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
- Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 g
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient baking process.
- Water Temperature: Lukewarm water (105-115°F) is essential for activating the yeast. Avoid using hot water, as it can kill the yeast and prevent the bread from rising.
- Proofing the Yeast: Proofing the yeast ensures it is active and ready to use. To proof the yeast, dissolve it in lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy.
- Kneading the Dough: Kneading helps develop the gluten in the dough, resulting in a strong and elastic structure. Knead the dough for at least 8-10 minutes, or until it becomes smooth and elastic.
- Rising the Dough: Allow the dough to rise in a warm place until it doubles in size. This usually takes about 1-2 hours. Punch down the dough and let it rise again for another 30-45 minutes.
- Shaping the Dough: Shape the dough into your desired shape, such as a round loaf, boule, or baguette. Place it in a greased loaf pan or on a baking sheet.
- Baking the Bread: Bake the bread in a preheated oven according to the recipe's instructions. To create a crispy crust, mist the bread with water before baking.
- Cooling the Bread: Once baked, let the bread cool on a wire rack for at least 30 minutes before slicing and serving. This allows the bread to set and develop its full flavor.
Conclusion:
Seven-grain bread is a delicious and nutritious choice for breakfast, lunch, or dinner. With its hearty texture and nutty flavor, it is sure to please everyone at your table. Whether you are a beginner or an experienced baker, this recipe is a great place to start. With a little patience and attention to detail, you can create a beautiful and delicious loaf of seven-grain bread that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's get baking!
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