New Easy 7 Grain Bread

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Servings: 2 Difficulty: Intermediate
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A hearty, multigrain loaf with a tender crumb and rustic texture
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New Easy 7 Grain Bread recipe image
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New Easy 7 Grain Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1916.8

Description

This New Easy 7 Grain Bread is a wholesome staple that brings rustic charm to your breakfast table. By soaking seven-grain cereal in boiling water, you unlock deep, nutty flavors and create a moist, tender crumb that stays fresh for days. The combination of whole wheat flour, honey, and canola oil results in a loaf that is hearty yet approachable, perfect for toast or sandwiches. Its an ideal weekend baking project that fills your kitchen with the comforting aroma of fresh bread. Serve it warm with butter or jam, or slice it up for a nutritious lunch option. The recipe is straightforward, requiring no special equipment, making it accessible for bakers of all skill levels who crave a homemade touch in their daily meals.

Ingredients

Directions

  1. Pour the boiling water over the seven-grain cereal in a large mixing bowl and let it sit for 15-20 minutes until the cereal is softened and the mixture cools to lukewarm temperature.
  2. In a small bowl or measuring cup, dissolve the dry yeast in the warm water and let it sit for 5 minutes until foamy.
  3. To the cooled cereal mixture, add the yeast mixture, beaten eggs (or egg replacer), canola oil, honey, and sea salt.
  4. Add approximately 2 1/2 cups of the whole wheat flour to the wet ingredients.
  5. Beat the mixture vigorously with a wooden spoon or stand mixer for 2 minutes until smooth and cohesive.
  6. Gradually add the remaining flour, one half cup at a time, kneading after each addition until a soft, slightly sticky dough forms.
  7. Lightly oil two 9x5-inch loaf pans with canola oil.
  8. Divide the dough in half and place each portion into the prepared loaf pans, smoothing the top with wet hands.
  9. Cover the pans with a damp cloth or plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  10. Preheat the oven to 375F (190C).
  11. Bake the loaves for 35 to 45 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
  12. Remove from the oven and let cool in the pans for 10 minutes, then transfer to wire racks to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1916.8kcal
% Daily Value *
Total Fat 36.7g57%
Saturated Fat 4.3g22%
Cholesterol 93.2mg32%
Sodium 500mg21%
Total Carbohydrate 348.7g117%
Dietary Fiber 21.5g86%
Sugars 30.9g
Protein 46.1g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store cooled bread in a bread box or wrapped in paper bags at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.

You can substitute the AM Seven Grain Cereal with any high-fiber multigrain cereal or rolled oats. If you prefer a lighter loaf, replace half of the whole wheat flour with all-purpose flour. For a vegan version, use a commercial egg replacer or flax eggs in place of the eggs.

Ensure the cereal mixture is only lukewarm before adding yeast; hot water will kill the yeast and prevent rising. If the dough feels too sticky, add a tablespoon of flour at a time. If it feels too dry, add a teaspoon of water.

Keywords: bread, multigrain, whole wheat, homemade, baking, yeast, healthy, hearty, breakfast, toast, grain, honey, rustic, loaf, wholesome, fiber, comfort food, vegetarian, easy recipe, weekend baking
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