Seven Grain Bread
A hearty, wholesome loaf packed with a blend of seven nutritious grains and seeds for a deep, nutty flavor and perfect chewy texture.
Ingredients
- •2 cups warm water (110°F/45°C)
- •1 tablespoon active dry yeast
- •2 tablespoons honey
- •3 cups bread flour
- •2 cups seven-grain cereal mix (uncooked, consisting of oats, wheat, rye, barley, corn, millet, and flax)
- •2 teaspoons kosher salt
- •2 tablespoons olive oil
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, honey, and yeast; let it sit for 5 minutes until it becomes foamy.
- 2
Add the olive oil, bread flour, seven-grain cereal mix, and salt to the yeast mixture.
- 3
Using a dough hook, knead on low speed for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes or until doubled in size.
- 5
Punch the dough down, shape it into a loaf, and place it into a greased 9x5 inch loaf pan.
- 6
Cover and let rise again for 45 minutes until the dough has risen about an inch above the rim of the pan.
- 7
Preheat your oven to 375°F (190°C) and bake for 35-40 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- 8
Remove from the pan immediately and let cool completely on a wire rack before slicing.
💡 Chef tips
- If your grain mix contains large flakes, pulse them in a food processor briefly for a more uniform texture.
- For a shiny, crunchy crust, brush the top of the loaf with a little water or an egg wash before baking.
- Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months.
✅ How it should turn out
The finished bread features a deep golden-brown crust with a dense, moist crumb that smells earthy and tastes rich with nutty undertones.