Seven Grain Bread
A hearty, nutritious loaf packed with a blend of wholesome grains and seeds that delivers a perfect balance of texture and nutty flavor.
Ingredients
- •3 cups bread flour (400g)
- •1 cup seven-grain cereal mix (150g)
- •1 tablespoon instant yeast
- •1.5 teaspoons salt
- •1 tablespoon honey
- •2 tablespoons olive oil
- •1.5 cups warm water (350ml)
- •1 tablespoon rolled oats for topping
Instructions
- 1
In a large mixing bowl, combine the bread flour, seven-grain cereal mix, yeast, and salt.
- 2
Add the honey, olive oil, and warm water to the dry ingredients, mixing until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- 5
Punch the dough down gently, shape it into a loaf, and place it into a greased 9x5 inch loaf pan.
- 6
Cover and let the loaf rise again for 30 to 45 minutes while preheating your oven to 375°F (190°C).
- 7
Lightly brush the top with water and sprinkle with rolled oats, then bake for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- 8
Remove from the pan and let cool completely on a wire rack before slicing.
💡 Chef tips
- If you cannot find a pre-mixed seven-grain cereal, create your own blend using equal parts cracked wheat, rye flakes, barley, millet, flax seeds, sunflower seeds, and quinoa.
- To ensure the bread stays fresh, store it in an airtight container at room temperature for up to 3 days, or slice and freeze it for up to 2 months.
- For a deeper flavor, replace the honey with molasses, which pairs beautifully with the earthy grains.
✅ How it should turn out
The finished loaf should have a deeply golden, crunchy crust with a soft, chewy interior that smells toasted and nutty.