Seven Grain Bread
Seven Grain Bread has always been one of my favorites. All the different grains in the bread make it crunchy and delicious. I love homemade bread–especially when I can make it with such ease in my breadmaker. Ever since I found out that wheat breads can turn out light and fluffy (instead of dense and heavy) by using Vital Wheat Gluten in the recipes, I have been in hog heaven!
Seven Grain Bread is another recipe from my breadmaker cookbook and it is excellent. The bread has a wonderful taste and such amazing texture. For those who only eat store-bought bread you don’t know what you’re missing. Store-bought bread has a much tougher texture even if you get it “fresh.” Not so with hand-kneaded bread, and the breadmaker bread also comes out just like hand-kneaded when using vital wheat gluten.
I found 7-grain, 10-grain, and 13-grain cereals at Sprouts (a whole foods store here in the DFW metroplex) from Uncle Bob’s Red Mill brand cereals. They are actually hot cereals that can be made up like oatmeal except they have several other grains included in each package (not just oatmeal). Just add the dry cereal to the breadmaker with the other ingredients and voila! Wonderful tasting bread pops out!
To make Seven Grain Bread healthier I substituted canola oil for the shortening in the recipe since I’m trying to eliminate hydrogenated oils as much as possible. This recipe used honey instead of sugar so it’s also healthier in that regard. I also added four teaspoons of vital wheat gluten after the yeast to give it a soft, wonderful texture. The vital wheat gluten causes the bread to raise so nicely. The difference is astounding.
If I hadn’t tried it myself I don’t think I ever would have believed the difference in textures. So for those of you who have been disappointed by heavy, dense, hard wheat breads (or any flour other than regular bread flour), go out and purchase some vital wheat gluten (any grocery store) and start remaking some of those recipes that were flops the first time around. If you’re not allergic to gluten it works fabulously.
Seven Grain Bread is a wonderful dinner bread. Because I used vital wheat gluten the bread turned out light and fluffy.
I served it with another batch of La Madeleine’s Tomato-Basil Soup.
I loved the taste of this bread. The honey made it just sweet enough and the cereal added depth and flavor.
Here’s a close up so you can see the texture of this tasty and delicious dinner bread. It’s great with or without butter.
Here’s what I did.
Measure hot water and pour into bread canister. Add powdered milk and canola oil. You can also use shortening, olive oil, or coconut oil. Add honey and salt. I used kosher salt, you can also use sea salt. Add whole wheat flour and bread flour rather than all-purpose flour. I usually freeze all my grains and flours to keep them fresh for use later because flour goes rancid quickly. Now add dry bread machine yeast and four teaspoons vital wheat gluten per loaf of bread. Place the canister in the breadmaker and bake on the whole wheat setting. Mine takes 4 hours 10 minutes.
Butter the top and sides of the bread so the crust doesn’t become hard or tough. Allow the bread to cool on bread board another 15 minutes before cutting down into slices.
Cut the bread down and serve.
Seven Grain Bread is also a great bread for breakfast. Serve it with apple butter or your favorite jam or preserves.
This bread is great served with homemade soups like Chicken-Chickpea-Potato Soup or Leftover Crockpot Roast Beef Stew, or salads like Tomato-Avocado-Mozzarella Salad, or Pear Salad with Ginger Vinaigrette.
I could have packed away several slices of this fabulous bread with soup the other day. But I was good and limited myself to one piece!
Here’s the recipe.
SEVEN GRAIN BREAD
(Recipe adapted from Black and Decker breadmaker recipes)
- 1 2/3 cup hot water
- 3 tbsp. powdered milk
- 2 tbsp. canola oil (can use Crisco shortening)
- 2 tbsp. honey
- 2 tsp. kosher salt
- 1 cup whole wheat flour
- 2 ½ cups bread flour
- ¾ cup dry seven grain cereal
- 1 ¼ tsp. bread machine yeast
- 4 tsp. vital wheat gluten
- Measure ingredients into bread canister in order listed.
- Set for whole wheat setting.
- Mine takes 4 hours 10 minutes.
- Allow bread to cool about 15 minutes before removing from bread machine.
- Butter top and sides so bread crusts don’t become hard or tough.
- Allow bread to continue cooling on bread board another 15 minutes before slicing.
I love making and eating La Madeleine’s Tomato-Basil Soup because it’s so easy and tasty. Seven Grain Bread goes wonderfully with this soup for lunch.
Seven Grain Bread is so yummy. With or without butter, it’s amazing.
This close up shows the fluffy, light texture of Seven Grain Bread.
If you’re a bread person like me, you are probably drooling by now! Soup and Bread out on the patio for lunch. What a life!