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–+ servings

Italian Seven Grain Bread

Teresa Ambra
This lovely home-baked bread makes a 2-lb. loaf in the breadmaker. It combines seven grain cereal, wheat flour and several herbs for delectable flavor.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Breads, Rolls and Muffins
Cuisine Italian
Servings 15
Calories 165 kcal

Ingredients
  

  • 1 2/3 cup hot water
  • 3 tbsp. powdered milk
  • 2 tbsp. canola oil can use Crisco shortening
  • 2 tbsp. sugar or honey
  • 2 tsp. salt
  • 1 cup whole wheat flour
  • 2 1/2 cups bread flour
  • 3/4 cup dry seven grain cereal
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried marjoram
  • 1 1/2 tsp. dried thyme
  • 1 tbsp. dried parsley
  • 1 1/2 tsp. bread machine yeast
  • 4 tsp. vital wheat gluten

Instructions
 

  • Measure ingredients into bread canister in order listed.
  • Set for whole wheat setting.
  • Mine takes close to 4 hours.
  • 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.

Notes

NOTE: This bread has no preservatives. Refrigerate bread after two days to prevent mold.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 165kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 273mgPotassium: 117mgFiber: 3gSugar: 3gVitamin A: 100IUVitamin C: 3.3mgCalcium: 40mgIron: 1.6mg
Keyword bread, breakfast, brunch
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