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Seven Grain Bread

Teresa Ambra
Delicious whole grain cereal bread made in the breadmaker. Nice and fluffy texture rather than heavy and dense due to the use of vital wheat gluten.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Breads, Rolls and Muffins
Cuisine American
Servings 20
Calories 127 kcal

Ingredients
  

  • 1 2/3 cup hot water
  • 3 tbsp. powdered milk
  • 2 tbsp. avocado oil (can use Crisco shortening)
  • 2 tbsp. honey
  • 2 tsp. sea salt or kosher salt
  • 1 cup whole wheat flour
  • 2 1/2 cups bread flour
  • 3/4 cup dry seven grain cereal
  • 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 3 hours 30 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.

Notes

NOTE: Homemade bread has no preservatives and must be refrigerated after 2 days.
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.
Recipe adapted from Black and Decker.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 127kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 204mgPotassium: 90mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 2.5mgCalcium: 30mgIron: 0.9mg
Keyword bread, breakfast, brunch
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