7 GRAIN HOMEMADE BREAD
As a child growing up in a family of 6, there was a need to save money and made your own meals, desserts and pastries. I'm the eldest and it was expected to learn how to do so many things and take care of my siblings. One of the things I had to do was make bread by hand, make loafs of bread and bake it. Mom had some wonderful...
Provided by Colleen Bos
Categories Other Breads
Time 3h5m
Number Of Ingredients 7
Steps:
- 1. Get the dough hood for your mixer, in the bowl add warm water and sugar. Stir until sugar is dissolved. Slowly sprinkle the yeast on the surface evenly. Allow to stand about 5 minute. Add the 7 grain and mix for about two minutes
- 2. Stop the machine and add 4 cups of flour. Mix fairly well, stop and add another cup of flour and repeat until you have a total of 7 cups well mixed. The bowl show be clean on its side. Remove the dough from the bowl and clean and dry it thoroughly.
- 3. Grease the bowl and put the dough back in and cover with clean dry tea towels. Place in a warm draft free place. Once the bread rises just above the rim of the bowl, grease your bread pans, knead the bread dough and make loafs. When the bread rises again, preheat the oven to 350 degrees and bake for 35 minutes. Cool and enjoy.
MAKEOVER SEVEN-GRAIN CEREAL BREAD
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. -Laura Reese, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SEVEN GRAIN BREAD II
A delicious and wholesome bread. I buy the 7-grain cereal in the bulk section of the supermarket.
Provided by Pat
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Whole Wheat Bread cycle, and Start.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 50.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 629.4 mg, Sugar 6 g
7 GRAIN BREAD
I brush bread after baking with Southern Butter Pecan coffee creamer.
Provided by Kevin Ryan
Categories Other Breads
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Combine the honey, oil, warm water, yeast, dough enhancer, 7-Grain Cracked, Bread Flour, and 2 Cups of the whole-wheat flour in a large mixing bowl. Add the salt and 4-5 C. (14 to 18 C. if using a large mixer) additional flour until the dough is stiff and cleans the sides of the mixing bowl. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. In a large mixer, 5-6 minutes of kneading on speed #1 should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.
- 2. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes). Bake loaves for 25-30 minutes in a 350-degree oven. (Oven temperatures vary) Bread is cooked through when it sounds hollow when tapped on the bottom and the top and sides of the loaves are a golden browned color. * If you are unable to use fresh whole-wheat flour, use equal amounts of store bought whole wheat and bread flour.
SEVEN GRAIN BREAD I
A very good bread for your taste buds and your body.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select the Medium Dark Crust setting, and press Start.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 311.9 mg, Sugar 2.7 g
7 GRAIN BREAD
great, hearty, and healthy bread. no sugar or fat. adapted from better homes and gardens dieters cookbook.
Provided by KristenErinM
Categories Yeast Breads
Time 3h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- combine yeast in warm water.
- in large mixing bowl combine all remaining ingredients except for the soy milk.
- add yeast and water and mix well.
- knead for 6-8 minutes.
- cover and let rise in a warm place for about 1 1/2 hours or until doubled.
- spray loaf pan with cooking spray and shape dough into a loaf and put in pan.
- cover and let rise again for about 45 minute preheat oven to 350.
- just prior to baking brush the top of dough with soy milk and sprinkle some 7 grain cereal on top.
- bake for 40 minutes.
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MULTIGRAIN BREAD RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (49)Total Time 5 hrs 5 minsCategory Bread And PizzaCalories 168 per serving
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It’s important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
SEVEN-GRAIN BREAD - EATINGWELL
From eatingwell.com
Servings 16Total Time 2 hrs 10 minsAuthor Eatingwell Test KitchenCalories 111 per serving
- In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
- In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
- Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
- Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (210)Category Bread
- Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it’s too hot, it will kill the yeast. If it became too cool, however, it’s not a problem– the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
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