Here's a good bread we've been making: 7-Grain Goodness Bread

M

marilynfl

Moderator
Lar's been on a whole wheat kick lately and was wondering if he could turn out a good loaf using the bread machine, since he doesn't know squat about kneading. We've tried a few recipes, leaving some to bake in the machine and using the dough cycle for others, followed by an oven bake.

This version has been turning out consistently good. It's in a recipe book from the library... can't recall the name at the moment, but it's something unique like Recipes for Your Bread Machine.

We actually put it through the "light whole wheat" cycle until it is finished kneading...then I put it through the "dough" cycle for another kneading. Takes about 2 hours. Pop the dough out while its still warm from all the kneading, flatten it out, roll it up tight, put it in a greased loaf pan, cover lightly with Saran wrap, then into the microwave to rise for 40 minutes. Domes beautifully, then into a preheated 350 oven for 40-45 minutes. We've been testing with a digital probe to make sure the final internal temperature is 190-200 degrees F. This would be because we didn't test the first few attempts and ended up with Mush Middle because the outside looked done.

Oh, and you can let it rise in the frig overnight too....just know that it will take longer to cook and you'll have to cover the top with foil or it will darken too much.

Makes yummy toast. Also good for egg salad, cucumber & cream cheese, and hummus sandwiches--with the crusts cut off and pieces cut at an angle, if you please. Served with a pot of PG Tips tea, an English accent and a Hercule Poirot DVD.

Cost about $3.50 to make a 1.5 lb loaf.

7-Grain Goodness Bread

apple juice 1 Cup (I use apple cider cause it's what I got in the frig)

applesauce 1/3 Cup (we just use one of those little cups, which is 1/2 C I think.)

salt 1 + 1/4 tsp

honey 2 TBL

shortening 1 TBL

whole wheat flour 1 Cup

bread flour 2 +1/4 Cup

7-grain cereal 1/2 Cup (We use Bob's Red Mill, see link)

dry buttermilk powder 1/3 Cup (Frontier, in bulk)

bread machine yeast 1 + 1/2 tsp

Load ingredients per your machine's instructions. Ours is liquid, then wet solids, then dry ingredients, then yeast.

http://www.bobsredmill.com/product.php?productid=3487

 
Hummus sandwiches? Can you give a bit more info on this?

You've got me curious on this!

DH doesn't get a true "lunch hour" so I try to fix something for him to eat on the go and vary between sandwiches and pasta salads. The sandwiches are your basic meat, veggies & cheese. Nothing fancy.

 
Hi Jean...we like this brand: Sabra Pine Nut Humms

I take a can of garbanzo beans, drain & rinse off, then toast them in a pan with a drizzle of olive oil until they shrink and get crunchy. Season to taste with salt/pepper and garlic powder if you like that.

Then two slices of whole grain bread (or a WW pita) smeared with the hummus, topped with the crunchy garbanzoes, then lettuce & tomatoes also seasoned with S&P. If you spread hummus on both pieces of bread, it will keep the tomato from getting the bread soggy.

There are quite a few good hummus recipes here...I just never remember to buy the tahini (sesame seed paste) to make it myself.

Sabra has a whole slew of flavors, from roasted red pepper to roasted garlic.

********
We also make cucumber & cream cheese sandwiches. Blend 1:2 ratio of cream cheese with thick yogurt, smear on both sides of the bread, then cover with slices of superthin cucumber; I have a Japanese Bernier (mandoline) for that. Season to taste...cut off crust for no other reason than that's the only way I've had them.

Also good combined with the hummus sandwich ingredients.

http://www.goodapples.org/product/753/

 
Jean, we do hummus on WW pita all the time....

a bit on both sides like Marilyn suggests. The fillings vary with what's in season. Currently I have been loading them with Deb in MI slow roasted tomatoes - but in the summer fresh tomatoes are the way to go-carrot shreds or slices, thin slices of red onion, pepper jack cheese, avocado slices, and a handful of lettuce. Just put in your favorites, maybe sliced cuke, olives, capers, peppers, mushrooms, etc. You could make a different combo each time!
And, I love Marilyn's idea of crunchy garbanzos, thanks Marilyn!

 
Marilyn, is the cereal the kind you cook up like oatmeal? did you ever make the cakes for the

library celebration? (random thoughts)

 
Yep...made the book cake and cupcakes for the library...

Took two days to get it all done and luckily I was so nervous I woke up at 4:30 AM and realized I was storing the cake in the freezer to keep the icing firm...but wouldn't be able to CUT IT if I didn't take it out immediately and let it thaw for the noon luncheon. I didn't take any finished photos because I was panicking** near the end.

The cupcake stand worked out well, although I would change a few things if I did it over again. The carrot cupcakes (a cross between Silver Palette and Ina Gartens) turned out wonderfully. The cream cheese icing turned out a multi-colored golden yellow-orange, burnt vermillion swirly marigold that was just lovely.

The sheet cake (1/2 chocolate + 1/2 white) tasted fabulous, but looked only so-so. I made enough buttercream icing to ice 3 sheetcakes and barely had enough for one. The edible photograph images worked perfectly on the test run and failed miserably on the actual cake. So I had to hand-write out 38 volunteer's names using melted chocolate (see "panicked" statement above.)

Plus I didn't realize it, but the library had a color theme of purple and gold--the entire room was decorated with those colors. But I had put a wide blue fondant ribbon on the yellow buttercream cake/book. Simple mistakes like that are just wrong.

But everyone loved the taste. Probably because they're used to the shortening icing from the grocer bakery...while my stuff is 100% butter, imported chocolate and lots of sugar.

Oh...and thanks to the survival instinct of live oak trees...48 cupcakes and a big sheet cake were showered with tiny seed pods during the short 20 foot walk from my car to the auditorium. Nothing says "professional" like asking your host to pick off seed pods that look like tiny ants.

 
I used 8", a 12" and a 16" precut cake cardboards. I used 4" high styrofoam

cubes (3" across) covered in gold paper and green ribbon to separate the layers to have enough space for cupcake and icing. But I made both spacers identical and visually I should have made the top-most spacer a smaller width (but still 4" high), as everything was getting smaller as it rose. Plus the top layer wasn't supporting as many cupcakes so I could have gone with a smaller support.

Second problem was I used a hot glue gun to put it all together and stryofoam MELTS under the heat. Luckily I used a heavy paper to wrap it, so it didn't get direct heat but it still felt a bit "mushy" and that worried me...especially with 16 cupcakes stacked on the middle layer. By Jove, I took Statics & Dynamics engineering courses and stability issues worry us.

I put a 1/4" wooden dowel spacer through the top and middle layers. Next time I would drive a 3/8" all the way through to the bottom.

I think an empty ribbon tube would work just as well as a spacer, spray-painted gold for example.

Oh, and at the last moment, I added an inverted 18" serving tray underneath to "lift" the entire thing off the table. The bottom 16" cardboard layer looked odd sitting flat on the table...this visually gave the whole display a "lift".

I wish it were as easy to solve that same problem with my bosom.

 
and then the original Grey Gardens documentary for the sleepover. and more bread. and then

we will all want to go home and clean our houses.

 
The first time I had hummus

was from a hippie bakery that baked their own 7-grain bread along with about 50 other kinds. It's no longer there (LizD, do you remember "On the Rise" in Armory Square?), but I sometimes duplicate the hummus sandwich I had there.

It was a simple open-faced sandwich and it was topped with scallions and nasturtiums. Very good, and simple. I don't make my own bread, but I do make my own hummus! And grow my own nasturtiums!!

 
I have them growing in my lettuce pots and herb pots. I just love them

both to eat and to look at. I think they are one of the prettiest flowers/foliage around. And the fact that they taste like watercress to me, even better.

 
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