melissa-dallas
Well-known member
One of my big gripes with commercial multi-grains is that they are all sweet. Why is that? This also keeps beautifully and is soft & moist. I added an egg and a little extra water to proof the yeast, as I didn't have instant, so I had to add a little extra flour.
: 7-Grain Bread
: Hearty but not heavy, this bread is not only healthful but delicious!
1 1/4 cups 7-grain hot cereal mix (Bob's Red Mill)
2 1/2 cups boiling water
3 cups unbleached all-purpose flour, plus extra for dusting work surface
1 1/2 cups whole wheat flour
4 tbs. honey
4 tbs. unsalted butter , melted and cooled slightly
2 1/2 tsp. instant yeast
1 tbs. table salt
3/4 cup rolled oats or quick oats for bread
1/2 cup rolled oats or quick oats for rolling (optional)
Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100°, about 1 hour. Whisk flours together in a medium bowl.
Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add 3/4 cup oats and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until oats are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
Adjust oven rack to middle position; heat oven to 375°. Spray two 9 x 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Starting at long side of dough (9-inch side) roll dough very tightly. Seal the seam by pinching securely and spray the dough lightly with cooking spray or brush with olive oil. Roll the dough in 1/2 cup of the oats and place dough seam side down in loaf pan. Repeat with second half of dough. Cover pans lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.)
Bake until internal temperature registers 200° on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
If you don't want to use oats in the dough you can substitute seeds such as sunflower seeds or pumpkin seeds.
Preparation time: 2 hour(s) 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)
: 7-Grain Bread
: Hearty but not heavy, this bread is not only healthful but delicious!
1 1/4 cups 7-grain hot cereal mix (Bob's Red Mill)
2 1/2 cups boiling water
3 cups unbleached all-purpose flour, plus extra for dusting work surface
1 1/2 cups whole wheat flour
4 tbs. honey
4 tbs. unsalted butter , melted and cooled slightly
2 1/2 tsp. instant yeast
1 tbs. table salt
3/4 cup rolled oats or quick oats for bread
1/2 cup rolled oats or quick oats for rolling (optional)
Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100°, about 1 hour. Whisk flours together in a medium bowl.
Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add 3/4 cup oats and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until oats are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
Adjust oven rack to middle position; heat oven to 375°. Spray two 9 x 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Starting at long side of dough (9-inch side) roll dough very tightly. Seal the seam by pinching securely and spray the dough lightly with cooking spray or brush with olive oil. Roll the dough in 1/2 cup of the oats and place dough seam side down in loaf pan. Repeat with second half of dough. Cover pans lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.)
Bake until internal temperature registers 200° on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
If you don't want to use oats in the dough you can substitute seeds such as sunflower seeds or pumpkin seeds.
Preparation time: 2 hour(s) 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)