7 Grain Artisan Bread Recipes

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SEVEN GRAIN BREAD I



Seven Grain Bread I image

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

1 ½ teaspoons active dry yeast
2 ¼ cups bread flour
1 ½ teaspoons salt
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 ½ tablespoons margarine
1 ⅓ cups warm water (110 degrees F/45 degrees C)
¾ cup seven grain cereal

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

SEVEN-GRAIN BREAD



Seven-Grain Bread image

Flavorful and slightly chewy, this lovely loaf is the best thing to come out of her bread machine, attests Lise Thomson of Magrath, Alberta. "We like to start our day with a nice warm slice full of good-for-you-grains."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1-2/3 cups water (70° to 80°)
3 tablespoons nonfat dry milk powder
2 tablespoons shortening
2 tablespoons honey
2 teaspoons salt
2-1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup five-grain cereal
1-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.

SEVEN GRAIN BREAD II



Seven Grain Bread II image

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

1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons salt
1 egg
1 cup whole wheat flour
2 ½ cups bread flour
¾ cup 7-grain cereal

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

SEVEN-GRAIN BREAD



Seven-Grain Bread image

This bread loaf is full of robust wheat flavor with a touch of honey for sweetness and plenty of good-for-you grains.

Provided by EatingWell Test Kitchen

Categories     Diabetes-Friendly Bread Recipes

Time 2h10m

Number Of Ingredients 10

3/4 to 1 1/4 cups all-purpose flour
½ cup seven-grain cereal
1 package active dry yeast
⅔ cup water
⅓ cup applesauce
2 tablespoons honey
1 teaspoon salt
1 egg or 1/4 cup refrigerated or frozen egg product, thawed
1 ¾ cups whole-wheat flour
⅓ cup shelled sunflower seeds

Steps:

  • 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.
  • Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
  • Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 19.8 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 151.5 mg, Sugar 2.6 g

RUSTIC MULTI-GRAIN BREAD



Rustic Multi-Grain Bread image

Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe.

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

4 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup rye flour
1/2 cup packed brown sugar
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups milk
1/2 cup water
3 tablespoons vegetable oil

Steps:

  • In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

WHOLE GRAIN ARTISAN BREAD



Whole Grain Artisan Bread image

The rye flour adds a hint of sourdough flavor to this bakery-style wholegrain bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h35m

Yield 12

Number Of Ingredients 8

1 1/4 cups warm water (110°F to 115°F)
1 teaspoon regular active dry yeast
1/2 teaspoon sugar
1 1/2 cups whole wheat flour
1/2 cup rye flour
1 1/2 teaspoons salt
1 1/2 to 1 3/4 cups bread flour
1 teaspoon cornmeal

Steps:

  • In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
  • Stir in salt and 1 1/2 cups of the bread flour, slowly adding additional bread flour as necessary to make dough easy to handle.
  • Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  • Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
  • Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
  • Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (1/4-inch-deep) slashes on top of loaf then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 0 g, TransFat 0 g

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS



Multi-Grain Bread with Sesame, Flax and Poppy Seeds image

An easy Multi-Grain Bread recipe

Categories     Bread     Bake     Bon Appétit

Yield Makes 1 Loaf

Number Of Ingredients 11

1/2 cup unsweetened multi-grain cereal (such as 7-grain)
2 cups boiling water
1 envelope dry yeast
4 1/3 cups (about) bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds*
2 teaspoons poppy seeds
2 cups water

Steps:

  • Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
  • Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
  • Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
  • Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
  • Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
  • Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
  • *Available at natural foods stores.

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