Multigrain goodness . . . Seven Grain Bread

Even before multi-grain breads were popular, Pauline Sims shared this recipe with me. The seven grains create a hearty, compact and dense bread that is full of  texture and flavor. Great for toast  especially with Crabapple Jelly.

Seven Grain Bread   Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The yeast mixture is beginning to bubble.

I use the flat blade of the Kitchen Aid mixer for the initial mixing (above) but then change to the dough hook (below).

The original recipes then says to now add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity).

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Kneaded dough just added to the bowl.

Expanded dough after 1 1/2 hour rise time.

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

I use a Bench Knife to divide the dough into thirds.

Flatten and roll each piece of dough.

Roll up dough, pulling seam to underneath side of loaf.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in tops of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.

Recipe without photos . . .

Seven Grain Bread       Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The original recipes then says to add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft  dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity)

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in top of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.