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New Easy 7 Grain Bread

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Whole wheat 7-grain bread with honey, eggs, and seven grain cereal baked into a hearty, no-knead loaf. Makes two dense, nutritious loaves with a chewy, multi-grain texture.

YIELD

2 loaves

PREP

15 min

COOK

45 min

READY

1 hrs

This whole wheat bread skips the kneading entirely. Seven grain cereal soaked in boiling water softens into a porridge-like base, then gets mixed with whole wheat flour, honey, eggs, and yeast into a thick batter that you simply spread into loaf pans and let rise.

The cereal blend brings a variety of textures and flavors that plain flour can’t deliver: chewy grains, nutty seeds, and a heartiness that makes each slice substantial enough to be a meal with just butter and jam.

Honey sweetens the loaves naturally and helps the crust brown beautifully. Two packets of yeast ensure a strong rise despite the heavy whole wheat flour and grain cereal weighing the dough down.

Kitchen Tips

  • Let the cereal cool to lukewarm before adding the dissolved yeast. Hot cereal will kill the yeast and your bread won’t rise.
  • This is a batter bread, not a traditional dough. It will be sticky and thick, not smooth and elastic. Don’t add extra flour trying to make it behave like regular bread dough.
  • Beat vigorously for the full 2 minutes. This develops enough gluten structure to give the bread lift despite the heavy grain load.
  • The loaves are done when they sound hollow when tapped on the bottom and are golden brown on top.

Variations

  • Add a handful of sunflower seeds or flax seeds for extra crunch and nutrition.
  • Swap honey for molasses for a darker, more robust flavor.
  • Brush the tops with melted butter and sprinkle with rolled oats before baking for a bakery-style finish.

Ingredients

1 ½ 355
CUPS ML WATER
boiling
1 237
6 90
TABLESPOONS ML CANOLA OIL
½ 118
CUP ML WATER
warm
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
2 2
LARGE LARGE EGGS
beaten
5 ½ 1.3
½ 118
CUP ML HONEY
2 10
TEASPOONS ML SEA SALT

Directions

Pour boiling water over seven grain cereal in large mixing bowl.

Dissolve yeast in warm water.

When cereal is lukewarm, add yeast and all remaining ingredients except 3 cups flour.

Beat vigorously for 2 minutes.

Work in remaining flour.

Divide dough in half and spread into bottom of two oiled loaf pans.

Let rise until double and bake at 375℉ (190℃) F. for 35 to 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 906 25% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1230mg 51%
Total Carbohydrate 52g 52%
Dietary Fiber 21g 84%
Sugars g
Protein 54g
Vitamin A 3% Vitamin C 0%
Calcium 8% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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