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I posted this recipe in a thread about wheat, but thought I would post it here as well just in case anyone was interested. Please note, this recipe makes five loaves of bread. I always freeze the extra loaves and use them as needed.
Enjoy,
SC
7 Grain Bread
This is our FAVORITE bread!! The combination of grains makes it moist and it doesn't fall apart. Note that I have not been using the dough enhancer (non FG) and have recently been using 2 T of vital wheat gluten. This will make 5 loaves or 3 Pampered Chef loaves. I usually make 2 big loaves and a pan of hamburger buns (I often add italian seasonings to these and we use them for sandwiches). If you take your recipe liquid/flour ratio you should be able to convert this....basically you want 1/2 red wheat or a high gluten flour, then 1/4 7 grain and 1/4 soft white..... many bread stores and co-ops sell 7 grain.
7 Grain Bread (Makes 5 loaves or 3 big loaves)
Grind:
3 Cups hard red wheat berries
4 Cups of hard white wheat berries
2 cups soft white wheat berries
1 cup 7 - grain blend (Or some combination of 10 cups of whole grain)
5 1/2 C warm water
2/3 C olive oil
1 C honey
1/4 C yeast
2 T wheat gluten
2 T salt
Mix 2/3 of the ground grain, water, oil, honey, yeast, and dough enhancer together. Allow to "sponge", rest and grow for 15 min.
Mix in remaining flour and salt.
Knead alot. I do 8 min.
Warm the oven to about 150 - 170*. (Pre-heat for 5 min only; turn oven OFF before putting bread in oven to rise).When the kneading is done, place dough in an oiled bowl and cover with a towel. Let rise for 25 to 30 minutes. Remove from oven and form 5 loaves and raise them for 20 to 25 minutes in the warm oven. Leave them right in the oven, increase the temp to 350* and bake. Once the oven has come up to temp set the timer for 20-30 min. Remove a loaf and check the temperature by inserting a cooking thermometer into the bottom of a loaf when it reaches 200 degrees the bread is done. Bush tops with butter if desired.
I cool them on their sides...makes a funny pattern, but they don't fall down in the middle.
**This dough is great for rolling out and making hamburger buns...I use the wide mouth canning jar lid for a cutter.
**Italian Spice bread: knead 2 T of garlic and 1/4 a cup of Italian seasoning (Oregano, basil, rosemary, marjoram, sage, thyme) into each loaf of bread. Yum!
**Cinnamon Breakfast Bread: knead 2 T of Rapadura and 1/8 a cup of Cinnamon.
**I have also used this dough to make Garlic Pull Apart Rolls, with the added Italian spices.
Enjoy,
SC
7 Grain Bread
This is our FAVORITE bread!! The combination of grains makes it moist and it doesn't fall apart. Note that I have not been using the dough enhancer (non FG) and have recently been using 2 T of vital wheat gluten. This will make 5 loaves or 3 Pampered Chef loaves. I usually make 2 big loaves and a pan of hamburger buns (I often add italian seasonings to these and we use them for sandwiches). If you take your recipe liquid/flour ratio you should be able to convert this....basically you want 1/2 red wheat or a high gluten flour, then 1/4 7 grain and 1/4 soft white..... many bread stores and co-ops sell 7 grain.
7 Grain Bread (Makes 5 loaves or 3 big loaves)
Grind:
3 Cups hard red wheat berries
4 Cups of hard white wheat berries
2 cups soft white wheat berries
1 cup 7 - grain blend (Or some combination of 10 cups of whole grain)
5 1/2 C warm water
2/3 C olive oil
1 C honey
1/4 C yeast
2 T wheat gluten
2 T salt
Mix 2/3 of the ground grain, water, oil, honey, yeast, and dough enhancer together. Allow to "sponge", rest and grow for 15 min.
Mix in remaining flour and salt.
Knead alot. I do 8 min.
Warm the oven to about 150 - 170*. (Pre-heat for 5 min only; turn oven OFF before putting bread in oven to rise).When the kneading is done, place dough in an oiled bowl and cover with a towel. Let rise for 25 to 30 minutes. Remove from oven and form 5 loaves and raise them for 20 to 25 minutes in the warm oven. Leave them right in the oven, increase the temp to 350* and bake. Once the oven has come up to temp set the timer for 20-30 min. Remove a loaf and check the temperature by inserting a cooking thermometer into the bottom of a loaf when it reaches 200 degrees the bread is done. Bush tops with butter if desired.
I cool them on their sides...makes a funny pattern, but they don't fall down in the middle.
**This dough is great for rolling out and making hamburger buns...I use the wide mouth canning jar lid for a cutter.
**Italian Spice bread: knead 2 T of garlic and 1/4 a cup of Italian seasoning (Oregano, basil, rosemary, marjoram, sage, thyme) into each loaf of bread. Yum!
**Cinnamon Breakfast Bread: knead 2 T of Rapadura and 1/8 a cup of Cinnamon.
**I have also used this dough to make Garlic Pull Apart Rolls, with the added Italian spices.
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