Mommy Cafe

Vegetarian home cooking, kid tested and approved

Seven Grain Cereal Bread

Once upon a time I liked to make no-knead breads.  It resulted in the health benefits of homemade bread without the sore wrists.  I was willing to sacrifice the light and airy sandwich bread for the dense but hearty whole wheat variety (which, no matter what I did, would never fully rise).

Then I met this beauty, worth every minute of hand-kneading!

Despite the need to knead, this is a relatively simple bread to make.  It contains few ingredients, the most out-of-the-ordinary being seven grain cereal, which I’ve decided needs to become a staple in my home anyway.  Mix it, rest it, knead it, rise it, shape it, bake it.  Nothing to it!  Kudos to Bread World, my new go-to for all things baked.  I found that it took closer to 3 cups of flour to get the right consistency, and next time I might add a little more honey and a little less water for a less subtly sweet taste.  That said, following the recipe exactly got a beautiful rise and a perfectly airy loaf.

I let Will stay up a little late tonight just to have a slice.  He took one bite and loudly exclaimed “This is the best thing I’ve ever eaten!”  Pretty sure the neighbors heard him.  He then proceeded to give me a monster hug that nearly knocked me into the still-hot oven, thanking me for letting him have a slice before bed.  Really?  An unsolicited hug and thank you??  This bread is a keeper.

Seven Grain Cereal Bread

Makes: 1 loaf

2 to 2-1/2 cups whole wheat flour
1 envelope (or 2 1/4 tsp) RapidRise Yeast
1 teaspoon salt
1 cup water
1/4 cup milk
2 tablespoons butter
2 tablespoons honey
2/3 cup seven grain hot cereal

Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water, milk, butter and honey until very warm (120o to130oF). Stir in cereal; let stand 2 minutes. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 7-inch rope. Place ropes side by side in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.


November 8, 2011 - Posted by | Baked Goodies, Recipes | ,

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