Seven Grain Bread II

Delicious. Next time, I'll reduce the salt to 1 teaspoon. I didn't have powdered milk, so replaced the water wth an equal measure of cashew milk and ignored the powdered milk ingredient entirely. I prepared this through the first rise in the bread machine, then shaped the deflated dough into a nice log shape and placed it into a greased bread pan to rise a 2nd time. Then I baked it at 375 degrees for 30-35 minutes, until my instant read thermometer said the bread had reached 190 degrees internally.I brushed the hot top with butter after removing from the pan, then let it cool on a rack for a couple of hours. It slices beautifully for sandwiches and also makes good toast. I might try adding some chopped, toasted walnuts to the dough sometime. This really is a lovely recipe.

Excellent bread! I did use milk instead of water and dry milk, salted butter instead of oil, and King Arthur white flour instead of bread flour... minor changes. I used Bob's Red Mill SeveN Grain Cereal and added it just before the flours. Topped with an egg white wash, oatmeal and sunflower seeds. Baked at 375 degrees until internal temp was 190 degrees, about 40 minutes. Will definitely make again. Thanks for a very nice multi-grain bread recipe! Oh yes... I've never used a bread machine; made this using the traditional Armstrong method... by hand. Comes out looking like real bread as you can see in the two photos I posted.

This works very well with a couple techniques. 1: definitely follow the order of ingredients preferred by your machine (eg: hot liquids on bottom, cool liquids next, then dry, then yeast on top). 2: adding the dry milk, cereal, honey and oil all together and then pouring the hot water in to soak the cereal and bring it all together is a great way to soften the cereal so it's not crunchy at bake time and prevents the dry milk from clumping.

Tastes great! Instead of the 7 grain cereal, I added 1/2 cup of fine chopped mixed nuts and seeds like: raw pumpkin seeds, roasted and salted "pepitas" pumpkin seeds, raw sunflower seeds, almonds, and pecans.

Very good bread. I was very excited to find this recipe, and put everything in the bread machine and then figured out I don't have seven grain cereal. Grr. My fault, though, so I ended up using rice puffs. I will buy 7 grain cereal and try this one again with the correct ingredients. It was a bit wet--had to add about 1/4 c of flour to the dough, but that can be explained by the humidity here. It's always important to check, even in a bread machine, because of that. I used the dough cycle, then let it rise for about 20 min in a warm oven and baked at 375 for 50 minutes. Thanks for the recipe! UPDATE 8/5/10: Tried this with seven grain cereal, and it is just as good! Love the whole grain of this bread. I'll make again, definitely. :o) UPDATE 9/23/13: Still love this, but I've found I like it even better as a smaller loaf--still using the dough setting. Just made four large rolls (350 for about 20 mins) and a small loaf (350 for about 30 mins) out of one recipe and it is perfect! Even hubs doesn't complain about the whole grain part in this bread. Thanks again for this recipe!

Very good bread. I was very excited to find this recipe, and put everything in the bread machine and then figured out I don't have seven grain cereal. Grr. My fault, though, so I ended up using rice puffs. I will buy 7 grain cereal and try this one again with the correct ingredients. It was a bit wet--had to add about 1/4 c of flour to the dough, but that can be explained by the humidity here. It's always important to check, even in a bread machine, because of that. I used the dough cycle, then let it rise for about 20 min in a warm oven and baked at 375 for 50 minutes. Thanks for the recipe! UPDATE 8/5/10: Tried this with seven grain cereal, and it is just as good! Love the whole grain of this bread. I'll make again, definitely. :o) UPDATE 9/23/13: Still love this, but I've found I like it even better as a smaller loaf--still using the dough setting. Just made four large rolls (350 for about 20 mins) and a small loaf (350 for about 30 mins) out of one recipe and it is perfect! Even hubs doesn't complain about the whole grain part in this bread. Thanks again for this recipe!

Very good bread. I was very excited to find this recipe, and put everything in the bread machine and then figured out I don't have seven grain cereal. Grr. My fault, though, so I ended up using rice puffs. I will buy 7 grain cereal and try this one again with the correct ingredients. It was a bit wet--had to add about 1/4 c of flour to the dough, but that can be explained by the humidity here. It's always important to check, even in a bread machine, because of that. I used the dough cycle, then let it rise for about 20 min in a warm oven and baked at 375 for 50 minutes. Thanks for the recipe! UPDATE 8/5/10: Tried this with seven grain cereal, and it is just as good! Love the whole grain of this bread. I'll make again, definitely. :o) UPDATE 9/23/13: Still love this, but I've found I like it even better as a smaller loaf--still using the dough setting. Just made four large rolls (350 for about 20 mins) and a small loaf (350 for about 30 mins) out of one recipe and it is perfect! Even hubs doesn't complain about the whole grain part in this bread. Thanks again for this recipe!

Very good bread. I was very excited to find this recipe, and put everything in the bread machine and then figured out I don't have seven grain cereal. Grr. My fault, though, so I ended up using rice puffs. I will buy 7 grain cereal and try this one again with the correct ingredients. It was a bit wet--had to add about 1/4 c of flour to the dough, but that can be explained by the humidity here. It's always important to check, even in a bread machine, because of that. I used the dough cycle, then let it rise for about 20 min in a warm oven and baked at 375 for 50 minutes. Thanks for the recipe! UPDATE 8/5/10: Tried this with seven grain cereal, and it is just as good! Love the whole grain of this bread. I'll make again, definitely. :o) UPDATE 9/23/13: Still love this, but I've found I like it even better as a smaller loaf--still using the dough setting. Just made four large rolls (350 for about 20 mins) and a small loaf (350 for about 30 mins) out of one recipe and it is perfect! Even hubs doesn't complain about the whole grain part in this bread. Thanks again for this recipe!