Seven Grain Bread Recipe

Whole wheat flour: Provides a hearty base and rich flavor.

Oats: Adds texture and a slight sweetness.

Rye flour: Contributes a distinct, slightly tangy flavor.

Cornmeal: Adds a bit of crunch and a subtle corn flavor.

Barley flour: Adds a nutty flavor and helps with the bread's texture.

Millet flour: Adds a mild, slightly sweet flavor and a bit of crunch.

Brown rice flour: Adds a slightly nutty flavor and helps with the bread's texture.

Active dry yeast: Helps the bread rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Honey: Adds sweetness and helps with browning.

Olive oil: Adds moisture and richness.

Warm water: Activates the yeast and helps form the dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the bread more elastic and giving it a better rise. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as this can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar protein content and texture, making it a good alternative for whole wheat flour.

• oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and nutritional profile, making them a suitable replacement for oats.

• rye flour - Substitute with buckwheat flour: Buckwheat flour has a robust flavor and similar density, which can mimic the properties of rye flour.

• cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.

• barley flour - Substitute with oat flour: Oat flour has a similar texture and mild flavor, making it a good substitute for barley flour.

• millet flour - Substitute with sorghum flour: Sorghum flour has a similar protein content and mild flavor, making it a suitable alternative for millet flour.

• brown rice flour - Substitute with white rice flour: White rice flour has a similar texture and can be used as a direct substitute for brown rice flour.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• honey - Substitute with maple syrup: Maple syrup has a similar sweetness and consistency, making it a good alternative for honey.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content, making it a suitable substitute for olive oil.

• warm water - Substitute with milk: Milk can add a richer flavor and slightly denser texture to the bread, making it a good alternative for warm water.

• Allow the seven grain bread to cool completely on a wire rack before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This helps maintain the crust's texture while keeping the bread fresh for up to 2-3 days.

• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method can keep the bread fresh for up to a week, but it may soften the crust.

• For longer storage, consider freezing the bread. Slice the loaf before freezing so you can easily grab individual slices as needed.

• To freeze, wrap the bread tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. This double-layer protection helps prevent freezer burn and keeps the bread fresh for up to 3 months.

• When ready to use, thaw the bread at room temperature. For a quick thaw, you can also place slices directly in the toaster or reheat the whole loaf in a preheated oven at 350°F (175°C) for about 10-15 minutes.

• If you notice any signs of mold or an off smell, discard the bread immediately to avoid any health risks.

• For an extra touch of freshness, you can sprinkle a few drops of water on the bread before reheating it in the oven. This helps revive the crust and gives it a freshly baked feel.

• Store the bread away from direct sunlight and heat sources, as these can accelerate the staling process.

• If you have leftover bread that’s starting to go stale, consider using it for making croutons, bread pudding, or even a delicious bread soup.

• Preheat your oven to 350°F (175°C). Wrap the seven grain bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover with foil and heat in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Use a toaster for individual slices. Simply toast the slices until they reach your desired level of crispiness. This method works well if you enjoy a bit of crunch.

• For a microwave option, wrap a slice of bread in a damp paper towel and microwave on medium power for 10-15 seconds. This helps to keep the bread moist.

• If you have a steamer, you can steam the bread for a few minutes. This method is excellent for retaining moisture and softness.

• For a stovetop method, heat a skillet over medium-low heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• Mixing bowl: A large bowl used to combine all the dry ingredients together.

• Separate bowl: A smaller bowl used to mix the honey, olive oil, and warm water.

• Measuring cups: Used to measure out the flour, oats, and other dry ingredients accurately.

• Measuring spoons: Used to measure the yeast, salt, and honey.

• Wooden spoon: Used to stir the dry ingredients and later mix the wet ingredients into the dry mixture.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the dough while it rises to keep it from drying out.

• Loaf pan: A greased pan where the dough is placed to bake into a loaf shape.

• Oven: Preheated to 375°F (190°C) to bake the bread.

• Wire rack: Used to cool the bread after it is baked to prevent it from becoming soggy.

• Measuring jug: Used to measure the warm water accurately.

• Kitchen scale: Optional, but useful for weighing ingredients for more precise measurements.

• Pastry brush: Optional, for brushing the loaf with water or oil before baking to achieve a desired crust texture.

Pre-measure ingredients: Measure all flours, yeast, and salt before starting to streamline the process.

Use a stand mixer: A stand mixer with a dough hook can save time on kneading.

Warm environment: Let the dough rise in a warm place like an oven with the light on to speed up the rising process.

Quick dissolve: Dissolve honey in warm water quickly by stirring vigorously.

Preheat early: Start preheating your oven while the dough is rising to save time.