Seven Grain Bread
Seven grain bread offers a hearty, nutty flavor with a chewy texture, perfect for wholesome sandwiches or toast, appealing to bread lovers and health-conscious bakers alike.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup warm water and let proof.
- Mix in 2 cups warm water, brown sugar or honey, salt, and vegetable oil.
- Add seven grain flour and enough bread flour to form a firm dough.
- Knead well until smooth and elastic.
- Let the dough rise twice in a warm place.
- Shape the dough into loaves.
- Let the loaves rise again.
- Bake at 350°F for 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of ground flaxseed or chia seeds to the dough. If you don't have seven grain flour, a mix of whole wheat flour and oats can work as a substitute. Ensure your water is not too hot when proofing yeast, as this can kill the yeast. Use a thermometer to keep it around 110°F for optimal results.
Serving Suggestions
This seven grain bread pairs beautifully with Grandma's Slow Cooker Vegetarian Chili for a wholesome meal. Serve it toasted with a spread of butter or your favorite jam for breakfast. It also makes excellent sandwich bread, especially for hearty fillings like turkey, avocado, or roasted vegetables. A side of Amish Tea can complement the meal perfectly.
Storage & Reheating
Once the bread has cooled completely, store it in a paper bag for up to 3 days at room temperature. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Seven Grain Bread contains roughly 411 calories, with 2g protein, 44g carbohydrates, and 27g fat. It is an excellent source of vitamin A (46% of the Daily Value). Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. You won't need to proof it first; just mix it directly with the dry ingredients. However, keep in mind that the dough may rise faster, so monitor it closely during the rising stages.
What if my dough is too sticky?
If your dough is too sticky, gradually add more bread flour, a little at a time, until you achieve a manageable consistency. Be careful not to add too much flour, as this can lead to a denser bread. Kneading the dough well will also help develop the gluten and improve its texture.
How can I tell when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F. If the crust is browning too quickly, you can cover it loosely with foil for the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).