Friday, 18 December 2009

Bread Gifts: 7-Grain Bread

Here is the bread recipe for the 7-Grain Bread or "Going with the Grain Bread Recipe".  Be sure to include this recipe if you plan to give the 7-Grain Bread Mix as a gift.  Otherwise, the recipient won't know how to make it.  That would be like giving a toy without the batteries - not a good thing.

I decided to make this bread before I gave the mix away in case I didn't like it for some reason.  Makes sense, right?  Well, let me tell you, I was not disappointed.  This bread is wonderful!  It's very healthy and delicious and easy to make!  The bread takes a couple of days to make from start to finish, but before you go getting huffy on me, let me explain that most of the time is spent fermenting on the counter and in the refrigerator.  The recipe is really easy!  Really! I mean it!

The bread has a crusty outside and a chewy inside with a somewhat nutty flavor.  The recipe for the bread and bread mix is from
Kneadlessly Simple by Nancy Baggett.  The recipe is also featured on the Fleishmann Yeast site.

Here's how you make it!

Going with The Grain Bread Recipe

Use the 7-Grain Bread Mix to make this healthy bread.

Makes: 1 large loaf, 12-14 slices
Prep Time: 30 minutes
Proof Time: 16 to 32 hours
Bake Time: 60 to 75 minutes

  • 1 teaspoon yeast (measured out from enclosed envelope)
  • Cornmeal-seed mixture for garnish (from the enclosed bag)
  • 1 jar Going with the Grain Mix
  • Scant 2 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more if needed
  • About 1 ½ tablespoons corn oil, canola oil, or other flavorless oil for coating pan and dough top


Remove the yeast envelope and cornmeal-seed package (used for garnish) from the jar. In a large bowl, thoroughly stir together the jar of mix and 1 teaspoon of the yeast.

Vigorously stir the ice water into the dry mix, scraping down the bowl sides and stirring until completely blended. If the dough is too dry to mix, gradually stir in just enough more ice water to blend the mixture; the dough should be stiff.


Brush the top with a little oil. Tightly cover the bowl with plastic wrap.  No you're not seeing things!  I switched bowls.  The other one was a little too big!

To enhance the flavor, place the dough in the refrigerator and let it ferment for 3 to 10 hours. Then let it rise at room temperature (about 70°F) for 12 to 18 hours.

If you prefer, skip the fermentation in the refrigerator and just let the dough rise at room temperature for 12 to 18 hours.

This is what the dough looks like after being refrigerated for 9 hours – from 10 pm to 7am the next morning.

This is what the dough looks like after resting on the counter for 13 hours - from 7am to 8pm.

Generously oil a 9 x 5-inch loaf pan. Sprinkle half the cornmeal-seed mixture into the pan.

Stir the dough briefly. With an oiled rubber spatula, scrape the dough in towards the center, working all the way around the bowl.

Invert the dough into the pan.


Brush the top lightly with oil, then smooth out and press into the pan with oiled fingertips. I used an oiled rubber spatula for this part.         

Brush the top generously with water, and immediately sprinkle the remaining cornmeal-seed mixture over the top. Cut a ½-inch deep slash down the dough center using oiled kitchen shears or serrated knife.

Cover the pan with nonstick spray-coated plastic wrap.



For a 2- to 4-hour regular rise, let stand at warm (74° to 75°F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water.

I used the 2-hour regular rise, but put it in the oven with a boiling-hot cup of water because my kitchen is very cold.

When the dough nears the plastic, remove it and continue the rise until the dough extends ½ inch above the pan rim.

15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Set the broiler pan on the oven floor.

Place the loaf in the oven to bake.  Reduce the heat to 425°F.

Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned.

Cover the top with foil (if it's browning too much) and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204° to 207°F on an instant-read thermometer).

Bake for 5 minutes more to ensure the center is fully done.  Remove the loaf to the rack and cool completely.

The loaf slices best when cool, but is good served warm or at room temperature.  This bread is delicious toasted and spread with jam.  I've enjoyed it for breakfast the past couple of days.  Stays fresh!


Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375°F oven for a few minutes, if desired.

Used with permission: Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.

Now that you know this bread is delicious, you can give the
7-Grain Bread Mix to your friends and family and be assured that you're giving them something wonderful and healthy.

Happy Baking!


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