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
  

Directions:

FIRST RISE:
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.

SECOND RISE:
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.

 

LET RISE USING EITHER OF THESE METHODS:

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.

BAKING PRELIMINARIES:
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.

BAKING:
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.

SERVING

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!

 

 

STORING:
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!
Cathy

 

Bread Gifts: 7-Grain Bread Mix

Are you looking for a healthy gift for that special baker on your list? This healthy, no-knead bread mix, made with a mixture of seven seeds and grains, makes a perfect gift for experienced and aspiring bread-bakers alike. I'm giving this bread mix to my mom for Christmas. She likes to bake bread but prefers the no-fuss method.  She's also into eating heart-healthy foods so this is just perfect for her.  Shhhh ... don't tell her!

This bread is delicious toasted and spread with butter or jam. It has a crusty outside and a chewy inside with a somewhat nutty flavor. It also makes great sandwich bread.  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 are some other Bread Gift ideas:

• Quick breads make wonderful gifts
• Delicious and easy Cranberry Pecan Bread 
• Other Homemade Bread Gifts

Going with The Grain Bread Mix
Don't forget to include the 7-Grain Bread Recipe along with this bread mix.

Makes: 1 quart of mix, yielding 1 large loaf, 12-14 slices
Prep Time: 30 minutes

• 3 cups (15 ounces) unbleached white bread flour
• ¼ cup (1.25 ounces) whole wheat flour (I used freshly milled white whole wheat flour)
• ¼ cup brown rice flour  (I used freshly milled brown rice flour)
• 2 tablespoons rolled oats or quick-cooking (not instant) oats
• 2 ½ tablespoons granulated sugar
• 1 ½ teaspoons table salt
• 1 ½ tablespoons each sesame seeds, poppy seeds, and flax seed, mixed together
• 2 tablespoons cornmeal, preferably yellow
• 1 envelope Fleischmann's RapidRise Yeast
  
  

Directions

Set out a completely dry clear glass or transparent plastic 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (Or use a funnel, if you have one.)  I have a funnel from all of the canning I've been doing so I'm all set.

First, I milled the rice flour from some brown rice grains.

That's my soup recipe in the background. I was making homemade turkey noodle soup the same night I prepared the mix.  I forgot to move it out of the way before I took the photo.  The soup actually goes really well with this bread.  Just a side note - no extra charge.

Isn't it cool how it just magically turns into flour!

Then, I mixed the poppy seeds, sesame seeds and flax seeds together.

Then I weighed the bread flour because I've found with these no-knead recipes especially, that I have to go by weight rather than use the measuring cup.  I don't have a digital scale yet.  That's definitely on my list.

Add the white flour to the jar using the funnel or foil.

Rap the jar on the counter to even and compact the layer.

Thoroughly stir together the whole wheat flour, brown rice flour, oats, sugar, salt, and all but 1 ½ tablespoons of the seed mixture.

 

 

Add to the jar; rap it again to even the layer.

Put the remaining seeds and the cornmeal in a small plastic bag; close tightly. Push the bag and the yeast envelope into the neck of the jar.

If it will be shipped, push crumpled wax paper into any extra space at the top. Attach a sheet or card with the instructions for making the bread to the jar.

Add some pretty ribbon and Holiday fabric and voila, there you have it!  A pretty and practical gift for that special baker on your list.

STORAGE: The unopened mix will keep for up to 1 ½ months unrefrigerated, 3 months refrigerated.

Source: Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.

This is a wonderful and healthy gift to give to your friends and family that enjoy baking.  Just don't forget to include the 7-Grain Bread Recipe with the jar of mix.

Happy Baking!
Cathy