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.

This would be my go-to bread if the recipe was scaled down a bit. My machine is for a 2 pound loaf and this recipe rises way to high for my machine. I might try scaling the recipe down but I will look for another similar recipe to replace it first.

Delicious bread. I could only find 5-grain cereal, but I did everything else exactly by the recipe. It is a bit “crumbly”, but the taste makes up for that!

Outstanding! Wonderful flavor and crisp crust. The dough was a bit much for my bread machine, though — it popped the top! Next time, I’ll use the machine to mix and first rise, then shape, rise and bake in the oven.

The bread was wonderful only next time I will add MORE seeds. Just a personal preference, the recipe came out perfect with the amounts of seeds called for.

LOVE this bread! Great taste and texture. I did the same thing another person did-let the bread machine do all the work until the second rise removed it and baked in the the regular oven. A staple in our house!

very good and did not change anything

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.

I always try not to make any changes when using a new recipe but because I didn’t have any dry milk powder, I used regular 2% milk (warm to the touch). Great basic 7 grain wheat bread! Will make again and might make changes….or maybe not!

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!

Excellent! I had 12-Grain Cereal on hand and it made a wonderful, textured bread.

Delicious healthy bread. I used all milk instead of water in this since I don’t keep dry milk powder on hand. The bread tastes like one of the expensive health nut loaves. I think it would be great with sunflower seeds added in too. Thanks for a great bread recipe!

Nice light texture, subtle wholegrain taste and all natural wholesome ingredients. This bread tasted good but was a little dry sliced and used for sandwiches (it broke apart when holding the sandwich) but was great for toasting. I have a 2 lb. loaf machine and my bread overflowed the machine bucket and pressed up into the lid. Next time I will cut the ingredients by 1/4 and hope to get a full loaf without overflowing or I’ll just cut the recipe in half for a small-medium loaf. The recipe doesn’t note if the grain-cereal is hot (like oatmeal) or cold (not sure what this would be) so I used a 5 grain blend like oatmeal. When making bread it is important to use fresh (not expired) ingredients that were kept properly for success.

Followed the directions precisely, layered in my Zojirushi Bread Maker according to manufacturers directions, and it turned out perfectly! This is my first loaf of bread in my new bread maker and I am absolutely thrilled!

The loaf turned out beautiful and delicious. It was a gift but the recipient shared some with me. I subbed 1 cup of sourdough starter for 1 cup of water, proofed 2 t of yeast in the remaining water, subbed molasses for honey and butter for the oil. I allowed the 7 grain cereal to soak in the sourdough starter for about 1 hour before starting. As I said, it is a beautiful loaf. And it did only make on regular sized loaf, I baked in a glass pan at 375 for about 25 minutes. Did not use a bread machine at all. I will be making this again!

Just ok. I was so excited for a super tasty moist bread but after our initial pieces it has been sitting on the counter untouched this week. I have made 2 other bread recipes off this site that we devoured so I’ll stick to those.

This bread is wonderful! I had to use molasses instrad of honey, as that is all I had. If you want a nice,wholesome bread, than look no further. Thanks for the post…this will be a regular in our house.

wonderful recipe!

Flavorful. Could use a little more honey.