Seven Grain Bread Recipe

Seven Grains for Making Bread

A few years ago I got on a health kick where I wanted to create my own seven grain whole wheat bread. It isn’t like your typical whole grain bread, but it had great flavor and texture, and could be used with any bread recipe. I use several different types of blends. Here is a list of two blends I use. They can be used with any kind of quick bread or yeast bread recipes.

In a large airtight container combined…

Six cups of oatmeal

Six cups of white flour

Six cups of wheat flour

Six cups of wheat germ

Six cups of grits

Six cups of corn meal

Six cups of rye

I love to make all my breads from scratch instead of using a bread machine. I found it relaxes me to softly knead the bread till the dough is just slightly sticky but not over kneaded. There is something about making bread with love that lifts a spirit.

1 package of yeast (or 2 ¼ teaspoons yeast)

3 cups lukewarm water

1 tablespoon salt

3 tablespoons sugar

3 tablespoons oil (melted shortening or melted bacon grease works well)

2 cups seven grain mix

1 cup of white flour (you will also need an extra 3-4 cups of white flour)

In a bowl, dissolve yeast in the warm water. Add in the salt and sugar. Stir till those dissolve. Mix in the oil, seven grain mix, and flour till oil is thoroughly mixed. Dough might be sticky. Knead in the 3-4 cups of flour till the dough does not stick to the hands. Form into a ball and place in a bowl to rise. Lightly rub oil on top to keep the dough from drying out. Let rise for 1 to 1 ½ hours. Poke with finger to check if dough is raised enough. If it leaves an indent, dough is read for the bread pan. Form into rolls or loaf of bread. Let sit to rise a second time, when it is doubled in size, bake in oven at 375 degrees for 45 minutes to an hour. Rolls may take 30 to 45 minutes. Remove from pans and lightly brush with butter or margarine if desired.