How To make Seven Grain Bread Pan 1

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Seven Grain Bread | MOST POPULAR BREAD RECIPES | RECIPES LIBRARY

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Seven-Grain Honey Bread

Seven-Grain Honey Bread

Yield: Three medium round, or three 8-by-4-inch loaves

1 ½ cups or 375 g boiling water
1 cup or 160 g seven-grain cereal
1 ½ tablespoons or 18 g active dry yeast
Pinch sugar
¼ cup or 37 g warm water (105 to 115F)
¼ cup or 80 g warm buttermilk (105 to 115F)
⅓ cup or 100 g local honey
3 tablespoons or 42 g vegetable oil
2 tablespoons or 30 g unsalted butter, melted
3 eggs
1 tablespoon salt
4 ½ to 5 cups or 670-750 g all-purpose or bread flour

1. Poor boiling hot water over seven grain cereal.
2. In a small bowl mix dry yeast with water and set aside.
3. In a big bowl mix buttermilk, honey, vegetable oil, melted butter, egg and salt. Mix it well.
4. Add flour and mix it well.
5. Bring the dough on a floured surface knead for 5-6 minutes. Put dough on a greased container and let it rise 1-1 ¼ hour or double.
6. Shape the dough and let it rise for 30-40 minutes. 30 minutes prior to putting the dough in oven heat the oven 375F.
7. Bake 375F for 35-40 minutes until golden brown. Let it cool down before slicing it. Enjoy.

Copycat Dave's Multi-Seed Whole Wheat Bread | Step--by-Step Instructions ????

This is a GREAT loaf of bread! Way better than Dave's. Better texture, and way less expensive than the real thing. Adjust the seeds to your liking. No need to stick to my recipe -- be creative and do your own thing. Recipe is printed down below. Hope you'll enjoy.

COPYCAT DAVE’S BREAD
1 1/2 cup warm water
3 tablespoons olive oil
2 tablespoons honey, agave or molasses
1 1/2 cup whole wheat flour
1 1/2 cup bread flour or all -purpose flour
3 tablespoons vital wheat gluten
1 1/4 teaspoon salt
1 tablespoon dry active yeast
1/2 c. uncooked old-fashioned oats
3 tablespoons ground flax seed
1/4 c. sunflower seed
2 tablespoons amaranth
2 tablespoons chia seed
2 tablespoons raw pumpkin seed
2 tablespoons whole flax seeds
1 tablespoons sesame seed
2 tablespoons poppy seed
And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking

In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients.

Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.

After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled.

Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.

Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.

While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position.

Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.

NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).

If you like a sweeter bread, increase the sweetener to 3 tablespoons.
And – it’s way better than Dave’s!

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Multi-Grain Whole Wheat Bread | Pan De Multi Granos - Yoba’s Kitchen Vegan Friendly - E19

Multigrain bread

Ingredients
1 1/4 cup ( seven-grain hot cereal mix
1 1/2 cup boiling water to mix it with the cereal
1/2 cup warm water to mix it with the yeast
2 cups all-purpose flour gluten free (not bread flour)
2 1/2 cups whole wheat flour gluten free
1/4 cup maple syrup
4 tablespoons refine coconut oil
3 teaspoons instant or rapid-rise yeast
2 teaspoon Himalaya pink salt
1 teaspoon of brown sugar

Process:
* Mix the cereal mix with the boiling water set for 10 minutes
* In a 1/2 cup of warm water pour the sugar and the yeast stir it and let rest for 3 to 5 minutes
* In a mixing bowl put the dry ingredients and then pour the wet ingredients along with the cereal and yeast mixture
* Mix it for 3 to 5 minutes until the bowl is clean. The dough should be stretchy and shouldn’t be sticky
* Divide the dough in to equal portions and give it a ball shape the cover it up and let it rest for 5 minutes
* Roll the dough and transfer to a grease loaf pan and let it rest for 30 to 60 minutes or until it reach an inch above the edge of the pan
* Bake it at 350 F for 30 minutes and let it cool down before cutting

An Approachable Loaf. Easy everyday 100% whole wheat sourdough bread (inspired by the WSU Bread Lab)

Hello everyone, and welcome to my very first bread recipe for my new Elly's Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!

This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I'm just a humble home baker, but their idea of the 'approachable loaf' really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.

INGREDIENTS:
500g whole wheat flour
450g water (I'll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).

METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.

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