I have a horrible confession: I don't eat seven grain cereal voluntarily. I do, however, use it for baking projects. Toss it in some melted marshmallow or, if you are health minded, add some to your bread doughs like I did in this recipe for seven grain cereal bread.
Yield: 1 pound round loaf.
Prep Time: 2 hours, 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours
- 1/3 cup water, room temperature
- 1 tsp active dry yeast
- 1/4 cup applesauce
- 1 large egg
- 1 Tbsp honey
- 2 tsp gluten flour
- 1/2 tsp salt
- 1/3 cup seven grain cereal
- 1 cup whole wheat flour
- 2/3 cup bread flour, about
- In medium bowl, mix water and yeast. Add applesauce, egg, honey, gluten flour, salt, and seven grain several. Stir. Add 1 cup of whole wheat flour and mix well. Slowly add in remaining bread flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake loaf at 350 degrees F for 35 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.
Bread Baking Tips:
- When honey is added to bread dough, it helps protect the baked bread's moisture.
- To prevent the honey from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- Store flour properly to keep it from spoiling.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- Add a half cup of raisins or dried cranberries to the bread dough for extra sweetness.