Seven Grain Bread Recipe

Name: Seven Grain Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. cooked rice, about 3 tbsp. uncooked; 1/3 c. millet, 2 tbsp. uncooked; 1/3 c. cooked barley, 2 tbsp. uncooked; 1 1/2 tbsp. yeast; 2 c. hot water; 3 c. whole wheat bread flour; 1 1/2 tbsp. molasses; 1 tbsp. honey; 1/3 c. rolled oats; 1 1/2 tbsp. safflower oil; 1 teaspoon salt; 2 tbsp. vinegar; 1/2 c. rye flour; 1/4 c. cornmeal; 3 c. hard whole wheat flour

Servings: persons

1/4 c. cooked rice, about 3 tbsp. uncooked
1/3 c. millet, 2 tbsp. uncooked
1/3 c. cooked barley, 2 tbsp. uncooked
1 1/2 tbsp. yeast
2 c. hot water
3 c. whole wheat bread flour
1 1/2 tbsp. molasses
1 tbsp. honey
1/3 c. rolled oats
1 1/2 tbsp. safflower oil
1 teaspoon salt
2 tbsp. vinegar
1/2 c. rye flour
1/4 c. cornmeal
3 c. hard whole wheat flour

1
The rice, millet and barley can be cooked together in the same kettle.
2
Use about 1 to 1 1/2 parts water to 1 part grain; cook till water is absorbed.
3
Cold to room temperature.
4
Make a sponge by dissolving yeast in hot water; add in 3 c. hard whole wheat flour, 1 1/2 Tbsp.
5
molasses, honey and rolled oats; mix and let rest to make soft sponge.
6
Add in 1 1/2 Tbsp.
7
safflower oil, salt, vinegar, rye flour, cornmeal and 3 c. hard whole wheat flour.
8
Knead till elastic, about 100 times.
9
Add in cooked grains, kneading till fully mixed.
10
Place in oiled bowl; cover with damp cloth and let rise to double in bulk.
11
Punch down and form into 2 loaves; place in oiled bread pans and let rise to double.
12
Bake at 350 degrees for 45 min or possibly till done.
13
Note: Cooking the grains before adding them to the bread dough makes a more moist loaf of bread than when grains are added uncooked.

1578

kcal

Calories

Fat

313

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 c. cooked rice, about 3 tbsp. uncooked, 1/3 c. millet, 2 tbsp. uncooked, 1/3 c. cooked barley, 2 tbsp. uncooked, 1 1/2 tbsp. yeast, and more.

Yes, Seven Grain Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!