Seven-Grain Honey Bread

I'm not quite sure what happened with my shaping, something terribly wrong! But the bread sure tastes awesome! 5 stars. I actually used 5 grain cereal, because that's what I could find without having to pay shipping. You can always buy it online from Bob's Red Mill if you have trouble finding it.




Add 1 1/2 cups boiling water to 1 cup seven grain cereal and let sit for an hour.

In a small bowl (or liquid measuring cup) sprinkle 1 1/2 tablespoons active dry yeast and a pinch of sugar over 1/4 cup warm water (105-115F). Let sit about 10 minutes.

In a large bowl mix together 1/4 cup warm buttermilk (105-115 F), 1/3 a cup honey (local if possible), 3 tablespoons corn or other vegetable oil, 2 tablespoons unsalted butter, melted, 3 eggs at room temperature and 1 tablespoon of salt. Beat hard until smooth, about 1 minute. Add 1 cup (4 1/2-5 cups total) unbleached all purpose flour and beat until smooth.
Add the cereal and yeast and the remaining flour half a cup at a time until a soft, sticky dough has formed. If mixing by hand switch to a wooden/plastic spoon when necessary.

Turn onto a lightly floured work surface and knead for 10 minutes. Adding flour 1 tablespoon at a time as needed. (The book actually says 4-5 minutes, but I think it turns out better when kneaded longer)

Place the dough in a deep, greased container turning to coat. Let rise until double, 1 to 1 1/4 hours.


Divide into 2 loaves and shape. Place in greased pans and let rise 30-40 minutes. Bake on 375 F for 35-40 minutes. Or until hollow sounding when tapped.



I could have done a much better job shaping!