Seven Grain Bread II: Delicious Recipes and Baking Guide
Seven grain bread is a nutritional powerhouse, offering a complex flavor profile and hearty texture that elevates your bread-baking game. “Seven Grain Bread II” is a continuation, refinement, and exploration of recipes utilizing this versatile grain mix. This guide provides detailed instructions and recipes to help you create delectable seven grain bread at home, from classic loaves to more creative variations. We’ll cover everything from understanding the grain mix to troubleshooting common baking issues.
What is Seven Grain Bread?
Before we dive into the recipes, let’s clarify what seven grain bread actually is. It’s not a specific type of wheat, but rather a bread made with a mixture of seven different grains. The exact composition can vary, but commonly includes:
* **Wheat:** Provides structure and gluten for the bread.
* **Oats:** Adds a slightly sweet and nutty flavor, and a soft texture.
* **Barley:** Offers a subtle sweetness and chewy texture.
* **Rye:** Contributes a distinctive tangy flavor and dense texture.
* **Corn:** Provides a slightly sweet and crumbly texture.
* **Triticale:** A hybrid of wheat and rye, offering the benefits of both.
* **Flaxseed:** Adds nutty flavor, omega-3 fatty acids, and a slightly crunchy texture.
Some mixes might substitute or add other grains like millet, spelt, or sunflower seeds. The blend creates a complex flavor and a boost of nutrients compared to bread made with just one type of flour.
Why Bake with Seven Grain?
There are numerous reasons to incorporate seven grain bread into your baking repertoire:
* **Nutritional Benefits:** Seven grain bread is packed with fiber, vitamins, and minerals. The variety of grains provides a wider range of nutrients than single-grain breads.
* **Complex Flavor:** The combination of grains creates a more interesting and nuanced flavor profile.
* **Hearty Texture:** Seven grain bread has a satisfyingly dense and chewy texture.
* **Versatility:** It pairs well with a variety of toppings and fillings, making it suitable for sandwiches, toast, and more.
* **Digestibility:** The variety of fibers can aid in digestion for some individuals, compared to highly processed white breads.
Where to Buy Seven Grain Mix
You can find seven grain mix at most well-stocked grocery stores, health food stores, or online retailers. Look for it in the baking aisle or near other whole grains. You can also create your own mix by combining the individual grains in the desired proportions. Buying individual grains can be more cost-effective, especially if you bake frequently.
Essential Equipment for Baking Seven Grain Bread
Before you start baking, gather these essential tools:
* **Mixing Bowls:** For combining ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Kitchen Scale:** For even more accurate measurements, especially for flour and water.
* **Wooden Spoon or Spatula:** For mixing the dough.
* **Dough Scraper:** For handling sticky dough.
* **Banneton Basket (optional):** For shaping and proofing the dough.
* **Loaf Pan:** For baking the bread. A 9×5 inch loaf pan is standard.
* **Baking Stone or Dutch Oven (optional):** For creating a crispier crust.
* **Oven Thermometer:** To ensure your oven is at the correct temperature.
* **Wire Rack:** For cooling the baked bread.
Recipe 1: Classic Seven Grain Loaf
This recipe yields a delicious and nutritious classic seven grain loaf, perfect for sandwiches or toast.
**Ingredients:**
* 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
* 2 ¼ teaspoons (7g) active dry yeast
* 1 tablespoon (12g) honey or maple syrup
* 3 cups (360g) bread flour, plus more for dusting
* 1 cup (120g) seven grain mix
* 1 ½ teaspoons (9g) salt
* 2 tablespoons (30ml) olive oil, plus more for greasing
**Instructions:**
1. **Activate the Yeast:** In a large mixing bowl, combine the warm water, yeast, and honey. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. **Combine Dry Ingredients:** Add the bread flour, seven grain mix, and salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment. Knead on medium speed for 6-8 minutes.
4. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. **Shape the Loaf:** Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a loaf. You can do this by flattening the dough into a rectangle and then rolling it up tightly. Pinch the seam to seal.
6. **Second Rise:** Place the shaped loaf in a greased 9×5 inch loaf pan. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 30-45 minutes, or until almost doubled in size.
7. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
8. **Bake the Bread:** Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with foil.
9. **Cool the Bread:** Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing. This prevents the bread from becoming gummy.
Recipe 2: Seven Grain Sourdough
This recipe adds the tangy flavor of sourdough to the hearty goodness of seven grain bread. This is an intermediate to advanced recipe.
**Ingredients:**
* 100g active sourdough starter (100% hydration)
* 350g warm water (85-90°F / 29-32°C)
* 400g bread flour
* 100g seven grain mix
* 10g salt
**Instructions:**
1. **Autolyse:** In a large bowl, combine the bread flour, seven grain mix, and warm water. Mix until just combined and no dry flour remains. Cover and let rest for 30-60 minutes. This process allows the flour to fully hydrate, resulting in a more extensible dough.
2. **Incorporate Sourdough Starter:** Add the active sourdough starter to the autolysed dough. Mix well until the starter is fully incorporated.
3. **Add Salt:** Add the salt and mix well. The dough will be sticky.
4. **Bulk Fermentation:** Over the next 4-6 hours, perform stretch and folds every 30-60 minutes. To do this, gently stretch one side of the dough upwards and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4-8 times for each set of stretch and folds. This develops the gluten and strengthens the dough. The bulk fermentation is complete when the dough has increased in volume by about 50-75% and shows signs of activity (bubbles).
5. **Shape the Loaf:** Gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oblong loaf. You can use a banneton basket lined with flour or rice flour for the final proof.
6. **Proofing:** Place the shaped loaf in the banneton basket, seam-side up. Cover with plastic wrap or a damp towel. Proof in the refrigerator for 12-24 hours. This slow, cold proof develops flavor and allows for a more controlled rise.
7. **Preheat the Oven:** Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven creates a steamy environment, which helps the bread to rise fully and develop a crisp crust.
8. **Score the Loaf:** Carefully remove the hot Dutch oven from the oven. Remove the loaf from the banneton basket and gently place it into the Dutch oven. Score the top of the loaf with a sharp knife or lame. This controls the expansion of the dough during baking.
9. **Bake:** Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the bread is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
10. **Cool:** Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This is crucial for preventing a gummy texture.
Recipe 3: Seven Grain Sandwich Rolls
These soft and flavorful sandwich rolls are perfect for burgers, sandwiches, or sliders.
**Ingredients:**
* 1 cup (240ml) warm milk (105-115°F / 40-46°C)
* 2 ¼ teaspoons (7g) active dry yeast
* ¼ cup (50g) sugar
* ¼ cup (57g) unsalted butter, melted
* 1 teaspoon (6g) salt
* 1 large egg
* 3 cups (360g) all-purpose flour
* ½ cup (60g) seven grain mix
**Instructions:**
1. **Activate the Yeast:** In a large mixing bowl, combine the warm milk, yeast, and sugar. Let it stand for 5-10 minutes, or until foamy.
2. **Combine Wet Ingredients:** Add the melted butter, salt, and egg to the yeast mixture. Whisk to combine.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour and seven grain mix.
4. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
5. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment. Knead on medium speed for 5-7 minutes.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. **Shape the Rolls:** Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 10-12 equal pieces. Shape each piece into a round roll.
8. **Second Rise:** Place the rolls on a greased baking sheet, leaving some space between each roll. Cover with plastic wrap or a damp towel. Let them rise in a warm place for 30-45 minutes, or until almost doubled in size.
9. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
10. **Bake the Rolls:** Bake for 15-20 minutes, or until the rolls are golden brown. If desired, brush the tops with melted butter immediately after baking.
11. **Cool the Rolls:** Let the rolls cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Recipe 4: Seven Grain Pizza Dough
Add a healthy and flavorful twist to your homemade pizza with this seven grain pizza dough recipe.
**Ingredients:**
* 1 cup (240ml) warm water (105-115°F / 40-46°C)
* 1 teaspoon (3g) sugar
* 2 ¼ teaspoons (7g) active dry yeast
* 2 ½ cups (300g) all-purpose flour, plus more for dusting
* ½ cup (60g) seven grain mix
* 1 teaspoon (6g) salt
* 2 tablespoons (30ml) olive oil
**Instructions:**
1. **Activate the Yeast:** In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it stand for 5-10 minutes, or until foamy.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour, seven grain mix, and salt.
3. **Combine Wet and Dry Ingredients:** Add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment. Knead on medium speed for 4-6 minutes.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Divide and Shape:** Gently punch down the dough to release the air. Divide the dough into two equal pieces. Shape each piece into a ball.
7. **Second Rise (optional):** For a more flavorful crust, wrap each ball of dough tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This slow fermentation develops a deeper flavor.
8. **Preheat the Oven:** Preheat your oven to 450°F (232°C) with a pizza stone or baking sheet inside for at least 30 minutes.
9. **Stretch the Dough:** On a lightly floured surface, stretch or roll each ball of dough into a 12-inch circle. Be careful not to tear the dough.
10. **Add Toppings:** Transfer the stretched dough to a pizza peel or baking sheet. Add your favorite pizza toppings.
11. **Bake the Pizza:** Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. **Cool and Serve:** Let the pizza cool slightly before slicing and serving.
Recipe 5: Seven Grain Crackers
These homemade seven grain crackers are a healthy and delicious snack. They are crispy, flavorful, and perfect for dipping or topping.
**Ingredients:**
* 1 cup (120g) all-purpose flour
* ½ cup (60g) seven grain mix
* ¼ teaspoon (1g) salt
* ¼ cup (57g) cold unsalted butter, cut into small pieces
* ¼ cup (60ml) ice water
* Optional toppings: sesame seeds, poppy seeds, coarse salt, herbs
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, seven grain mix, and salt.
2. **Cut in the Butter:** Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. **Add Water:** Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
4. **Chill the Dough:** Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
6. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to a very thin rectangle (about 1/8 inch thick).
7. **Cut the Crackers:** Use a pizza cutter or knife to cut the dough into small squares, rectangles, or other desired shapes.
8. **Transfer to Baking Sheet:** Carefully transfer the crackers to a baking sheet lined with parchment paper.
9. **Add Toppings (optional):** Sprinkle the crackers with your desired toppings, such as sesame seeds, poppy seeds, coarse salt, or herbs. Gently press the toppings into the dough.
10. **Bake the Crackers:** Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Watch them closely, as they can burn easily.
11. **Cool the Crackers:** Let the crackers cool completely on the baking sheet before serving. They will crisp up further as they cool.
Tips for Baking with Seven Grain Mix
* **Hydration:** Seven grain mix tends to absorb more liquid than all-purpose flour. You may need to adjust the amount of water in your recipe accordingly. Start with the recommended amount and add more if the dough seems too dry.
* **Kneading:** Seven grain dough can be a bit stickier than regular dough. Don’t be afraid to use a dough scraper and lightly flour your hands and the work surface.
* **Rising Time:** Because of the added grains and fiber, seven grain dough may take longer to rise than dough made with only white flour. Be patient and allow the dough to fully double in size.
* **Storage:** Store seven grain bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the bread and freeze it.
* **Experiment:** Don’t be afraid to experiment with different grains and ratios in your seven grain mix. You can also add other ingredients like nuts, seeds, or dried fruit.
* **Adjust Sweeteners:** Seven grain mix often has a subtle sweetness from grains like oats and corn. Taste your dough as you are making it and adjust the amount of sweetener in the recipe as needed.
* **Consider a Soaker:** For an even softer and more flavorful bread, try soaking the seven-grain mix in warm water for a few hours before adding it to the rest of the ingredients. This helps soften the grains and release their flavors.
Troubleshooting Common Issues
* **Bread is Too Dense:** This can be caused by not enough yeast, not enough rising time, or too much flour. Make sure your yeast is active, allow the dough to fully double in size, and measure your flour accurately.
* **Bread is Too Dry:** This can be caused by too much flour or not enough water. Measure your ingredients accurately and add more water if the dough seems too dry.
* **Bread is Too Gummy:** This is usually caused by slicing the bread before it has cooled completely. Allow the bread to cool completely on a wire rack before slicing.
* **Crust is Too Hard:** This can be caused by baking the bread at too high a temperature or for too long. Lower the oven temperature or shorten the baking time. You can also tent the bread with foil during the last part of baking to prevent it from browning too much.
* **Bread Doesn’t Rise Enough:** Ensure your yeast is fresh and active. Warm temperatures help yeast thrive. Also ensure your bulk fermentation is sufficient.
Variations and Additions
* **Nuts and Seeds:** Add ¼-½ cup of chopped nuts (walnuts, pecans, almonds) or seeds (sunflower seeds, pumpkin seeds) to the dough for added flavor and texture.
* **Dried Fruit:** Add ¼-½ cup of dried fruit (raisins, cranberries, apricots) to the dough for a touch of sweetness.
* **Herbs and Spices:** Add 1-2 teaspoons of dried herbs (rosemary, thyme, oregano) or spices (cinnamon, nutmeg) to the dough for added flavor.
* **Cheese:** Add ½-1 cup of shredded cheese (cheddar, mozzarella, parmesan) to the dough for a savory twist.
* **Vegetables:** Add ½-1 cup of cooked and chopped vegetables (onions, carrots, zucchini) to the dough for added nutrients and flavor.
* **Sprouted Grains:** Substitute some of the seven-grain mix with sprouted grains for enhanced nutritional value and a slightly sweeter taste.
* **Gluten-Free Options:** While traditional seven-grain bread is not gluten-free, you can create a gluten-free version by using a blend of gluten-free flours and grains such as brown rice flour, oat flour, and sorghum flour, along with gluten-free binders like xanthan gum. Note that the texture will be different from the traditional bread.
Serving Suggestions
* **Sandwiches:** Seven grain bread makes excellent sandwiches. Try it with your favorite deli meats, cheeses, and vegetables.
* **Toast:** Toast seven grain bread and top it with butter, jam, avocado, or eggs.
* **Grilled Cheese:** Elevate your grilled cheese sandwich with seven grain bread.
* **Croutons:** Use stale seven grain bread to make homemade croutons for salads and soups.
* **Bread Pudding:** Seven grain bread adds a hearty and flavorful element to bread pudding.
* **Dipping:** Use seven grain bread to dip into soups, stews, and sauces.
Conclusion
Baking seven grain bread at home is a rewarding experience. With these recipes and tips, you can create delicious and nutritious bread that will impress your family and friends. Experiment with different variations and additions to find your perfect seven grain loaf. Happy baking!