Sunday, 28 September 2014

7 grain loaf

One of my baking goals for this year is to reduce the amount of bread I buy and make as much as possible myself. I am having lots of fun (and success) and am proud to report that I haven't bought a single 'fancy' loaf all year - including baked goods like bread rolls, hot cross buns, focaccia and treats like cinnamon swirls. I have also experimented with some everyday bread recipes.

This recipe for 7 grain bread came from a colleague who frequently bakes his own bread. We swapped success stories; I passed on the busy people's bread recipe in exchange for his one below. It is made in a breadmaker and baked on the medium size whole wheat setting (5 hours in total for Panasonic breadmakers). It has a few less conventional ingredients that you can buy from places like Bin Inn or in some supermarket bulk bins. They combine well to add to the overall taste and texture.

7 grain bread

  • 2 1/2 t Surebake yeast
  • 210 g high grade flour
  • 105 g wholemeal flour
  • 45 g 7 grain (or 5 grain) mix
  • 1 t sugar
  • 1 t salt
  • 2 T cornmeal (fine or medium grade)
  • 1 T gluten flour
  • 1 T milk powder
  • 1 T sunflower seeds
  • 1 T pumpkin seeds
  • 1 T Canola or sunflower oil
  • 220 ml tepid water
  1. Add ingredients in the order listed above (or following manufacturer's instructions) to breadmaker pan.
  2. Set to whole wheat > bake > medium loaf size. Cycle will take 5 hours.
  3. Leave in bread pan for 5 mins once cooked then turn out onto wire rack to cool.
7 grain medium sized loaf
Nothing smells or tastes better than freshly baked bread

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