Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
RonC

7-Grain Bread

Recommended Posts

Suppose I could adapt one of my own recipes, but, hey, I'd love to see your successful ones for 7-grain bread. Hate to be picky, but I don't use a bread machine so those aren't needed.

Thanks much!

Sidecar Ron

Share this post


Link to post
Share on other sites
Suppose I could adapt one of my own recipes, but, hey, I'd love to see your successful ones for 7-grain bread. Hate to be picky, but I don't use a bread machine so those aren't needed.

Thanks much!

Sidecar Ron

PM me your e-mail address and I'll send it to you via mastercook. I'm too lazy to type it all out.

Share this post


Link to post
Share on other sites

While you guys are at it, I'd love to get hold of a tried & true recipe for a really dense, heavy, dark multigrain bread (not plain pumpernickel) baked in a bread machine. We have a new bread machine and my husband can't find the recipe he used to bake dark bread in our old one.

Share this post


Link to post
Share on other sites
While you guys are at it, I'd love to get hold of a tried & true recipe for a really dense, heavy, dark multigrain bread (not plain pumpernickel) baked in a bread machine. We have a new bread machine and my husband can't find the recipe he used to bake dark bread in our old one.

Suzy, when I did a google search for seven-grain bread, I recall seeing at least a couple of bread machine recipes. I didn't get them because I don't use a machine. Let me know if you're unable to find them.

Sidecar Ron

Share this post


Link to post
Share on other sites

<center>

<img src="http://www.recipesonrails.com/recipes/photo/76.png">

</center><br><br>

Our family absolutely loves this bread. It's a big recipe, and I use my own shorthand in the instructions, so feel free to pm me if you have any questions....

You can find the recipe <a href="http://www.recipesonrails.com/recipes/show/76">here</a>

Share this post


Link to post
Share on other sites
<center>

<img src="http://www.recipesonrails.com/recipes/photo/76.png">

</center><br><br>

Our family absolutely loves this bread.  It's a big recipe, and I use my own shorthand in the instructions, so feel free to pm me if you have any questions....

You can find the recipe <a href="http://www.recipesonrails.com/recipes/show/76">here</a>

Great looking bread! I'm going to try it. Where can I find the biga recipe? Also, I'd probably try using some whole wheat flour. Have you tried that?

Thanks much!

Sidecar Ron


Edited by RonC (log)

Share this post


Link to post
Share on other sites
Great looking bread! I'm going to try it. Where can I find the biga recipe? Also, I'd probably try using some whole wheat flour. Have you tried that?

Thanks much!

Sidecar Ron

Ooops, sorry about that. We upgraded the site, but I forgot to modify the recipe. At the very bottom of the page, you should find a link now to both the biga recipe and the multi-grain mix recipe. Click on the downward arrow (or V) and the recipe will expand out. Or, alternatively, you can use the search in the upper right corner....

I almost always add the cracked wheat, but never substituted in some whole wheat. I didin't think it needed it. I know some people want to cut back on white flour, but I'd strongly suggest you try it out without substitution first, and then change away to meet your own family's tastes. This one is really a keeper..... Please post a comment at www.recipesonrails.com to let me know what you thought of it...

Share this post


Link to post
Share on other sites

The VERY BEST recipe I know of is from Cooks Illustrated. It is their Multi-grain Bread that came out a few issues ago. They use seven-grain hot cereal (Like Bobs Red Mill), Graham flour, sunflower seeds.

It is fantastic. It is light and delicious. (Yes, a light multigrain bread recipe.) There is a really long thread on CIs forum discussing this recipe.

Share this post


Link to post
Share on other sites
The VERY BEST recipe I know of is from Cooks Illustrated. It is their Multi-grain Bread that came out a few issues ago. They use seven-grain hot cereal (Like Bobs Red Mill), Graham flour, sunflower seeds.

It is fantastic. It is light and delicious. (Yes, a light multigrain bread recipe.) There is a really long thread on CIs forum discussing this recipe.

Thanks Becca. I'll check this out too. We save all our back issues of CI.

Sidecar Ron

Share this post


Link to post
Share on other sites

Hey Ron,

Not sure if you're still following this thread, but I adapted my multi-grain loaf over to the no-knead process, and reduced the recipe. Made it today, and it turned out rather well....

<br><center><img src="http://www.recipesonrails.com/recipes/photo/507.png?1151883655"></center><br>

I made rolls tonight, about 5 oz. each. You can check out the recipe, and step by step pictures by clicking HERE.

<br>

Let me know what you think if you try it out.

Share this post


Link to post
Share on other sites
The VERY BEST recipe I know of is from Cooks Illustrated. It is their Multi-grain Bread that came out a few issues ago. They use seven-grain hot cereal (Like Bobs Red Mill), Graham flour, sunflower seeds.

It is fantastic. It is light and delicious. (Yes, a light multigrain bread recipe.) There is a really long thread on CIs forum discussing this recipe.

I agree. It was fantastic.

(Pictures in my blog)

Share this post


Link to post
Share on other sites

I'll third that recipe from CI, it's our standard sandwich bread now. There's a bowl rising on the counter as I type. I ran out last week and bought some bread and it was awful, spongy and sweet, I barely ate my lunch.

If you can believe it, my local store has 5,6,8,and 10 grain mix. No 7. The bread works great with Bob's Red Mill 10 grain.

Share this post


Link to post
Share on other sites

Here's an industrial sized recipe. It can be scaled down. Great bread.

Multi Grain 40 33.5 oz loaves

sponge weights are in lbs.

h20 17.60

honey 8.4

molasses 1.26

fresh yeast 1.26

whole wheat 33.6

sesame seed .83

flax .83

sunflower seed 3.42

nine grain mix 4.15 from Honeyville grains in Utah

1min 1st, 4 min 2nd 80 qt Hobart

3 hr ferment ddt 75 degrees

dough ddt 80 degrees

h20 5.4 65 degrees

yeast .6

salt 1.11

bread flour 8.6

1 min 1st, 2 min 2nd, 4 min 2nd

25 min. rest, proceed right to dividing, scaling, and shaping. Proof at 95 degrees, 85% humidity.

After shaping this bread is sprayed with water and rolled in a mix of flax seeds, sesame seeds and poppy seeds. Slash three times across the top when baking.

Bake at 315 degrees in a rotary rack oven till 190 degrees inside. Let cool thoroughly before slicing. Will last most of the week in a bag on the counter.

Share this post


Link to post
Share on other sites

Great looking bread/ I'm gonna try it and will let you know how it turns out --- but you've set the standard pretty high!

Sidecar Ron

Hey Ron,

Not sure if you're still following this thread, but I adapted my multi-grain loaf over to the no-knead process, and reduced the recipe.  Made it today, and it turned out rather well....

<br><center><img src="http://www.recipesonrails.com/recipes/photo/507.png?1151883655"></center><br>

I made rolls tonight, about 5 oz. each.  You can check out the recipe, and step by step pictures by clicking HERE.

<br>

Let me know what you think if you try it out.

Share this post


Link to post
Share on other sites

I've made 8 loaves of the CI multigrain and agree that's VERY good! Don't know how I missed it in that issue, so thanks for sending me back to it.

Sidecar Ron

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By trfl
      Dear fellow bakers,
      We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. 
      We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
       
      I am seeking your help to know your opinion of the product and how the story is told.
       
      LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
       
      So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
       
      The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
       
      With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
       
      While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
       
      You can find the details and more images on http://trfl.nl/LoafNest  [still a little bit work in progress] and http://trfl.nl/loafnest-gallery 
      What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
       
      I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor. 
       


    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




  • Recently Browsing   0 members

    No registered users viewing this page.

×