Seven Grain Bread I Recipe - Allrecipes.com
Seven Grain Bread I Recipe
  • READY IN 3+ hrs

Seven Grain Bread I

Recipe by  

"A very good bread for your taste buds and your body."

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound loaf Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  2. Select the Medium Dark Crust setting, and press Start.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

Twelve grain cereal was substituted for the seven, and whole wheat flour instead of white....AWESOME!!

 
Most Helpful Critical Review
Feb 03, 2009

pretty bland actually

 
Jan 25, 2004

I have made this bread many times and I and my family love it. I even add more of the granola because we like it so much.

 
Sep 30, 2009

This came out of our old bread machine beautiful the first time, but every time afterwards we had the goofy top. However, the big bubble is a treat. Try gently toasting it. I make it often now, substituting whole wheat flour for one cup of white and it never lasts long around here. Thanks for the great recipe.

 
Jan 25, 2004

wonderful! much better than the plain white bread recipe which was up to now the only recipe that came with my bread machine that the family liked. a little bit harder to slice when hot, but well worth the effort.

 
Apr 27, 2006

Make this for our church bake sale. Always a favorite. Have also done it with half bread flour and half whole wheat flour.

 
Mar 20, 2006

This recipe is great, however, I used regular cold water, the twelve grain cereal and quick rise yeast and the bread was so good I had to make another loaf because the first one disappeared so fast!

 
May 12, 2006

I love this recipe, it sure doesn't last long in my house, even though there are only two of us. Nice crust and moist interior. I use freshly-ground whole wheat flour, turbinado sugar, soy milk powder, and rolled seven grain cereal. I've made it both as written and scaled up to a 2lb loaf size. At both sizes, the top collapsed even though I decreased both salt and yeast at the 2lb size. Guess I'll need to decrease it some more. It doesn't affect the taste at all, so I will continue to make it even though it doesn't look pretty.

 

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Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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