Reviewed: Sep. 20, 2009

best 7 grain bread I ever made-mine always turned out like paper weights. Light & fluffy

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

Puffiest whole grain bread ever. Used bread machine, dough cycle, subbed 1/2 cup more white wwflour for bread flour, added 1 Tbs gluten. I boiled the water first and cooled it to lukewarm with 7-grain cereal but used recipe as is. I thought it was not enough for 2 bread pans which I may do next time before I increase quantities for 2 loaves. It's in the oven now but sure it will be great tasting.

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Daisy

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Reviewed: May 28, 2009

So yummy! I doubled it to make two big loaves (could make 3 average loaves with a doubled recipe). I don't have a bread machine so I used my kitchenaid mixer, let it rise in the bowl, put it in two big pans to rise again and baked it at 350 degrees for about 35 minutes.

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Annie

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Reviewed: Feb. 3, 2009

This is our staple bread machine recipe now. My whole family loves it. It always rises and bakes perfectly in my breadmaker. It has a very nice texture - not too heavy and not too light.

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4isalot

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Reviewed: Jan. 30, 2009

This was a very good recipe. I liked it much better than even the 7-grain recipe that came with my bread machine. It is very dense though. Next time I will try to come up with a way to make it a bit more fluffy.

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T Lynn

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Reviewed: Jan. 17, 2009

A little heavy, but still quite good, especially warm with honey.

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Ranchhouse

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Reviewed: Jan. 3, 2009

This will definitely be a staple at my house! I made it without a bread machine, so I was guessing at some of the process, but it turned out great. I proofed the yeast with the honey and water, mixed everything but the flours and cereal together and added that to the yeast, then added the whole wheat flour, half the white flour, and the cereal (I used Bob's Red Mill 8 Grain). I added the rest of the white flour until the dough wasn't sticky (and I actually had to use about 1/2 cup more). I boiled some water in a kettle and then put the dough in a cold oven with the open kettle to rise, since the warmth and humidity seems to make dough rise perfectly. Then I punched it down, shaped it into two 1-pound loaves, and let it rise again. I cooked it at 375 for about 20 minutes and had two perfect, beautiful, soft, and delicious loaves. Thank you so much for the recipe!

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Boise Bengal

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Reviewed: May 29, 2008

This has become our household bread. I love it and so do the kids! I sub an add'l cup of wheat flour for the white and add 2 tsp of wheat gluten. I also bake it in the oven. After the 1st rise in the bread machine on the wheat cycle I take it out and divide into two loaves. I let it rise for another 30 to 40 minutes and then bake at 375 degrees for about 40 minutes. I'm making another loaf as I write this!

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PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

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Reviewed: Apr. 14, 2008

This is the best bread machine recipe I've found yet!!

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Feb. 20, 2008

I needed three loaves of bread so I tripled this recipe and made it by hand instead of w/ the machine. I did alter just a couple of things. I cut the white flour down to 2 c. and added 1/2c. of rye flour and I used flax seed oil instead of the veg. oil. Otherwise, when I did knead it, it seemed to need more white flour than was called for in the recipe but then I was making it by hand. My Aunt who taught me how to make bread always said to stick two fingers into the dough and if they don't come out "sticky" you're done kneading. The loaves turned out wonderful with great texture and flavor and they rose beautifully! I think I've found a new, favorite recipe.

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Rachel Lynn

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

I really wanted to make this bread, especially since it was recommended to me by another Allrecipes user! I left out the egg like another reviewer suggested, but only because I had already started making the bread before I realized that I needed one, and I was out. (Mental note to self: read the complete recipe before making!) Anyway, I also used 10 grain cereal and a little milk (because of the no egg thing). I brushed it with melted butter before baking. And after it was finished, I let it cool for a few minutes, then put it in a plastic food storage bag to keep the crust soft. This is a wonderful bread! I can't wait to make it again! (With the egg, of course.) And, I will surely make it again and again! It is much better than store bought!

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cookin'47

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

The taste was good, but the texture turned out very coarse and dry. Like others, mine also fell, which was probably the reason for the coarse texture. When I adjusted the ingredients for high altitude (we live at 7000 ft.), I forgot to adjust the water; that was more than likely the problem. I might make it again or perhaps try the other Seven Grain recipe.

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nmchilecat

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Aug. 17, 2007

this is a very nice bread soft and good flavor. and the 7 grains is so nice I've made it so much we prefer it over any store brand... thank you for sharing we just love it....

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JOANNEH2

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Reviewed: Jun. 7, 2007

This is a staple in our household. After much experimentation and sunken loaves, my husband dropped the egg and increased the liquid a tiny bit, and it's nearly perfect.

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MARCIAMOORE2

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Reviewed: May 10, 2007

My family really enjoyed this bread. It is good warm, cool, and toasted. I used olive oil as one reviewer suggested. The bread did sink in in the middle as it baked, but not enough to bother me. I will definitely make it again.

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Sherry T

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Reviewed: May 8, 2007

I'd give it a 10. I used 3/4 cup oats instead of 7-grain cereal and 1 tbsp of salt instead of 2 tsps because I misread the recipe. I set my Breadman machine on "whole wheat rapid", "medium crust" and "1.5 lb" loaf. It came out PERFECTLY. Perfect sandwich bread. Next time I'll experiment throwing some fruit and seeds into it too. I didn't have the "denting" problem some other commentators had.

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Gail

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 24, 2007

This will definitely be a regular on our table. I made the dough in my bread maker then made 18 dinner rolls from the dough. After letting them rise in a muffin pan, they baked perfectly at 350 for 25 minutes. Thanks for the great recipe!

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Pam

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Reviewed: Nov. 13, 2006

Wonderful bread. I used Kashi 7 grain and brown sugar splenda as a substitute for the honey, and all whole wheat flour, no bread flour. Baked at 375* for 30 min. covered with foil an additional 10 min, for a total of 40 min. I also buttered the crust after baking to keep it soft...wonderful recipe...thank you for a healthy bread I am happy to give my family.

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Lizzie De

Home Town: Mundelein, Illinois, USA

Living In: Barrington, Illinois, USA

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Reviewed: Oct. 8, 2006

Yummo! SO good! I too have a 1 1/2 lb machine so I did a little math and figured out the correct amt of ingredients for this recipe. A lot of stuff is in mL, sorry, I also put the egg in the cup before measuring out my water (if I don't do this the bread over rises). 235mL water (including egg); 2 tsp yeast; 2 tbsp dry milk (94mL wet); 4 tsp oil; 4 tsp honey; 1 1/4 tsp salt; 2 1/2 cups flour (I use all whole wheat); 1/2 cup cereal. Makes 1 very delicious 1 1/2 pound loaf. Oh if putting in the bread maker overnight reduce the amount of yeast or it will overrise significantly lol, I found out the hard way.

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TPETTIS

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Reviewed: Jun. 8, 2006

This is the best bread recipe I've tried. I used my bread machine to make the dough and then baked in it in my oven at 375 for 40 minutes. I replaced the honey with molasses and substituted 1 extra cup of whole wheat flour for the bread flour. I also used nine-grain cereal. Turned out absolutely perfect and was a huge hit in the household! I did cut off the crust because it was too hard. Thanks so much for this recipe.

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Food Lover

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Seven Grain Bread II

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