Seven Grain Bread Recipe
Rustic and nutritious seven grain bread with a perfectly crisp crust and tender interior bursting with nutty, complex flavors and wholesome texture in every satisfying slice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">150g seven grain cereal mix (uncooked)</li><li class="ingredients-single-item">300ml warm water</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">50g mixed seeds (sunflower, pumpkin, flax) for topping</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Banneton or proofing basket</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by soaking the seven grain cereal mix in 300ml warm water for 20 minutes. This crucial step softens the grains and allows them to release their flavors while ensuring they don't pull moisture from your dough during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the soaked grain mixture (including all the water), bread flour, honey, olive oil, and yeast. Mix on low speed with the dough hook for 3 minutes until combined. Let the mixture rest for 15 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the salt and continue mixing on medium-low speed for 5-7 minutes until the dough becomes smooth and elastic. The dough will be slightly tacky but should clear the sides of the bowl while sticking slightly to the bottom. If it's too wet, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place (around 24°C/75°F) for 60-90 minutes, or until doubled in size. The slow rise develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently deflate the dough and turn it onto a lightly floured surface. Fold the dough into a tight round by pulling the edges into the center, creating tension on the surface. Flip the dough seam-side down and cup your hands around it, dragging it in small circles on the counter to create more surface tension – this helps create a beautiful rise during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the shaped dough to a floured banneton or a bowl lined with a well-floured kitchen towel, seam side up. Sprinkle with additional flour, cover, and let rise for 45-60 minutes, until the dough has increased in size by about 50% and feels puffy when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is rising, preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. The preheated vessel creates steam and heat that helps the bread develop a crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, carefully turn the dough out onto a piece of parchment paper. Brush the top lightly with water and sprinkle with mixed seeds, gently pressing them into the surface. Score the top with a lame or sharp knife, creating 2-3 slashes about 1cm deep – these allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the dough on the parchment paper into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, place the lid on. Bake for 20 minutes with the lid on, then remove the lid and continue baking for 20-25 minutes more until the crust is deeply golden and the internal temperature reaches 95-98°C (205-210°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the baked bread to a wire rack and allow it to cool completely before slicing, at least 1 hour. This resting period allows the crumb to set and the flavors to develop. Your patience will be rewarded with perfect slices and maximum flavor!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I soak the grain mix before adding it to the dough?
Soaking the grain mix softens the hard grains and seeds, preventing them from absorbing moisture from your dough during baking. This pre-hydration step ensures the finished bread has a moist crumb rather than becoming dry. It also helps release nutrients and flavours from the grains.
Can I make this multigrain bread without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can mix the ingredients by hand in a large bowl and knead on a floured surface for 8-10 minutes until smooth and elastic. The tactile experience of hand-kneading can actually help you better understand when the dough reaches the perfect consistency.
How do I store homemade artisan bread to keep it fresh longer?
Once completely cooled, store your bread at room temperature in a bread box or paper bag for 2-3 days. For longer storage, slice the entire loaf and freeze in a ziplock bag for up to 3 months. Avoid refrigerating as this actually accelerates staling. Toast frozen slices straight from the freezer.
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