7-Grain Salt-free Bread
| Ingredients |
1-1/2 pound loaf |
2 pound loaf |
| 7- grain cereal* |
2/3 cup |
1 cup |
| Water |
1 cup |
1 2/3 cups |
| Vegetable oil |
2 teaspoons |
1 tablespoon |
| Honey |
4 teaspoons |
2 tablespoons |
| Orange rind, grated |
from one orange |
from one orange |
| Whole wheat flour |
2 cups |
3 cups |
| Vital wheat gluten |
4 teaspoons |
2 tablespoons |
| RED STAR® Active Dry Yeast |
2-1/4 teaspoons |
1 tablespoon |
Bread Machine Method
Heat water to boiling. Place ingredients in bread pan in order listed. Select BASIC setting. Using delay feature on bread machine, program bread to be finished in 12 to 24 hours.
Traditional Method
Reserve 1/3 cup water. Heat remaining water to the boiling point and pour over 7-grain cereal; allow to set for 12 to 24 hours.
Combine 1/3 cup water, vegetable oil, and honey; heat to 120º to 130ºF. In a medium size bowl, mix together grated orange rind, 1 cup whole wheat flour, vital wheat gluten and yeast; add liquid ingredients and moistened cereal. Beat 4 minutes on medium speed. Add enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. With a very sharp knife, make 3 or 4 slashes, 1/4-inch deep on top of loaf; cut crosswise, to make a crisscross design. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on rack.
*We used Bob’s Red Mill 7-Grain Cereal, a combination of barley, flax, oat, rice, rye, triticale and wheat.
