7 grain wheat bread is a hearty loaf made with whole wheat flour bread flour and a blend of nourishing grains that bring texture and depth.
I enjoyed the experience of making 7 grain wheat bread at home because the dough felt rich and active as it rose. I decided to make this bread after watching a small bakery prepare multigrain loaves with care and patience.
The main specialty of this 7 grain wheat bread is balanced nutrition with soft crumb and mild sweetness from honey. I will now show step by step preparation clearly.
About This 7 Grain Wheat Bread
7 Grain Wheat Bread has a rich, nutty flavor from the blend of whole wheat flour and mixed grains. The crust is golden and slightly crisp, while the inside stays soft and tender.
The grains add subtle chewiness and texture, giving a wholesome feel in every slice. Honey and milk powder bring a gentle sweetness that balances the earthy taste of wheat.
Toasted, it develops a deeper aroma, enhancing the flavor of butter or spreads. Freshly baked, it offers warmth and comfort, leaving a lingering, mild, and naturally sweet aftertaste.
How To Prepare 7 Grain Wheat Bread?
Recipe Details
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Course: Bread / Breakfast / Side
Cuisine: American
Yield: about 12 slices
Kitchen Utensils Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Clean kitchen towel
- Loaf pan (9×5 inch)
- Oven
- Cooling rack
Ingredients
- 300 g bread flour
- 160 g whole wheat flour
- 320 ml warm water (about 45°C / 110°F)
- 9 g active dry yeast
- 1 large egg (about 50 g without shell)
- 90 g 7-grain cereal
- 28 g vegetable oil
- 42 g honey
- 24 g dry milk powder
- 10 g salt
Instructions
1. Start by waking up the yeast. Pour the warm water into a large bowl, stir in the honey, then sprinkle the yeast over the surface. Leave it alone for about 5 to 10 minutes, until it looks foamy and active.
2. Once the yeast is ready, add the egg, vegetable oil, and dry milk powder. Stir everything together until the mixture is smooth and evenly combined.
3. Next, begin adding the salt, 7-grain cereal, whole wheat flour, and bread flour a little at a time. Keep mixing until the dough comes together and feels soft but not sticky.
4. Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re looking for dough that’s smooth, stretchy, and elastic.
5. Place the kneaded dough into a lightly greased bowl, cover it with a towel, and let it rest in a warm spot for about an hour, or until it has doubled in size.
6. After the first rise, gently punch the dough down to release the air. Shape it into a loaf and place it in a greased loaf pan. Let it rise again for about 30 minutes.
7. Bake in a preheated oven at 350°F (175°C) for around 35 minutes, until the top is golden brown. Remove from the oven and let it cool before slicing.
Notes: For a softer crust, brush the top with butter after baking. This bread freezes well; slice before freezing for easy use. You can substitute olive oil for vegetable oil if preferred.
Nutrition Facts 7 Grain Wheat Bread
| Nutrition | Amounts |
|---|---|
| Calories | 180 |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 4g |
| Fiber | 4g |
| Sugar | 4g |
| Sodium | 220mg |
Why My Recipe Works
My recipe works because it balances ingredients that create both flavor and structure. The bread flour provides strength and elasticity, allowing the dough to rise properly, while whole wheat flour and 7-grain cereal add texture, fiber, and a nutty taste.
Honey feeds the yeast gently, enhancing the rise and adding natural sweetness. Egg, vegetable oil, and dry milk powder enrich the dough, keeping it soft and tender.
Salt controls fermentation and enhances flavor. Following the proper rising and baking times ensures the loaf develops a golden crust, a soft crumb, and an even texture throughout.
Serving Suggestions
This 7 Grain Wheat Bread pairs beautifully with a variety of foods. Toast slices for breakfast and spread with butter, jam, or nut butter. Use it for hearty sandwiches with fresh vegetables, lean meats, or cheese.
Serve alongside soups, stews, or salads for a wholesome addition. It can also be lightly toasted and topped with avocado, hummus, or sliced tomatoes for a nutritious snack.
Warm slices straight from the oven are excellent with a drizzle of honey or a sprinkle of cinnamon sugar. This bread complements both sweet and savory flavors naturally.
Nutritional Health Benefits Of 7 Grain Wheat Bread
7 Grain Wheat Bread provides several nutritional health benefits due to its blend of whole wheat flour and multigrain cereal. It is high in dietary fiber, which supports healthy digestion and helps maintain steady energy levels.
The grains supply essential vitamins and minerals such as B vitamins, iron, magnesium, and zinc, which contribute to overall metabolic health. Protein content from the flour and egg aids in muscle repair and growth.
Natural carbohydrates offer lasting energy, while the moderate fat content from vegetable oil supports heart health. Regularly including this bread in meals promotes balanced nutrition and sustained fullness.
Expert Baking Tips
1. Measure flour carefully using a spoon and level method. Too much flour makes the bread dense, while too little can make it sticky and hard to shape. Precision ensures a soft, even loaf.
2. Use warm water around 110°F (45°C) to activate the yeast. Water that is too hot can kill the yeast, and too cold slows fermentation, affecting the rise.
3. Let the dough rise in a warm, draft-free area until it doubles in size. This develops air pockets and lightens the texture.
4. Knead the dough thoroughly until it is smooth and elastic. Proper kneading strengthens gluten, which gives the bread structure, chewiness, and helps it hold its shape.
5. After shaping the loaf, let it rise again. This second proofing ensures the bread becomes fluffy, soft, and evenly baked inside.
6. Bake the bread until it is golden brown. Tap the bottom of the loaf; a hollow sound indicates it is fully baked. Cooling on a rack prevents sogginess and keeps the crust crisp.
Additions For Extra Delicious Ideas
➤ Nuts – Adding chopped walnuts, almonds, or pecans give a pleasant crunch and nutty flavor. They also increase protein and healthy fat content, making the bread more filling.
➤ Seeds – Sprinkling sunflower, pumpkin, flax, or sesame seeds into the dough or on top creates extra texture, a slight crunch, and boosts fiber and mineral content.
➤ Dried Fruits – Incorporating raisins, cranberries, chopped dates, or apricots introduces natural sweetness, chewiness, and small bursts of flavor in every bite.
➤ Herbs – Fresh or dried rosemary, thyme, or oregano infuses a subtle, earthy aroma, giving the bread a gourmet touch.
➤ Spices – Cinnamon, nutmeg, or cardamom adds warmth and complexity, enhancing the natural sweetness of the grains and making the loaf aromatic and flavorful.
Storage
After baking, let the 7 grain wheat bread cool completely on a wire rack. Store the loaf at room temperature in a clean, dry, airtight container or a resalable plastic bag to keep it soft.
The bread will stay fresh for about 3 to 4 days. For longer storage, slice the 7 grain wheat bread and place the slices in a freezer-safe bag. Freeze for up to 2 months.
To use frozen slices, thaw at room temperature or toast directly from the freezer. Proper storage preserves the flavor, texture, and nutty aroma of the seven grains.
(FAQs) About 7 Grain Wheat Bread
What is typical nutrition in 7‑grain bread?
A slice often contains around 110 calories, some protein, fiber, and modest fat, making it more nutrient‑dense than plain white bread.
Does 7‑grain bread help digestion?
The mix of whole grains usually gives higher fiber content than refined breads, supporting smoother digestion.
Can I add seeds or nuts?
Yes, seeds and nuts can be mixed into the dough for extra texture and nutrition.
Will this bread stay fresh longer than white bread?
Homemade loaves may have a shorter shelf life than commercial bread that contains preservatives.
What grains are often included?
A typical mix can include wheat, rye, oats, barley, corn, rice, and millet, providing varied flavors and nutrients.
Conclusion
This 7 Grain Wheat Bread has been a truly enjoyable experience. Watching the dough rise, kneading it to the right texture, and smelling the golden loaf fresh from the oven brings a sense of satisfaction every time.
I often make this 7 grain wheat bread to serve family and friends, knowing it will be appreciated and enjoyed. The soft crumb, nutty flavor, and wholesome grains make it a favorite in our kitchen.
I hope you try making this 7 grain wheat bread yourself and experience the joy of baking and sharing it as much as I do.
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7 Grain Wheat Bread
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Clean kitchen towel
- Loaf pan (9×5 inch)
- Oven
- Cooling rack
Ingredients Â
- 300 g bread flour
- 160 g whole wheat flour
- 320 ml warm water about 45°C / 110°F
- 9 g active dry yeast
- 1 large egg about 50 g without shell
- 90 g 7-grain cereal
- 28 g vegetable oil
- 42 g honey
- 24 g dry milk powder
- 10 g salt
InstructionsÂ
- Start by waking up the yeast. Pour the warm water into a large bowl, stir in the honey, then sprinkle the yeast over the surface. Leave it alone for about 5 to 10 minutes, until it looks foamy and active.
- Once the yeast is ready, add the egg, vegetable oil, and dry milk powder. Stir everything together until the mixture is smooth and evenly combined.
- Next, begin adding the salt, 7-grain cereal, whole wheat flour, and bread flour a little at a time. Keep mixing until the dough comes together and feels soft but not sticky.
- Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re looking for dough that’s smooth, stretchy, and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a towel, and let it rest in a warm spot for about an hour, or until it has doubled in size.
- After the first rise, gently punch the dough down to release the air. Shape it into a loaf and place it in a greased loaf pan. Let it rise again for about 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for around 35 minutes, until the top is golden brown. Remove from the oven and let it cool before slicing.