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9 Grain Bread

9 Grain Bread

If you’ve been reading my blog, you probably know that not only do I bake all of our own bread, but I also grind my own flour. Hard red wheat, hard white wheat, rye, spelt, kamut: I grind them all and concoct all sorts of delicious wonders. Today I came up with this recipe for a 9 Grain Bread by modifying a recipe from the book I got with my Nutrimill, Healthy Recipes From the Heart of Our Home: In the Kitchen with Phyllis & Shirley. Here’s what I concocted {and boy is it good!}:

Ingredients:

6 cups warm water
1/3 cup oil
1/2 cup honey {preferably raw}
4 cups whole wheat flour {hard red wheat}
2 cups oats
1 cup whole sunflower seeds {preferably raw}
1/2 cup ground flax seed {I grind this in a dedicated coffee grinder I only use for flax}
1/3 cup whole sesame seeds {preferably raw}
1/3 cup whole millet
1/3 cup whole chia seeds
3 Tbs Yeast {I use SAF yeast}
3 Tbs dough enhancer
1/2 cup gluten

Preheat oven to 375 F.

Mix everything together very quickly {I use my BOSCH, but I have also made bread in my Kitchen Aid – I just had to halve the recipe because the Bosch is much bigger.} Cover and let sit for 10 minutes.

Then, add:

2 Tbsp Salt {preferably Real salt}
3 cups spelt flour
3 cups rye flour
Quickly add more whole wheat flour so that you have a nice dough {generally 2 more cups} but I eyeball this in my Bosch until the dough has completely pulled away from and cleaned the sides of the bowl. That means the dough no longer sticks to the side of the bowl.

Knead the dough in the BOSCH for 5 minutes. Turn the dough out of the mixer bowl and place it in 5 well-oiled pans. Let it rise on the warm stove-top until doubled {30-35 minutes}.

Baked at 350 degrees for 30-35 minutes!

Let cook in loaf pans for 5 minutes, then remove from pans and let cool completely.

Store in the fridge for a week or the freezer for several months, if it lasts that long!

Enjoy.

Karen

Wednesday 20th of January 2016

How long do you bake the loaves for at 375?

Michelle Marine

Thursday 21st of January 2016

30-35 minutes!

Kevin

Wednesday 4th of December 2013

Mechelle, Thanks for the great recipe. My mother in law makes a 7grain bread that my 2 year old son devours like it's the end of the world, and this is the closest I've been able to come. Two questions that I have are: what the heck is a dough enhancer? and where can I get it?, and do you have any tips for getting the bread to rise and stay softer? When I made it, it was so dense my wife won't try it and the loaves never rose very well. I guess that was three questions. Thanks for your time and for the recipe!

Michelle Marine

Wednesday 4th of December 2013

Hi Kevin, dough enhancer is a mix of stuff that is supposed to increase shelf life and make your bread smoother - more like store bought bread. You can order it on Amazon or find it in Amish bulk stores. Honestly, sometimes I leave it out and my bread turns out fine. If your bread is too dense, you are either mixing/kneading too long or adding too much flour and not enough water. Do you grind your own flour or use pre-ground? You want your dough to be really soft so if the dough is already looking a little tough, add more a little water (TBS) at time until it softens. Do you use a Bosch or a different type of mixer? Or do you knead by hand? All of these things impact density. Rising time changes by heat, humidity, and altitude. If you live at a higher altitude, it might take longer to rise. It could also be that your water is too hot and you're hurting your yeast ... so many variables! So, let me know what type of flour you use, what type of mixer, and if you live at altitude and I might have better answers for you. The short story on rise time, is just to be patient. If it takes longer, it takes longer. I preheat my oven and let my dough rise on top of the stove. Sometimes it takes 30 minutes, sometimes 45. Just wait. :-) Feel free to email me: [email protected]

Christy

Thursday 9th of August 2012

Where do you find chia and flax seeds?

Michelle

Thursday 9th of August 2012

The flax seeds I buy in bulk - usually at Amish stores, but they also sell them at normal grocery stores. The chia seeds I've been using, I actually got at Walgreens! LoL. It was a free after Register Reward deal. I had never used them before but really like them.

anexactinglife

Thursday 12th of April 2012

Thanks! That yeast is not available locally so I will order some.

Michelle

Friday 13th of April 2012

You can use any type of yeast you want, btw. It does not have to be SAF - it just works well and seems to be my cheapest option! :-)

An Exacting Life

Wednesday 11th of April 2012

Two quick questions - after the dough rises, do you pop it right into the oven, or do you punch it down first? I don't know what SAF yeast is - super quick rise?

Michelle

Wednesday 11th of April 2012

I only punch the dough down BEFORE it rises. Then I put it straight in the pans and once it has doubled, I bake it. SAF Yeast - http://www.amazon.com/Saf-Yeast-Instant-Yeast-16-oz/dp/B0001CXUHW/ref=sr_1_9?s=grocery&ie=UTF8&qid=1320901833&sr=1-9 They sell it at Sam's Club and Bulk Amish stores. I usually buy mine on line. :-)

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