Seven Grain Bread

About a year ago my mom gave me her old black and decker bread machine when I expressed interest in buying one.  I used it till the motor died this summer, making about 1 loaf a week plus pizza dough and sometimes bun dough.  With the bread machine came the original users manual/recipe book, which has a lot more recipes then the manual that came with my new bread machine does.  One of the recipes in there has become my staple sandwich bread and I still make about 1 2lb loaf a week.  I do adjust the recipe a bit, because I never buy powdered milk as the original recipe calls for and just use soymilk in place of the water.  I have also made it with 100% whole wheat, but it’s a much denser loaf and doesn’t rise as much. 

Seven Grain Bread

1 2/3 cup soymilk (heated for about 45 seconds till room temp)

2 tbsp shortening (I’ve tried both oil or margarine, both work fine)

2 tbsp honey

2 tsp salt

1 1/4 cup whole wheat flour

2 1/2 cup unbleached all purpose flour

3/4 cup seven grain cereal (I use 8 or 12 grain from bulk barn)

1 1/4 tsp bread machine yeast

1/3 cup pumpkin seeds

1/4 cup sesame seeds

1. Warm the soymilk in the microwave till room temperature.  Measure ingredients in the order listed, except the pumpkin and sesame seeds, into the baking pan of your bread machine. 

2. Insert baking pan into your bread machine, select whole wheat cycle and adjust your crust settings as per your preference.  Press start.  When the add ingredients signal beeps, add the pumpkin and sesame seeds.  Take out of the bread machine when completion beeps sound.  Cool on a wire rack before slicing.

I slice the bread and lay the slices on a sheet pan, saran wrap in between the layers, allowing them to freeze individually before putting into a bag.  Makes it easier to take individual slices out later for sandwiches or toast!

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