Seven Grain Whole Wheat Bread

A solid, fiber-rich loaf engineered for the bread machine where the only effort is measuring and pressing start. Whole wheat flour provides the foundation, but the seven grain cereal is what gives this bread its character, flecks of cracked wheat, oat, rye, barley, and whatever else the blend includes, scattered through the crumb for varied texture and toasted-grain flavor.

Molasses earns its place. A single tablespoon adds malty depth and just enough sugar to feed the yeast without sweetening the bread. Dry milk powder adds protein for a softer crumb and better browning on the crust.

Use the whole wheat cycle if your machine has one, the longer kneading and rising time is what bran-heavy doughs need to develop properly.

Pro Tips

• Add liquids first if your machine instructs that way, then dry, then yeast last in its own holder, the order matters for delayed-start cycles
• Use lukewarm water around 100-110°F (38-43°C), cold water slows the yeast and warm tap water speeds it
• Toast the seven grain cereal lightly in a dry pan before measuring for nuttier flavor
• Cool the loaf completely on a wire rack before slicing, warm bread tears under the knife

Variations

• Stir in 2 tablespoons sunflower or pumpkin seeds with the cereal for extra crunch
• Swap molasses for honey or maple syrup for a different sweet note
• Replace ¼ cup whole wheat with rye flour for darker, more rustic loaves