Bread Machine Seven Grain Bread

A hearty bread-machine seven grain bread built on a base of mixed grain cereal (the kind sold for hot cereal at health food stores), bread flour, whole wheat flour, and a hit of molasses for color and depth. The seven-grain mix typically contains wheat, rye, oats, barley, millet, flax, and triticale, giving the loaf a pleasant chew and earthy flavor that goes beyond what plain whole wheat can do alone.

Buttermilk powder is the unsung hero here. A tablespoon and a half adds tangy depth and tenderizes the dense whole-grain crumb so the bread doesn’t end up bricky. Most home bakers don’t know it exists; if you can’t find it, regular dry milk powder works as a substitute, just less tangy.

Molasses does double work: it deepens the crust color, adds a subtle dark sweetness that pairs with the toasted-grain flavor, and feeds the yeast for a stronger rise.

Kitchen Tips

• Add ingredients in the order your machine recommends; usually liquids first, then dry, yeast on top.
• Use the whole wheat cycle if your machine has one for proper rise time on dense grain breads.
• Pre-soak the seven-grain mix in the water for 10 minutes before starting if your grain mix is coarse; it softens the kernels.
• Cool fully on a rack before slicing; warm whole-grain bread tears under the knife.

Variations

• Add 2 tablespoons each of sunflower seeds and pumpkin seeds at the add-in beep for crunch.
• Substitute honey or maple syrup for the molasses for a milder sweetness.
• Brush the warm loaf with melted butter for a soft glossy crust.