7-Grain Hearth Bread
Seven grains may seem like overkill, but this wholesome loaf is loaded with flavor and nutrition.
INGREDIENTS | YIELDS 2 LOAVES
- 1 cup warm water
- 1 tablespoon honey
- 1¾ teaspoons active dry yeast (1 package)
- ½ cup buttermilk
- 2 eggs
- 1 cup 7-grain cereal
- 1 cup whole wheat flour
- 1½ teaspoons kosher salt
- 2–3 cups bread flour
- 2 tablespoons cornmeal
- 1 tablespoon olive oil
In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add buttermilk, eggs, 7-grain cereal, and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
Brush the top of the risen loaves with olive oil. Using a serrated knife, slice a few lines into the surface of the dough, about ½″ deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.
7-Grain Cereal
Many supermarkets and health-food stores now carry a 7-grain mixture. If you can't find one in your area, make your own. Combine 2 tablespoons each of rolled oats, brown rice, rye groats, cracked wheat, buckwheat, barley, and spelt. Add 1 tablespoon each of flax and sesame seeds for good measure, then grind the whole mixture coarsely in a food processor or coffee grinder.
