Wednesday, May 18, 2011

12 Grain Bread

This is the most fluffy, light, and hearty bread you will ever eat!  We love it so much!! Thanks Michelle :) 

6 c. hot tap water
2 c. 9-grain cracked cereal (uncooked)
1/3 c. millet
1/3 c. sesame seed
1/3 c. flax seed
1 c. raw sunflower seeds
½ c. vital gluten
3 T. yeast

2/3 c. honey or ½ c. Xagave
2/3 c. canola oil
½ c.  powdered lecithin or 2 T. liquid lecithin
2 T. salt
3 T. dough enhancer
Whole wheat flour (approximately 10-12 cups total)

Measure first eight ingredients and 2 cups wheat flour into Bosch bowl.  Mix gently to fold ingredients together.  Let sit ten minutes. 

Mix oil & honey together (and lecithin if using the liquid form).  Add to mixture.  In a small bowl combine 2 more cups of flour, lecithin (powdered), dough enhancer & salt. 

Slowly add those dry ingredients to the dough mixture.  Continue to add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl.  (Approximately 10-12 cups total) Do not add too much flour.  As soon as the side of the bowl looks clean, stop adding flour.  That is the biggest mistake most people make.  The dough is very sticky!  Knead 10 minutes.

Spray counter and hands with canola or olive oil spray to prevent sticking.  Turn dough mixture onto surface and knead to form a ball.  Cut into six pieces and put into 6 loaf pans (or see other combinations below last picture).  Cover loosely with a cloth or put inside grocery bags.  Let rise till about one inch above pans (about 45 min to 1 hr).  Bake at 350 degrees for 30 minutes. If tops get too brown during baking, then cover loosely with a piece of aluminum foil.  If baking rolls or baguettes, they will only need around 20 minutes.  Just watch them and take them out when they're light golden brown.

After they come out of the oven, immediately turn them onto a cooling rack so they don’t go soggy.  If you prefer the crusts to be softer, spray them immediately after coming out of the oven with a water bottle all around the loaf.  The water quickly evaporates, but it softens the crust.  

 This is what it looks like when you have your grains soaking during the first step.

After the first step while my grains are soaking, I get my liquids ready (oil, then honey, then liquid lecithin).  I also get all my dry ingredients mixed in with a cup or two of flour (dough enhancer, salt, and lecithin if powder).

This makes a large batch.  I can get six 8-10 inch loaves or five loaves and 1 pan of rolls or four loaves and three baguettes (I do this combo most because we love eating sandwiches on sub style bread).  The pan is available online or at any cooking store.  It has three wells in it with small holes all over the bottom of it. 

P.S. This bread is very light and fluffy if made with white wheat kernels.  I definitely reccommend grinding your own wheat because after a couple of days you loose 70% of your nutrition from the flour.  If you're just starting, you can surely use store bought flour, but to power pack your bread, try grinding your own.  If you have leftovers, place them in your freezer unless you're going to it within a couple of days, then you could store it in your refrigerator.  I prefer to just grind a ton and freeze it in a large Rubbermaid container. 

Bon Appetit

A good friend of mine from my old Gourmet Club in California has so kindly put this post together of me making the bread, so if you would like to see some videos of it being made, click on this link.  Thanks Nanci!!


  1. How come the freshly ground flour retains its nutrients if frozen, but not if refrigerated?

  2. Freezing it will just keep it better longer. If you are going to use it up, then the fridge is fine, but freezing it is a better guarantee to retain more nutrients for the long term. I have also read that it's better for the texture of your bread. I have always frozen mine and it makes delicious baked goods. Hope that helps!