Print Options

Back to Makeover Seven-Grain Cereal Bread >

Include these items:

Select reviews >

Taste of Home Logo

Makeover Seven-Grain Cereal Bread

 Makeover Seven-Grain Cereal Bread
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. —Laura Reese, Flagstaff, Arizona
32 ServingsPrep: 35 min. + rising Bake: 35 min. + cooling

Ingredients

  • 1/2 cup seven-grain cereal
  • 2-1/2 cups water
  • 1/3 cup molasses
  • 1/4 cup butter, cubed
  • 6 to 6-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/3 cup packed brown sugar
  • 3 teaspoons salt
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 eggs

Directions

  • In a large microwave-safe bowl, combine cereal and water. Cover and
  • cook on high for 4 minutes (mixture will be liquidy). Stir in
  • molasses and butter. Let stand until mixture cools to
  • 120°-130°, stirring occasionally.
  • In a large bowl, combine 4 cups all-purpose flour, whole wheat flour,
  • brown sugar, salt and yeast. Add cereal mixture to dry ingredients;
  • beat just until moistened. Add eggs; beat until smooth. Stir in
  • enough remaining flour to form a firm dough (dough will be sticky).

2 of 2

Makeover Seven-Grain Cereal Bread (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in
  • half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated
  • with cooking spray. Cover and let rise until doubled, about 45
  • minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove from
  • pans to wire racks to cool completely. Yield: 2 loaves (16 slices
  • each).
Nutritional Facts: 1 slice equals 141 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 239 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.