7-Grain Hearth Bread
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Seven grains may seem like a lot to fit into one bread, but this wholesome loaf is loaded with flavor and nutrition.
Hands-on: 30 minutesTotal: 4 hours
- 1 cup warm water
- 1 Tbsp. honey
- 1¾ tsp. active dry yeast (1 package)
- ½ cup buttermilk
- 2 large eggs
- 1 cup 7-grain cereal
- 1 cup whole wheat flour
- 1½ tsp. kosher salt
- 3 cups bread flour
- 2 Tbsp. cornmeal
- 1 Tbsp. 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, 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.