Made with 7 Grain cereal, this homemade multigrain flaxseed bread is
Night before: Bring 2 cups of water to a boil. Add ½ Cup of 7-Grain Cereal. Cook for 2 minutes. Turn off and cover overnight. You can leave it on the counter or put it into the fridge. In the morning, add your favorite toppings. This may include fresh fruit, nuts, cinnamon, brown sugar, or make it savory with some salt and butter.
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How to make 7-grain cereal muffins: Preheat oven to 400 degrees F. Grease or line muffin cups with paper liners (16 standard size). Mix together Cereal, sugar, applesauce, oil and buttermilk. Let stand for 30 minutes to let cereal absorb the liquid. Add the egg into the cereal mixture.
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Add seven grain cereal, basil, marjoram, thyme and parsley. Add bread machine yeast and vital wheat gluten. Place on whole wheat setting. Allow bread to rest in canister 15 minutes before removing from oven. Butter top and sides with butter to prevent crusts from hardening.
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Add 2 c bread flour, water, yeast, milk, salt and sugar to cereal. Using paddle attachment mix to combine. Add butter. Mix 4 minutes. Switch to dough hook. Add 2 c whole wheat flour and 2 c bread flour. When incorporated add flour 1 c at a time. Dough should pull away from sides of bowl but stick to bottom. Knead 5 minutes.
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Ingredients. 1 ½ teaspoons active dry yeast. 2 ¼ cups bread flour. 1 ½ teaspoons salt. 2 tablespoons white sugar. 1 ½ tablespoons nonfat dry milk powder. 1 ½ tablespoons margarine. 1 ⅓ cups warm water (110 degrees F/45 degrees C) ¾ cup seven grain cereal.
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This 7 grain mix is packed with nutrition. Red and white hard wheats, oats, white soft wheat, rye, triticale, and barley. Use to make some great 7 grain bread or cook them to make a wonderful breakfast. Mix in pancakes and even soups. Cooking Instructions. Microwave Instructions: Ingredients: 1/4 cup 7-grain cereal and 3/4 cup water.
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At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones used.
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Tips. Hot Cereal: I use Bob's 7 grain hot cereal in this recipe.If you have leftover hot cereal, you can use it to make my popular multigrain bread recipe.; Granola: I use a granola cluster cereal like Natural Valley oats and honey protein granola in these pancakes.Feel free to use a granola with nuts and fruit if you prefer.
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Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 6. Grain Cereal: Use dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal.
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7 Grain Cereal Recipe: Best Homemade and Organic. February 26, 2024 / Breakfast. Jump to Recipe.
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1 ⅓ cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast. 3 tablespoons dry milk powder. 2 tablespoons vegetable oil. 2 tablespoons honey. 2 teaspoons salt. 1 egg. 1 cup whole wheat flour. 2 ½ cups bread flour.
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Add 7-Grain Cereal mix to water, stir to combine. Reduce heat to low. Stir often, until water is absorbed and grains are soft; about 15 - 20 minutes. Add more water as needed. Finish with your favorite toppings, such as a pat of butter; sliced fruit; honey; milk of choice; maple syrup; brown sugar; dried fruit; or nuts. Share.
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In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
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2 1/4 ts Dry yeast 1 1/2 c Whole wheat flour 1 c Bread flour 1 ts Salt 1/2 c Crumbled 7-grain cereal Flakes 3 tb Nonfat dry milk 1 tb Unsweetened cocoa powder 2 tb Butter/margarine 1/8 c Dark molasses 1 c Plus 3 T plus 2 t warm (105?-115?) water. Add ingredients in the order listed. All ingredients must be at room temperature, unless otherwise noted. Select whole grain and baking control for.
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Mix all required dry ingredients together in a pint mason jar with a screw-type lid. Add all optional dry ingredients. Close lid and shake well. If you're planning on storing the overnight oats for later, do so now. If you're making overnight oats for the next day, add wet ingredients, including milk. Stir or close the lid and shake well.
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Instructions. Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
