Tuesday, July 13, 2010

Want a Little Crunch?

I have a recipe in my cookbook for Nine-Grain Bread. It is DELICIOUS! Then, I tried some this weekend that didn't cook the nine grain cereal. It was great, too! So, I decided I'd post the recipe for the Crunchy Nine-Grain Bread since it isn't in my book. The great thing about the nine grain bread is that it oats, corn, millet, flaxseed, buckwheat, red wheat, white wheat, barley and rye. We already discussed the benefits of buckwheat and really, where else do you eat buckwheat? I certainly never do, but having researched the effects...I sure am going to try to start using this fabulous seed!!!

FYI...Don't worry, the rye doesn't taste like "rye bread". Rye, as a grain, just tastes like any other grain...it is the caraway seeds in the rye bread that make it taste like "rye bread".

Crunchy Nine-Grain Bread

1 C uncooked cracked nine-grain cereal (remember this has BUCKWHEAT in it!!!)
5 C lukewarm water
2/3 C honey
2/3 C oil
2 T salt
1/3 C gluten
2 T dough enhancer
13-16 C whole wheat flour
3 T yeast

Preheat oven to 350 degrees. Mix the lukewarm water and the uncooked cereal and let sit for about 15 minutes. Add the honey, oil, salt, gluten and dough enhancer. Add 9 C of flour, sprinkle the yeast over the flour, and top with one more cup of flour. Stir briefly to mix all ingredients and check consistency of dough. It should still be pretty sticky. Add flour, one cup at a time until dough is "not sticky". Knead for 10-12 minutes. Form dough into 3-4 loaves and place in a greast bread pan. Let rise for 40 minutes to an hour. Bake for 25-30 minutes.


  1. It is so light in color. Looks great!! I am going to try it today! Can't wait! You have amazing recipes and I am very glad that you have started this blog! I have officially outed whit flour...thanks to you!!!!

  2. oops! I meant we have outed WHITE FLOUR!!!