If you have participated in the Easter tradition of dyeing eggs, then your fridge is probably full of them right now. So we are bringing you a deliciously hearty 7 grain sandwich bread recipe, as well as an egg salad recipe. Lunches done for the week! And for those of you celebrating today, Happy Easter!
From AnkarsrumUSA recipe developer, Carmi Adams:
This bread uses a 7 grain hot cereal mix, which can usually be found in the grocery store with the oats, cream of wheat and other hot cereals. It soaks overnight to soften up the grain before being added into the bread dough.
Since I use all whole wheat flour for this recipe, I mix up the wet ingredients with about 2/3 of the flour and let it sit for an hour before continuing on. This does two things. It softens the bran in the whole wheat flour (which can often cut through the gluten strands when kneading) and begins the gluten development for the bread.
The rest of the flour, yeast and salt get added during the kneading time.
Once risen, turn it out on a floured surface, punch down, pat out into a rectangle and then roll up into a tight cylinder slightly shorter than the of your bread pan and place in pan seam side down.
I bake this at 350º F for almost an hour because sometimes with a very dense hearty loaf, the outside will start to burn before the inside is all the way done if a higher temperature is used. Did you know you can temp your bread loaves to see if they are done? For whole grain loaves, somewhere around 200º F is ideal. Just stick your kitchen thermometer in the middle of the loaf to test for doneness.
Because of all the bits of grain from the 7 grain cereal, it is best to wait until this loaf cools before slicing into it. It’s a bit crumbly when sliced into hot. I know, I tried, I was hungry.
For my egg salad, I use Greek yogurt instead of mayonnaise, because I don’t really like mayonnaise. Some dill and celery add freshness and crunch to it, and Dijon mustard and capers bring a nice tanginess to the party, and lots of freshly ground black pepper rounds it all out.
If you have any questions or comments about these recipes, please let us know. Happy Easter and happy baking!
7 Grain Sandwich Bread
Prep Time: 25 minutes
Cook Time: 50 minutes
Inactive Time: 13 hours (including overnight soak of grain)
135 g. (3/4 cup) 7 grain hot cereal blend
(1 cup) water
(1/4 cup) olive oil
(2 Tbsp.) honey
(3/4 cup) buttermilk, room temperature
540 g. (4 3/4 cups) whole wheat flour*
8 g. (2 tsp.) instant dry yeast
9 g. (1 1/2 tsp.) kosher salt
Mix together the 7 grain cereal and water in a small container. Cover and let sit overnight, for at least 8 hours and up to 15.
After soaking, add the mixture, along with the olive oil, honey and buttermilk to the Ankarsrum stainless steel bowl with the roller/scraper attachment. Add in about 2/3 of the flour and mix on low speed (2 o’clock) until combined. Cover and let sit for 1 hour.
After 1 hour, add in the remaining flour and yeast. Begin mixing on low speed again, and then add in the salt. Lock the arm in place about 1 inch from the side of the bowl. Slightly increase the speed (between 2 and 3 o’clock) and set the timer to knead for 8 minutes.
Gather into a ball after kneading, cover and let rise until doubled in size, approximately 1 1/2 – 2 hours.
Grease a 9×5 inch loaf pan. Preheat oven to 350º F.
Turn dough out onto a lightly flour surface. Roll out into a 12 x 8 rectangle and then roll up starting with the shorter length side into a tight cylinder. Place seam side down in prepared loaf pan. Cover and let rise until almost doubled in size, approximately 1 – 1 1/2 hours.
Uncover and bake for 50 minutes, until top is browned and loaf is baked through. Insert a kitchen thermometer in the middle to check for an internal temperature between 195º – 200º F to know when bread is done.
Let cool in pan for 10 minutes, and then remove and let finish cooling on a wire rack before slicing.
*Cook’s Note: If milling flour at home, use a hard wheat. This recipe was tested out using hard white wheat. If a lighter loaf is desired, half of the whole wheat flour can be replaced with all-purpose flour.
Yield: 1 loaf
EGG SALAD RECIPE
Prep Time: 10 minutes
260 g. (1 cup) full fat Greek yogurt
36 g. (2 Tbsp.) Dijon mustard
12 g. (1 Tbsp.) caper
1 g. (1 tsp.) fresh chopped dill
1 large celery stalk, thinly sliced
6 hard boiled eggs, peeled and chopped
salt and freshly ground black pepper to taste
In a medium bowl, mix together the yogurt, mustard, capers and dill. Add in the celery and eggs. Season with salt and pepper to desired taste. Cover and keep in the refrigerator until ready to use.
Yield: 4-6 servings.