7 Grain Bread Machine Recipe Jimmy Johns
Gaetan Boren
This whole-grain wheat bread recipe has been in my family for years and we all make it a lot more now that we have powerful mixers to help. It is really hard to beat wheat bread that is 100% whole grain, and not as hard as a brick.
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Wow, just wow. I have tried many different whole wheat bread recipes, and most of them were either too dense or used too many artificial additives to make it work. This is by far the best bread I have had in a while. And the best part is, the bread is so good for you too! Thank you for sharing this simply wonderful recipe.
This bread is perfection and will be my go-to from now on! The recipe came together easily, it rose and baked wonderfully, and the taste was great. I made one as a sandwich loaf and then made a stuffed bread with the other, both were great.
After trying a few bread recipes, I decided to try this one. I have made a lot of loaves with this recipe.My mixer will make 3 loaves at a time. But 2 is a lot easier.Have 2 loaves expanding now.This is a great simple recipe.I bake it at 375. The crust turns out softer.
I have been making this bread for many months now. It is the only white bread that I eat. I absolutely love the texture and taste. Thank you so much for sharing this delicious and detailed recipe. I will never buy bread from the grocery store again!
Oh, my stars! I have made white loaf bread before but this is by far the greatest recipe that I have ever used. It is unbelievable; in fact, it is so delicious that I am going to run off with one hot loaf and some melted butter and, if anybody asks, I will say that the recipe just made one loaf of bread. ?
My family loves this bread! So easy to make. Easy directions. Being able to bake homemade bread fresh out of the oven for toast and eggs at breakfast, grilled cheese for lunch ( Or peanut butter and homemade jelly) to fresh hot bread and butter with dinner. This soft tasty bread recipe is my go to family favorite!
Super delicious! Found I had to add 1-2 Tbl. flour to get the right consistency but that is normal with bread & flour brands IMO. The second time around I added a mixture of cup light brown sugar packed,1 tablespoon ground cinnamon,4 TBS salted butter melted, and raisins to roll in one loaf, and butter with garlic slices in the second loaf. Both were yum! Baked up perfect in my 1.25 lb USA loaf pans. This recipe is a keeper! Thank you for sharing!
Hello! This is my second white bread recipe I have tried and I am excited to see the results. Just wondering if I am the only one the dough goes all over the mixer (Kitchenaide) for? I actually thought my motor was going to burn out. I followed the recipe exactly, am I doing something wrong? I Used the dough hook.
Thanks!
Best bread recipe I have ever made, and I have made quite a few. So soft and moist. Not crumbly. Rises beautifully. Keeps 5-7 days on the table without getting stale, though usually gets eaten way before that. :) It is a flexible recipe as I have also used 50% whole wheat flour and it was still delicious!
I used this recipe to make bread for the first time ever. I had it save for MONTHS before I finally tried it. I have always been so intimidated by trying to make bread. THIS RECIPE DOES NOT DISAPPOINT!! It was super easy to follow and the two loaves came out perfect!!! I am so glad I found this recipe and it will be my go-to for future loaves!!
This makes a wonderfully soft bread that can rival those store bought. To Brown Eyed Baker thank you for posting this recipe, I have never has much success in making bread and this recipe is gold to me
I make this all the time. It is my goto white bread recipe. I am curious if there is a way I could add in 10 grain cereal to make whole grain bread with this? I have a whole grain recipe that I have tried several times and it never seems to turn out good. Would love to know a way to convert this one.
This is my absolute favourite sandwich bread recipe. It is requested and made often for my family. It is soft, flavourful, a tender crumb that holds together with a thin and slightly chewy crust that browns so nicely. I replace the lesser amount of water with scalded milk and use honey instead of sugar. I have used up to 65% whole wheat flour and it still turns out soft and fluffy. This recipe makes closer to 3 loaves. It keeps very well also.
Thanks for a fabulous recipe!
Resting the Dough or Autolyze
This resting of the dough occurs just after you have mixed your ingredients together. In France the term for this is called an autolyze period. All recipes can take advantage of a resting period, but some recipes will specifically say to let your dough rest after mixing for ten to thirty minutes. This rest allows the starches and the gluten to expand and fully absorb the water, which makes the dough easier to handle and can shorten the time needed to fully knead the dough. This is especially helpful in dough that is very sticky, like ciabatta. The longer you allow your dough to rest, the more water the flour is able to absorb without being mixed by machine. By allowing this to happen your dough will reach full absorption and the results will be stretchy dough that will have a high rise.
I wrote this recipe for bread maker OR traditional oven method. If you do not have a bread maker, it is best not to use a hand mixer, but instead to use a stand mixer or a large food processor with a dough blade, as this dough when made with yogurt is very thick (if using another liquid, the dough is more batter-like); alternatively, you could stir the recipe with a wooden spoon in a large bowl.
Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on bread machines and gluten free breads in my article on using bread machines.
Bring all liquids to room temperature before adding to the machine, if possible. Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding. Whisk together dry ingredients and add on top of liquids in the pan. Make a small well with your finger in the center of the dry ingredients and pour in the yeast.
Bread is a really hot topic and is targeted as the root of many health problems. Overall, bread gets a bad reputation because grains are not easy for your body to digest, can overwork your pancreatic enzymes, contain the anti-nutrient phytic acid and an abundance of dreaded gluten. Also, our wheat crops in this country have been through some serious genetic manipulation to make them profitable for the food industry and less healthy for us.
To assemble the sammich i personally use whole grain bread (the one with the sunflower seeds baked in)that has been toasted. Then i smear both sides with ranch dressing before putting green leaf lettuce, sliced tomato (with the gunk removed from the middle) and sliced radishes.
French bread in New Orleans has developed its own light, crispy crust and tender, almost frothy interior. The addition of a bit of olive oil and a wet dough make the crumb very tender and more close-grained than a traditional baguette. Happily, the texture is ideal for soaking up all the wonderful flavors in a po' boy, the distinctive sandwich of the city.
John, just follow your bread machines directions. I use this recipe and add wet ingredients with the salt to the pan first. Then I add 3/4 of the flour with the yeast on top, program for the dough cycle and hit start. I add the rest of the flour, a few tablespoons at a time after the initial flour is incorporated. After the first rise, I place the dough in the fridge and follow the rest of the directions exactly.
Easy 100% whole wheat bread recipe. Soft and tender with a mild, sweet flavor. Great for toast with jam and butter. Also excellent for grilled cheese. This bread loves sharp cheese. Bread machine recipe.
But I was inspired by the success of my bread machine sandwich bread recipe. (Which inspired my bread machine cinnamon raisin bread recipe.) If I could make tender, flavorful white bread, why not try a 100% whole wheat loaf.
I have been looking for a long time for a good basic bread recipe and this was great. I made it last night. The top fell just a bit, but it still looked and tasted great. I meant to add some sunflower seeds to it and forgot. Next time. Now if I could only find a sourdough bread machine recipe that came out as well. Thanks!
Can this recipe be used in rapid mode instead of basic mode? If so, any feedback would be great. Would I have to adapt the recipe in any way? I have a Kenmore Bread Machine for 2 pounds. I imagine it is difficult since this recipe calls for 3 hours (Basic Mode). I believe the rapid option says it can be done in 1 hour. I am testing it out but I doubt it will work. The machine gives the option for Whole Wheat Bread (2 pounds) and the time shows 3h45min.
The recipe is great, thanks. I tried using Super Rapid mode (1 hour) and wish I could post the picture. The bread came out very tasty but a little dense (I think it needed more time to rise). Rapid mode (2hr+) in my machine (Kenmore) is my next step. If this recipe was pretty good on Super Rapid mode. I am sure Basic mode (3hr+) will be fantastic.