(see my post from November 17: Bread Day).

  • 2 T active dry yeast (I prefer Fermipan – it’s what Mom used, of course)
  • ½ tsp brown sugar or honey
  • 1 ¼ C warm water
  • ⅓ C 7-grain cereal (raw)
  • ¾ C rolled oats (not quick)
  • ¾ C barley flakes
  • 2 T fresh-squeezed lemon juice (this is the key to a good whole wheat bread.  For some unknown scientific reason, it rises much better with lemon juice)
  • 2 T honey
  • 4 to 4 ½ C whole wheat flour
  • 1 ¼ C warm milk
  • ¼ C extra-virgin olive oil
  • 1 T salt
  1. In the bowl of your stand mixer or in a large bowl, combine yeast, ½ tsp brown sugar or honey, and 1 ¼ C warm water.  Let stand until foamy (about 10 minutes).
  2. In a separate bowl, combine the cereal, rolled oats, barley flakes and 1 C of the whole-wheat flour. Add to the yeast mixture along with the warm milk, lemon juice, honey, olive oil and salt.  Whisk hard until smooth (about 1 minute).  Add another cup of flour and whisk hard again.
  3. Let stand, uncovered, for 30 minutes.  If you’re using a stand mixture, switch to the dough hook.  Add the remaining flour, ½ C at a time, until a soft dough is formed.
  4. Turn the dough out onto a floured surface and knead for at least 10 minutes, adding flour just a little bit at a time to keep from sticking.  The dough will be a bit sticky because of the grains (careful – you don’t want to add too much flour because the grains will absorb moisture and your bread could end up dry).
  5. Place the dough in a large, greased bowl.  Turn over once to coat the top.  Cover in saran wrap and let rise until doubled in size – anywhere from 1 to 1 ½ hours.
  6. Punch the dough down and let rest for 10 minutes.
  7. Divide the dough into 2 portions and form into loaves.  Place into greased bread pans and let rise until doubled again – anywhere from 1 to 1 ½ hours.
  8. About 30 minutes before baking, preheat oven to 375° C.
  9. Bake for 35 to 40 minutes, or until loaves are golden brown and the loaves sound “hollow” when you tap them.
  10. Cool for 10 minutes in the loaf pans, then remove from pans and cool completely on racks before slicing.

It’s really, really good bread, if I do say so myself.