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7-Grain Salt-Free Whole Wheat Bread

bread image
Soaking grains in boiling water is an old European technique. Grains absorb moisture, yielding a moist and nutritious bread. Flavor is added with a hint of orange.
Yield 1 loaf



  • 1 cup water, divided
  • 2/3 cup 7-grain cereal (See note)
  • 2 cups whole wheat flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 orange rind, grated
  • 4 teaspoons vital wheat gluten
  • 2 teaspoons vegetable oil
  • 4 teaspoons honey


  • Heat 2/3 cup water to boiling. Add 7-grain cereal to a heat-safe bowl. Carefully pour boiling water over cereal; stir to combine. Cover; allow to set for 12 to 24 hours on counter.
  • In stand mixer fitted with paddle attachment, add 1 cup flour, yeast, grated orange rind and vital wheat gluten; mix well. In saucepan or microwave-safe dish, heat 1/3 cup water, vegetable oil and honey to 120-130°F. Add warm liquids and moistened cereal to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased or parchment paper lined cookie sheet. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 375°F.
  • With a very sharp knife, make 2 cuts to form an X, 1/4-inch deep, on top of loaf. Bake in for 30 to 40 minutes. Remove from cookie sheet; cool on rack.


Get Bread Machine Method here.
We used a 7-Grain Cereal with a combination of barley, flax, oat, rice, rye, triticale and wheat.

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Review & Comments

Janet | Reply

4 stars
Good flavor! I didn’t get much rise during baking but I think I made the slashes too deep after I shaped the loaf. Maybe this prevented the dough from rising fully as it baked.

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