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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

Red Star Yeast | Reply

Hi Elena,
The key is to add the ingredients in the order listed, and to use the delay setting. The 7-grain cereal will absorb the water and buffer the yeast from the high temperature. The delay is necessary to allow time for the cereal to absorb the water.

Happy baking!

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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