Soy Enriched 7 Grain Country Loaf

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This bread makes great sandwiches, and since there is no oil in the recipe, it makes exceptionally crispy toast or grilled sandwiches.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • Sponge:
    • 2 Tbsp brown sugar
    • 2 tsp active dry yeast
    • 1 cup Stone-Buhr whole wheat flour
    • 1 1/2 cups warm water
    • 1 cup Stone-Buhr unbleached white bread flour
    • 1 1/4 tsp salt
    • 1/3 cup Next Soy low-fat soy flour
    • 1/3 cup 7-grain cereal
    • 1 cup Stone-Buhr unbleached white bread flour,
    • 2 Tbsp flax seeds plus extra for kneading and shaping
    • 1/3 cup sunflower seeds


In a large bowl, dissolve yeast in water. Add sugar and both flours. Beat well. Cover and sit at room temperature for 1 1/2 to 2 hours. It will be very spongy. (For more flavor, you may refrigerate it overnight. The next day, bring the sponge to room temperature for about one hour, then continue).

Add all of the ingredients except the white flour to the sponge. Mix well with a wooden spoon. Gradually add the white flour.When the dough gets too hard to mix, scrape it onto a lightly floured board and knead 8 to 10 minutes, adding more flour as needed to get a smooth elastic dough. Transfer dough to a lightly oiled bowl
and turn to coat. Cover with plastic and let it sit at room temperature until doubled, about 1 to 1 1/2 hours.

Turn out dough onto a lightly floured board, divide in 1/2. Roll each piece into a 16-inch rope. Lay ropes side by side and twist together to form a compact two-rope braid. Pinch ends and tuck under to form a 12-inch loaf. Roll heavily in flour, and place on a lightly oiled sheet that has been sprinkled with corn meal. Cover with plastic and let rise at room temperature until doubled in size, about 45 minutes to 1 hour.

Bake in a 425°F oven for 25 to 35 minutes (may baked on a pizza stone). Bread is done when it is very dark and sounds hollow when tapped on the bottom.

Cool on a rack.
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