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A deliciously hearty 7 grain sandwich bread.


  • 135 g (3/4 cup) 7 grain hot cereal blend
  • 1 cup water
  • 1/4 cup olive oil
  • 2 Tbsp. honey
  • 3/4 cup buttermilk, room temperature
  • 540 g (4 3/4 cups) whole wheat flour
  • 8 g (2 tsp.) instant dry yeast
  • 9 g (1 1/2 tsp) kosher salt

Egg Salad

  • 260 g (1 cup) full fat Greek yogurt
  • 36 g (2 Tbsp.) Dijon mustard
  • 12 g (1 Tbsp.) capers, chopped
  • 1 g (1 tsp.) fresh dill, chopped
  • 1 large celery stalk, thinly sliced
  • 6 hard boiled eggs, peeled and chopped
  • salt and pepper to taste

7 Grain Bread with Egg Salad

A deliciously hearty 7 grain sandwich bread.


    Follow these steps:

  1. Mix together the 7 grain cereal and water in a small container. Cover and let sit overnight, for at least 8 hours and up to 15.

  2. After soaking, add the mixture, along with the olive oil, honey and buttermilk to the Ankarsrum stainless steel bowl with the roller/scraper attachment. Add in about 2/3 of the flour and mix on low speed (2 o'clock) until combined. Cover and let sit for 1 hour.

  3. After 1 hour, add in the remaining flour and yeast. Begin mixing on low speed again, and then add in the salt. Lock the arm in place about 1 inch from the side of the bowl. Slightly increase the speed (between 2 and 3 o'clock) and set the timer to knead for 8 minutes.

  4. Gather into a ball after kneading, cover and let rise until doubled in size, approximately 1 1/2 - 2 hours.

  5. Grease a 9x5 inch loaf pan. Preheat oven to 350º F.

  6. Turn dough out onto a lightly flour surface. Roll out into a 12 x 8 rectangle and then roll up starting with the shorter length side into a tight cylinder. Place seam side down in prepared loaf pan. Cover and let rise until almost doubled in size, approximately 1 - 1 1/2 hours.

  7. Uncover and bake for 50 minutes, until top is browned and loaf is baked through. Insert a kitchen thermometer in the middle to check for an internal temperature between 195º - 200º F to know when bread is done.

  8. Let cool in pan for 10 minutes, and then remove and let finish cooling on a wire rack before slicing.

  9. Egg Salad Directions:

  10. In a medium bowl, mix together the yogurt, mustard, capers and dill. Add in the celery and eggs. Season with salt and pepper to desired taste. Cover and keep in the refrigerator until ready to use.