Mix the dry ingredients together....and add the water, warmed to baby bath water temperature....just above body temperature.
Make a well in the center of the dry stuff and add the liquid...and gradually work in thed ry stuff.
*If you have a good quality food processor you can mix it in that.
You will want to allow for a long wait for the first rise.....that's a heavy dough and you will want the whole wheat and the 7 grains to absorb the water.....and to be able to knead it by hand you may need to add a little more water.
But it sounds good!!
When it had doubled once, knock it down and shape... Iw ould do a boule, cover with oiled saran, let rise until nearly doubled and bake at 375 until it's golden and sounds hollow when tapped....45 to 60 minutes.

Thanks, Linda. I have an 11 cup Cuisinart FP and a Kitchen Aid mixer with dough hook. How would you incorporate these machines into the process? Mix the dough in the FP and then knead in the KA? Any way to do it with only one machine?

Would this work:
- mix dry in KA bowl
- add wet and mix in slowly with paddle
- allow to rise in KA bowl
- switch to dough hook and knead
- allow for 2nd rise in KA bowl
- knock down and shape on lightly floured counter
- allow to rise
- bake

I have a bread machine and a KA and I use both, whatever the mood fits.

When I use the KA, I warm the bowl, and put the yeast and warm water in the bowl and let it ferment. I just use the dough hook.

About 3/4 the dry ingredients go on top, then mixed on low for a minute, then slowly add the rest of the dry but not all of it, if it looks like it could be too dry. Mixed on speed 2 for a few minutes till the dough comes away from the bowl.

I always turn it out into an oiled bowl to rise.

Shape place in loaf pan, let it rise again and bake.

I think your 11 cup cuisinart would be too large....unless you want to make double the recipe...:-)
I would do what jasdip suggested...
Or knead it by hand....builds muscle!!!!!
Linda C

I would also do as jasdip suggests. I've often turned bread machine recipes into hand kneaded recipes and vice versa and haven't encountered a problem with one yet. I mix the dry ingredients in the KA, add the wet ingredients which I've warmed, and use the dough hook for the whole process. I have found that I have to scrape down the sides until everything is well incorporated.

Kneading by hand does build muscle and helps you keep track of how the dough feels, which is how i determine whether I need to add a bit more liquid or a bit more flour.

At any rate, I convert recipes all the time, mostly now I convert regular recipe to the bread machine and as I've said, they've all worked fine.

Annie

Okay, I made a bread machine recipe by hand once because the recipe looked good to me. I didn't use any other method than my normal bread making method, and it turned out fine. Other than using warm liquids for the yeast, I never thought to warm the liquid or bowl due to it's being a bread machine recipe. I guess because I haven't had a bread machine in decades, and didn't know that was part of the process of a bread machine. Anyway, it's flour, yeast and water, and whatever other ingredients you want. How can it be all that different? So, I guess I'm wondering if y'all are saying you have to warm the bowl and such in order for it to turn out right, or if that's something you do normally? Most of the time I pull my flour out of the freezer, so I zap it in the microwave for a bit to get it up to room temp.

Sally

Hi Sally,
Even in my bread machine I warm the bucket. It's cold, and putting warm water in, just cools the water too much.

So my bread bucket and mixing bowls are both warmed up first.

bbstx-
Great information has already been shared, but I'll steer you in a little different direction for low-sodium bread recipes.

I recently added the cookbook, "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg, M.D., & Joe Francois (also authors of "Artisan Bread in Five Minutes a Day"), to my collection. In traditional bread recipes salt controls the yeast action, and when you decrease the salt in a standard recipe you need to also lower the amount of yeast used. As a general rule-of-thumb if you reduce the salt by 50%, then you also need to reduce the yeast by 50%. But just as these "Artisan Bread in 5-Minutes" recipes defy bread-making "norms", they give this information about adding salt to their recipes:

"Because our dough is slack in the first place, and is stored for so long, we don't detect differences in dough strength between high- and low-salt versions of our breads. In our recipes, salt makes its appearance mostly for flavor, so adjust it to suit your palate."

Therefore, I'd suggest checking out a copy of these books from the library, or check their web site (lots of information there - see link below), and this would give you some really great, easy-to-make, recipes you could adapt to low-sodium choices. Great for beginner, or busy, bread bakers.

-Grainlady

Here is a link that might be useful: Artisan Bread in Five Minutes a Day

I usually make bread in the cuisinart....and use ice cold liquids....because the action of kneading heats the dough and if it gets too hot in kills some of the yeastie beasties and the bread doesn't rise as well.
Even when i always made bread by hand in a giant crockery bowl, I didn't warm the bowl. I put the measured liquid ....warmer than it should be, into the cold bowl, waited until the liquid cooled enough to be just warmer than skin temperature and then added the dry stuff.

My Zojirushi has a "preheat" cycle, so I just dump cold liquids in there and it works fine, but if I'm making bread by hand I use lukewarm liquids. I've never warmed a bowl for any method, whether baking y hand, with the KA or with the Zo.

Annie