I think I might make the ”Rolled Grains” recipe. Second thoight —- I think I might have the Bob’s Red Mills grains package only in the GROUND form.

Maybe I can sneak a few whole pumpkin or sunflower seeds into or onto the bread.

I do not have the instructions for the machine, but it makes 1.5 lb loaf and liquids go in first. Then I think it is 1L (basic, light crust) or 1P (basic, medium crust).

There is a so so video of the Magic Chef Bread Machine on YouTube that only gives very meagre info.

If anyone here has better instructions, I’d appreciate them.

https://www.youtube.com/watch?v=m0QMcTM1upU

If you want to try another store bought bread, check out "Killer Dave" brand, available at all of our local grocery stores. Seeds, nuts, whole grains, combinations of, low carbs, low calories, thin slice, regular slice, many choices.

It's been awhile since I've made this kind of bread, and it's hard to remember without flour on my hands, but IIRC, my go-to was about 100 g non-glutenous mix-ins per 475 g bread flour (or about a quarter pound mix-ins per pound of bread flour). A high gluten content helps support the seeds and stuff. It worked with 100% home milled whole wheat (my usual) which had the same protein content as bread flour. The thing is that you have to support the weight. I used whatever I fancied from small grains, like millet to whole pumpkin seeds, and anything in between, but mostly seeds and grains, rarely nuts. If they come out too crunchy, you can soak them in some of the water for the recipe, ahead of time.

I can't help with the bread machine, but in general, you should just be able to go for it, if you're confident of the rise of your flour to begin with.

Thanks, wcjo and plllog. I’m not confident of anything ;) In my past life, I’ve experimented with bread and made good oatmeal-raisin bread and cinnamon raisin spiral bread.

I guess I might want to try proofing the yeast.

I am battling fatigue, pain and very limited counter space and I have a lot of other things to get done. I wish DH was more inclined to be more inclined.

And here is another recipe.

What does RYE flour do to texture?

This from a different recipe book.

Is your machine the model 310? Here is the manual for that: breadmaker manual. That site might have manuals for other models if this one isn't the right one

I do love a dense, grainy, chewy bread.

Wow, raee! Thank you so much. If you ever lose your keys in the snow….

You can find manuals online for just about anything now...

https://www.manualslib.com/manual/402106/Magic-Chef-310.html

The site has manuals for a number of Magic Chef machines, they're linked at the bottom of page 2 of the online manual.

I've never used a bread machine. Is that bread you described sort of like the dense, thinly sliced Danish or Norwegian rye that comes in a brick shape...? There are lots of recipes for that to be found online as well.

Rye is darker when whole grain than wheat, nuttier tasting, and the gluten isn't as strong as good bread flour. I often added home milled whole rye to whole wheat. The texture is down to the milling. Fine flour equals fine texture. The rest is down to details like hydration, gluten development, etc. You don't have to worry about that. You can make good bread just by trying, noting what you did, and adjusting next time for things you want to be a bit better.

Something I don't care for in these recipes is the sugar. I think honey muddies the flavor of whole wheat bread. I believe, IIUC, the honey was to mask bitterness in old fashioned hard red wheat. Apparently, there were three red/bitter genes and now there are two, or something like that. This is a pretty vague memory. Not-quite-rancid can also happen to make whole grain flour bitter if it's been exposed to air and sitting awhile. Anyway, if your flour isn't bitter (if you want to taste it raw, zap it first to kill whatever may have followed it from the fields), you don't need honey. Use if if you like it, but feel free to skip all the sweetening if you want.

I like the recipe from the book better than the others, but that's taste. Do what feels good to you. In all of them, the whole wheat and rye flour are for flavor and color. Whole grains and mix-ins can make the rise slow, as can the milk elements in the Bob's recipes, so if your rise isn't good, just let it continue to rise. Make sure you have a warm but not hot place for the rising.

Just go for it. Very experienced bakers sometimes have a bit of a dud on their first time making a new kind of bread. It's okay. Just make the bread. It should be at least decent. If it's not perfect, adjust for the next one.

It can be thinn or thick. but I want a lot of nutients, fiber, grain. And I want soluble and insoluble fiber.

Someone at an auction site hs a manual for $15 plus shipping. I dont want to spend $18 to $20 on a manual. So I will scrounge, look around andfigure a work around. Similarly, I do the same with used vintage sewing machines. They all work similarly. I’m usually good at figuring things out. (Ex, like digital watches).

I decided to make the bread with rolled grain cereal. It is in the machine now. Oh, btw, with the vintage sewing machines, there are others who work on these and share information and manuals.

I love sewing machines...

Not sure if it was clear, but the manual on that site I linked is downloadable as .pdf...

Thanks, carolb. I think one must pay to get the downlownable copy. I will look into this. Sometimes its worth paying. Thanks for the link.

Thanks, again, carolb. I just wen there and got to see the manual, no charge. Maybe I had it mixed up with another site. I’ll bookmark site then print it out when I can to orrow.

Bread update. The bread smells very good. I went to look at it a few minutes ago, and it isn’t very “tall” in the vertical bread pan. The yeast was good and I used 2.5 teaspoons as per the directions. I’ll remove it too cool in a few minutes. I hope it’s cooked and not soggy or raw. I hope it makes decent toast. 🤞.Maybe I shpould have used the KA mixer then baked it in a pan in the oven. It would be nice to have a more convenient and econoical way to make simple seed-grain bread for toasting. I’ll keep at it.

Complete disaster. Dry, dessicated powder/crumbs. The finished product was only about 3.5 to 4” tall. I think shorter than the ingredients after mixing. It’s as though some low energy thermonuclear blast toasted and crumb-pulverized the ingredients.

Maybe I can feed the sawdust like crumbs to the sparrows or opossum. Maybe I can put the dry dust on pasta or salad or coat chicken or fish with it before pan frying.

I don’t know where to begin analyzing the FAIL on this.

If you want to keep it from the birds, you can mix into custard, let it soak, add some dried fruit if you like, and bake it as bread pudding. Or mix with butter and make a cracker style pie crust.

For comparison, here's what I used to make for daily bread, before I had to give up whole grains:

455 g total flour

pinch vitamin C powder/crystals

25g vital wheat gluten

2.5g yeast granules

10-12g salt

425-455g water

100g mix-ins, seeds, grains, nuts, whatever

Combine mix-ins with enough of the water to cover. In a separate bowl, combine the flours, VWG and the rest of the water. Let soak for at least 8 hours. Stir the yeast into the flour mixture. Add the salt to the mix-ins. Let sit in a gently warm place until the flour and yeast mixture starts bubbling a bunch. Mix in the mix-ins, kneading lightly. Move to an oiled bowl and let rise at least 1.5 times the volume. Shape loaf and let rise again, Bake at 385F for one hour.

I used all whole grain, but any high gluten flour will work. This is a very basic bread with a lot of water to soak into the bran, C for conditioning, and VWG for support.

I don't expect you to make this. I just offer it as a comparison to other recipes.

I just read your thread and bet I have the same TJs bread you had AND some very seedy Black Raspberry jam that is super yummy on this bread toasted. I'm not that far from a TJs and plan on getting another loaf for the freezer.

I'm really sorry your attempt failed. It would have been fun if it had worked. Awhile back I bought some nut/seed inclusions from King Arther's Flour. I have added a cup of that into my regular bread and have gotten something satisfactory.

Waaaay under hydrated! I pretty well wing that sort of bread.

Basic recipe startw itbh 1 1/2 cups luke water, add 4 tspsd ry yeast, somethings weet.....maybe 1/4 cup honey...or brown sugar or molasses andw hite sugar.....whatever.....and 1 1/2 tsps salt.

Then start adding the goodies, keeping it fairly soft. Add nuts, some whole grains, ddrfied fruits maybe whatever. Is tay away from rye until youa re more experienced as it's hard to handle. When it is still too soft to hold a shape add enough high protein bread flour to "work it up" as they say. Not too much as those grainsw ill absorb the liquid.

I do all that by hand......cover and forget for 2 hours....maybe do as tretch and fold every 40 minuites. Knock it out and see if it will sort of hold it's shape....it may need more flour, or a little morew ater if its not very damp.

Then place into an oiled pan/bowl cover with saran and letwrise until double.....bake 375 until the interior registers at least 200 on an instant read.

I live 1/2 mile from Trader Joe's and I am in love with that bread, Super Bread. I eat it every day in a panini sandwich. I would suggest you buy multiple loaves and freeze them. It would be a hard bread to replicate.

Some breads like that are made with whole grains & seeds that have been soaked and even sprouted before grinding into a dough.

Thanks, again, all.

Yes, way under hydrated. Even the manual for the breadmaker uses very little water (I located a clear, better copy). As I was adding the ingredients (per directions in recipe), it seemed way too dry. And as carolb and Linda point ed out, those whole grains and seeds are dry and thirsty.

When I make my oatmeal bread, I hydrate the rolled oats with boiling water. I don’t see how anyone can write and publish that sort of inadequate recipe. Per Burnett’s recipe, I also selected ”Basic Bread” and not Whole Wheat. The latter would increased the rise time, buy another 30 - 40 minutes, but that still would have made a very underhydrated bread, I believe.

I may need to make space in my freezer. I looked online for the sort of (name of) that pumpkin seed bread, but there were many and I didn’t spot the particular one I bought. I didn’t save the wrapper. They are likely all good.

petalique, here is the photo I took with my phone so I can have it at TJs the next time I go; I want to get the same thing.

I wasn't referring to this bread. My Trader's favorite is called Super Bread and it has more nuts and grains than any bread I've ever had. Love it.

Thanks for the name - here's a couple of pics:

It apparently has carrots and apples - and banana - in it as well - which surely helps with moisture.

Isn't that Super Bread to die for? Best bread I ever had and I always get organic bread. I had been buying them at Aldi but now since TJs is 1/2 mile away, as is Aldi, this is my bread now.