Crusty Mini Loaves

I recently found this bread recipe in a Taste of Home magazine.  This recipe is unique because most of the preparation is done by the bread maker and then it makes multiple miniature loaves of bread.  I've made this recipe several times and it is perfect with a soup or a simple main dish.  Give it a try!

1 ¼ c water

3 t sugar
1 ½ t salt
2 ½ c bread flour
½ c seven-grain cereal (*I used Bob’s Red Mill 7-grain cereal.)
1 ½ t active dry yeast
1 egg white
1 t cold water
Sesame seeds


In bread machine pan, place the water, sugar, salt, flour, cereal and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 T water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide into four or five portions; shape into 6-inch loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.


In a small bowl, beat the egg white and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.