Ten Grain Bread Recipe
Ten Grain Loaf
Some of the best things in life are quite often the most simple things. Take, for instance, this multi-grain bread. It's a simple recipe, but one that yields a beautiful loaf of bread that's perfect for toast, sandwiches, and just enjoying with butter and jam.
For this recipe we chose to use a combination of 50% bread flour and 50% half whole wheat flour. This makes a loaf that is wonderfully chewy, but not overly dense – as 100% whole wheat can sometimes be. The addition of the 10 Grain Hot Cereal Mix adds a delicious nutty quality and great toothy character.
We baked our loaves shaped into a torpedo right on a pizza stone, but this loaf will be just as good baked in a loaf pan. That choice is yours.
I'm sure most of you will agree that nothing beats the smell of a freshly baked loaf of bread, and we hope you take a little time to make this one. You'll be glad you did.
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Flours | Bread Flour | 1½ Cups | Plus 2-3 Tbsp for kneading |
| Whole Wheat Flour | 1½ Cups | ||
| Grains/Mix-ins | Bob's 10 Grain Hot Cereal Mix | ½ Cup | |
| Leavening | Quick Rise Yeast | 2½ tsp (1 packet) | |
| Sweeteners | Honey | 2 Tbsp | |
| Sugar | 2 tsp | ||
| Other Dry | Salt | 2 tsp | |
| Powdered Milk | ¼ Cup | ||
| Liquids | Lukewarm Water | 1 to 1½ Cups | Around 105°F (40°C) |
| Hot Water | ½ Cup | ||
| Optional Topping | Egg Wash Ingredients | 1 Egg, 1 Tbsp Water | For a deep golden, crisp crust |
Directions:
Part One: The Night Before
Make Your "Sponge"
This process, called a sponge, will build flavor and structure overnight.
Combine All Flour: In a large mixing bowl, thoroughly combine the 1½ cups of Bread Flour and 1½ cups of Whole Wheat Flour (3 cups total).
Split the Flour: Divide the combined flour mixture evenly into two equal portions of 1½ cups each. Set one portion aside.
Create the Wet Starter: To the first 1½ cup portion of flour, add the 2 tsp Sugar and 1 tsp of the Yeast. Mix well.
Add Water: Add 1 cup of the Lukewarm Water to this mixture and mix until smooth. This is your "wet sponge" mixture.
Prepare the Dry Topping: To the reserved 1½ cup portion of flour, add the remaining 1½ tsp of Yeast and the 2 tsp Salt. Stir to combine.
Layer the Sponge: Pour the reserved dry mixture directly over the wet sponge mixture in the bowl. Do not stir.
Rest Overnight: Cover the bowl tightly with plastic wrap and let it sit on the counter overnight (about 8–12 hours).
In the morning, you will see the wet mixture bubbled up through the dry topping.
Part Two: Lets Make Bread
Make the Dough
Hydrate the Grains
Mix Honey and Water: In a separate bowl or 1-cup measuring cup, mix the ½ cup Hot Water and 2 Tbsp Honey together until the honey dissolves.
Soak the Grains: Pour the ½ cup 10 Grain Mix into the hot water/honey mixture and stir. Allow this to set for at least 30 minutes to soften the grains.
Mixing and Kneading
Add Final Ingredients: Add the wet 10-grain mixture (including any remaining liquid) and the ¼ cup Powdered Milk to the flour mixture.
Initial Kneading (5–7 minutes):
Attach a dough hook to your stand mixer or use a food processor. Knead the dough for 5–7 minutes.
Adjust Consistency: The dough should pull away from the sides of the bowl but should not be crumbly.
If the dough is too wet, add the reserved 2-3 Tbsp of Bread Flour, a tablespoon at a time.
If the dough is too dry, add a few tablespoons of the remaining Lukewarm Water.
First Rest: Allow the dough to rest, covered, for 30 minutes.
Final Kneading (10–20 minutes): Knead the dough again.
Machine: 10 minutes
By Hand: 20 minutes (This is a hefty dough, so be prepared for a workout!)
First Rise: Place the dough in a bowl lightly greased with butter or oil. Cover with plastic wrap. Place in a warm, draft-free spot (the microwave is recommended).
Allow the dough to rise until it has doubled (2X) its original size.
Shaping and Second Rise
Punch Down & Fold: Remove the risen dough from the bowl, stretch it gently, and fold it into thirds (like a letter).
Second Rise: Replace the folded dough in the bowl, cover, and allow it to rise again until it has doubled (2X) its original size.
Shape Loaves: Remove the dough and split it into two equal pieces. Shape these into your desired form (e.g., torpedo/football shapes or place them into two loaf pans).
Final Proof (Puffy and Springy): Place the shaped loaves on parchment paper on a baking sheet. Allow them to rise for about 30 minutes, or until they are puffy and springy.
Part Three: Baking
Get these puppies in the oven!
Pre-Heat Oven: While the loaves are proofing, pre-heat your oven to 425F (218C)
Heat the Stone and Steam Pan:
If using a bread/pizza stone, place it on the middle rack to heat.
Place a shallow, oven-proof pan or skillet on the bottom rack to pre-heat as well.
Prepare Loaves: Once the bread has risen:
Slash: Using a sharp razor or knife, slash the top of the loaves to allow for expansion.
Egg Wash (Optional): Brush the loaves with a light egg wash (1 beaten egg mixed with 1 Tbsp water).
Bake with Steam:
Place the bread directly on the hot stone or place the baking sheet on the middle rack.
Quickly pour 1 cup of ice into the hot pan on the bottom rack and immediately close the oven door. The steam will give the bread a desirable crust.
Bake Time: Bake for 30–35 minutes, or until the crust is a deep golden brown.
The bread is done when it sounds hollow when thumped, or when an instant-read thermometer reads 190 - 200F (88-93C)
Cool: Place the baked loaves on a wire rack to cool completely before slicing… not that you’ll be able to let these cool completely before digging in!
Eat and Enjoy
Send us photos of your loaves!
S&J
