Ten-grain Bread Recipe

A Homemade Ten Grain Sandwich Loaf?
Yes, Please!

Some of the best things in life are quite often the most simple things. Take, for instance, this whole wheat 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.

(Note from Shannon: Or peanut butter… I like to rip off chunks of this bread and slather them with peanut butter. Okay… back to Jason's recipe.)

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.

Happy Baking!
the Shibaguyz

What you need:
1½ Cups Bread Flour PLUS 2-3 Tbsp for kneading. 
1½  Cups Whole Wheat Flour
½ Cup Bob's 10 Grain Hot Cereal Mix
2 Tbsp Honey
2 tsp Sugar
2 tsp Salt
​2½ tsp (1 packet) Quick Rise Yeast 
¼ Cup Powdered Milk
1 to 1½ Cups Lukewarm Water
½ Cup Hot Water

Directions:
Part One: The Night Before
Make Your "Sponge"

• In a mixing bowl combine 1½ Cups Bread Flour and 1½  Cups Whole Wheat Flour.
  
• Split  and set aside half of the flour mixture.
  
• Add Sugar and 1 tsp of yeast to the first half of the flour, mix well.
• add 1 Cup room temperature water to this mixture and mix till smooth.
• In the second half of the flour, add remaining yeast, stir, then mix in the salt.

NOTE: DO NOT PUT SALT DIRECTLY ON TOP OF THE YEAST. IT WILL KILL IT.

• Pour the dry mixture over the wet and cover with plastic wrap.
• Sit the bowl on the counter overnight. In the morning you will see the wet mixture has bubbled up through the dry... this is good.
  

Part Two: Lets Make Bread
Make the Dough

• Mix Hot Water and Honey together in a bowl or 1 cup glass measuring cup.
• Pour 10 Grain mix into water and stir.
• Allow to set for at least 30 min.
• Add the wet 10 grain mixture and any remaining liquid, and the Powdered Milk to the Flour mixture.
• Install a dough hook to your KitchenAid or food processor and knead for 5-7 minutes, until dough comes together in a smooth(ish) ball. You may need to add a few Tbsp of flour if the mixture is too wet, or dd a few Tbsp of water if the mixture is too dry.  Dough should pull away from the sides of the bowl, but not be crumbly.
  
• Allow the mixture to rest covered for 30 min.
  
• Knead dough for 10 minutes in your machine OR 20 minutes by hand. This is a hefty dough, so if you have a machine with a bread hook, now's the time to pull it out...
• Place dough in a bowl that has been greased with butter or oil and cover with plastic wrap.
• Allow dough to rise in a draft free part of your kitchen. I recommend the microwave for this.
• ​When dough has risen to 2X its original size take it out of the bowl, stretch it gently and fold in thirds.
• Replace in the bowl, cover and allow to rise again.
• When Dough has risen again to 2X its original size remove from the bowl and split into 2 loaves.  You can shape these into any shape you like, I prefer a Torpedo shape (think football for you Americans out there).
• Place shaped loaves on parchment paper or on a baking sheet and allow to rise until puffy and springy (about 30 min, or until your oven is nice and hot. Speaking of that...

​Part Three: Baking
Get these puppies in the oven!
While loaves are rising

• Pre-Heat your oven to 425°F  (218C)
• If you have a bread stone or pizza stone, heat it in the oven on the middle rack.
• Place an ovenproof pan/skillet on the bottom rack and allow to pre-heat with the oven.
• When bread is risen, slash the top with a sharp razor or knife and brush on a light egg wash (1 egg and 1Tbsp water).
• Place bread directly on the bread stone or place parchment lined baking sheet on the middle rack of the oven... 
• At the same time pour 1 cup of ice into the hot pan in the bottom of the oven... close the door quickly. The steam created will give your bread a nice toothy crust.
• Bake for 30-35 min or until crust is deep golden brown and bread should hollow when thumped (an instant read thermometer will read 190° to 200°F ).
• Place bread on a wire rack to cool.

Eat and Enjoy

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Complete Crochet Course - Autographed Copy

$29.95

From renowned crochet designs Shannon & Jason comes the ultimate reference manual for the absolute beginner to experienced pro.

Filled with step-by-step photography throughout for an easy-to-follow and fully visual experience, this unparalleled guide teaches you how to crochet from the very first stitch—and will keep you crocheting as you gain experience! The Complete Crochet Course explains all the tools, materials, and techniques you need, from choosing a hook and yarn to seaming, working in the round, handling specialty crochet stitches, and adding details. We've included ten patterns, perfectly designed for novices eager to complete their first projects, while intermediate crocheters can enjoy mastering even more advanced skills.

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Sashiko Vest #1 Digital Pattern

$15.00

Literally meaning "little stabs" or "little pierce", Sashiko is a form of decorative reinforcement stitching (or functional embroidery) from Japan. We added Sashiko stitching elements to a vest based on Japanese patching technique, Boro to complete this design.

Boro came to predominately signify clothing worn by the peasant farming classes in the Edo era of Japan who mended their garments with spare fabric scraps out of economic necessity. A boro garment would most likely be handed down over generations, eventually resembling a patchwork after decades of mending. Only in the modern era are we beginning to see the care and beauty of these textiles.

Sashiko Vest #1 is a long vest sewn using Cherrywood Hand Dyed Fabric cotton cloth, then hand stitched in various Sashiko patterns using The Shibaguyz FAB Sashiko Essentials thread collection from Aurifil Thread.

Fabric: Body - Cherrywood Hand Dyed Fabric in Indigo. 

Patches - Cherrywood Hand Dyed Fabric from fat quarters in various colors.

Sashiko Stitching - Shannon and Jason Mullett-Bowlsby hand stitched Hitomezashi Sashiko patterns (where the pattern emerges from the alignment of single stitches made on a grid) then the garment pieces are machine sewn.

Pattern includes: 

Instructions for making the vest in Sizes Small through 5X and doing the sashiko stitching.

Fabric amounts for all sizes

Detailed schematics, stitching instructions for the vest and for the sashiko embellishments

SIZES 

Small (M, L, XL, 2X, 3X, 4X, 5X) 

To Fit Measured Bust: 32 (36, 40, 44, 48, 52, 56, 60)" / 81.3 (91.4, 101.6, 111.8, 121.9, 132.1, 142.2, 152.4)cm 

To Fit Finished Bust: 34 (38, 42, 46, 50, 54, 58, 62)" / 86.4 (96.5, 106.7, 116.8, 127.0, 137.2, 147.3, 157.5)cm 

SKILL LEVEL 

Intermediate 

MATERIALS 

Cherrywood Hand Dyed Fabric 

2 YDs (3 YD for XL, 2X, 3X, 4X, and 5X) 

-Back Panel 

-Front Panels 

-Collar Panels 

-Sides Panels 

10 fat quarters in various colors for patches 

PLUS Two more fat quarters in the same color for the F Patch 1 (left and right) 

Sewing Machine 

Sashiko Notions 

Sashiko Thread 

Sashiko Needle and Thimble 

Sashiko Pattern Templates 

Not Required, but will make it easier 

Plastic grid 

Circular plastic grid 

Washable or heat removable White Marking Pen from Clover 

Washable Blue fabric marking pen(s) 

Serger/Overlock 

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