10-Grain Whole Wheat Bread

This 10-Grain Whole Wheat Bread is packed with all sorts of tasty grains – bake up a couple of loaves today!

Every Sunday morning, I sit down with my cup of coffee and make the grocery list for the week ahead. And every Sunday, I add a loaf of whole wheat bread to the list. From grilled cheese sandwiches to buttered toast to toast with jam, we know how to go through bread in this house!

There was a time when I decided I was going to bake all of the bread for our household. No more store-bought loaves for me! Well, that time was before we had Robbie. I’ve discovered that there is an inverse relationship between time to bake homemade bread and having a young child in the house.

Robbie is 8 years old now, and he’s shown an interest in helping me in the kitchen. Last weekend, I thought it might be fun to bake up a couple loaves of 10-Grain Whole Wheat Bread. Let me tell ya – this bread is delicious! It’s packed with grains and there’s a bit of a sweetness in there thanks to the honey. The flavor is amazing…especially when toasted up with a little bit of butter!

10-Grain Whole Wheat Bread

As I set out to make this 10-Grain Whole Wheat Bread, I initially thought I would collect a bunch of seeds and grains to include in the dough. I have a fantastic bread baking cookbook by Jeffrey Hamelman, and many of those recipes call for various grains that get soaked overnight. That was my plan here…until I accidentally stumbled across a 10-grain hot cereal made by Bob’s Red Mill.

10 grains in that hot cereal. 10 grains in this bread recipe. Coincidence? Definitely not! That cereal mix was an easy way to include an assortment of tasty grains in this bread. I’m still planning on circling back and using individual grains and seeds in a similar recipe…but this shortcut was perfect for this 10-Grain Whole Wheat Bread!

As with most whole wheat bread recipes, this one calls for a mixture of whole wheat flour and all-purpose flour. It is possible to bake bread with all whole wheat flour, but more often than not that bread ends up as dense as a rock. It’s not the sandwich bread you buy at the store! (An exception is this amazing Whole Wheat Sandwich Bread recipe from King Arthur Baking. That’s another good recipe to try!)

All together, the nuttiness from the whole wheat flour combined with the assortment of grains in that cereal makes this 10-Grain Whole Wheat Bread pretty darned tasty! The recipe is scaled to make 2 loaves. My thought is if I’m going to spend the time making homemade bread, I might as well get 2 loaves out of it. We just freeze the 2nd loaf and pull it out once the 1st loaf is gone – which usually doesn’t take too long!

If you’re looking for a tasty homemade bread recipe, put this one on the list. And in case you missed it earlier – this bread makes for a mighty good piece of buttered toast! Happy baking!

Did you bake a loaf of this 10-Grain Whole Wheat Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

10-Grain Whole Wheat Bread

This 10-Grain Whole Wheat Bread is packed with all sorts of tasty grains – bake up a couple of loaves today!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Rising Time: 2 hours hours 15 minutes minutes

Total Time: 3 hours hours 10 minutes minutes

Servings: 28 slices

Calories: 133kcal

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Ingredients

• ½ cup 10-grain cereal see note
• 2 cups warm water divided
• 2 cups whole wheat flour
• 3¼ cups all-purpose flour
• 6 Tbsp unsalted butter room temperature
• ¼ cup honey
• 1½ Tbsp instant dry yeast i.e. 2 [¼-oz.] packages
• 2 tsp salt
• 2 large eggs
• 1 large egg yolk
• ¼ cup oats

Instructions

• Using the bowl of a countertop mixer, add 10-grain cereal and 1 cup of water; stir until well combined. Let mixture sit for 30 minutes.
• Using a countertop mixer fitted with a dough hook, add whole wheat flour, all-purpose flour, butter, honey, yeast, salt, eggs and remaining 1 cup of warm water. (Note: The egg yolk and oats will be used later.)
• Mix on low speed for 1-2 minutes, or until mixture comes together. Increase speed to medium and mix for 5 more minutes. (Note: Dough will be a little sticky at this point.)
• Transfer dough into a large greased bowl. Cover bowl with plastic wrap and place in a warm location until approximately doubled in size (~75 minutes).
• Turn dough out onto a lightly-floured cutting board. Gently press air out of the dough and fold dough several times.
• Divide dough into 2 equal portions. Working with one piece of dough at a time, flatten dough into 8” square. Fold dough into thirds (similar to folding a letter) and place into 9”x4” baking pan. Repeat process with remaining piece of dough.
• Spray tops of dough with nonstick baking spray and cover lightly with plastic wrap; let dough rise until approximately doubled in size (~45-60 minutes).
• Preheat oven to 375°F.
• Using a small bowl, whisk the egg yolk with 1 Tbsp of water. Gently brush this mixture on top of the loaves. Sprinkle oats evenly on top of the 2 loaves.
• Bake for 30-35 minutes, or until bread is fully baked and tops of loaves are golden brown. (Note: If you have an instant-read thermometer, the bread will be done once the internal temperature reaches 200°F.)
• Let loaves cool in pan for 10 minutes before turning them out onto a cooling rack until completely cool.

Notes

I used Bob’s Red Mill 10-grain cereal for this recipe. Click here to find Bob’s Red Mill products near you. (You can narrow the search to look for stores that carry the 10-grain cereal.)

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