Soft & Easy 10 Grain Sandwich Bread
An easy recipe for 10 grain sandwich bread that results in a soft and tender loaf–perfect for everything from kid’s sandwiches to grilled cheese. Find more of our top bread recipes on our Best Bread Recipes page.
✩ What readers are saying…
“This has become my/our new favorite bread! It’s SO yummy and I like knowing that there are healthier ingredients in it.” -Shawn
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This delicious, soft multigrain sandwich bread was adapted from a family cookbook of dear friends that we attended church with many years ago in Portland.
The cookbook is no longer available on Amazon, but I’m so glad to have gotten permission to publish this recipe with my changes, as it’s a solid option for a heartier sandwich bread option than my go-to standard easy 100% whole wheat sandwich bread.
The original recipe was called Seven Grain Cereal Bread, a sandwich bread with a richer dough than my standard sandwich bread, containing eggs and butter along with the multigrain cereal.
However, since I had received Bob’s Red Mill 10-grain cereal and we always have honey from our bees (ingredients I used for these delicious make-ahead muffins as well), I adapted the recipe to use these ingredients and to have even more whole grains.
How to Make Easy 10 Grain Sandwich Bread
1. Prep the cereal before adding it and the remaining ingredients to the bowl of a mixer with a dough hook. Knead 3-4 minutes (5-8 by hand). You can see that the dough was pretty sticky and maybe heavier than it would be with all unbleached flour because I added a a couple cups of whole wheat flour – I think it all worked out in the end, though!
2. Set in a bowl to rise. You can see the bread in the mixing bowl above doesn’t look traditionally kneaded (not super smooth), but it was not sticky to the touch, so I called it good.
3. Let it rise for about an hour – I use plastic ‘shower cap’ food covers for all my breads – it keeps the dough more moist than a towel and yet is reusable, unlike regular plastic wrap.
4. Shape into loaves, add to 9×4 pans (or 8×4 for taller loaves) and let rise another hour. Bake at 375 degrees for about 30 minutes.
The dough rose beautifully and made a couple of wonderful loaves.
It really is an easy recipe and results in a soft and tender loaf that makes fantastic sandwiches.
Of course, slathered with butter and eaten warm, it’s not too bad, either.
More Reader Raves
“This bread is OUTSTANDING! My now daily bread! Thank you for sharing this recipe!” -Kathy
“So perfect. I was thinking that the recipe was a hassle but wow. It’s so worth it. I converted it to sourdough by reducing the water a little bit and it took a long time to rise but I expected that. It still worked out fabulous.” -Jacquelline
“This is a great recipe. Light whole wheat flavor, good bread pan shaped loaf for sandwiches.” -Susan
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Soft & Easy 10 Grain Sandwich Bread Recipe
Equipment
- 2 9×4 inch loaf pans OR 8×4 inch loaf pans if you'd like taller loaves
Ingredients
For Topping
- 1 egg yolk
- 1 to 2 tablespoons sesame seeds or poppy seeds
Instructions
- Combine multi-grain cereal and 1 cup of water in a small pan. Cook over medium-low heat, covered, for 10 minutes, or until soft.
- Remove from heat and stir in butter until melted then add the remaining 1 cup of water, honey, and salt. Cool to lukewarm (Use cold water to speed this process).
- In a mixer combine the 2 cups of whole wheat flour, yeast, cereal mixture and eggs. Beat at low speed 1 minute, scraping bowl, then beat at high speed 2 minutes.
- Using a dough hook (or by hand), stir in 3 cups unbleached flour to make a soft dough.
- Knead with hook 3 minutes (or by hand 5-8 minutes), using remaining flour, if needed. (NOTE: don't add too much flour at this point when using the 2 cups whole wheat – the dough will still look sticky on bottom and sides of mixing bowl, but will not be sticky to the touch.*)
- Place in a greased bowl, turning to grease all sides. Cover and let rise until double, 1 to 1 ¼ hours.
- Punch down and turn out onto a lightly floured surface. Divide in half, cover and let rest 5 minutes.
- Shape into 2 loaves and place in 9×4 inch (or 8×4) loaf pans. Cover and let rise in warm place until doubled, 45 to 60 minutes.
- Combine the egg yolk with 1 Tb. water and brush on tops of loaves. Sprinkle with sesame or poppy seeds.
- Bake at 375 degrees for 30-35 minutes. Turn out of pans and let cool completely on racks before slicing.
Notes
Nutrition
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Sorry, I am a newbie here at bread making. Is the 10 grain cereal something you buy or make, I am unclear. Thanks for your time
No need to be sorry- all questions are good ones. 🙂 Yes, it is a dry mix you can buy. You can also use a 5 or 7 grain mix if that’s all you can find.
Thank you for this recipe. I’m new to baking bread so excuse my ignorance but is it salted or unsalted butter? Thank you.
Any question is a good question! Typically in a recipe when it calls for just butter, salted is the norm. If the recipe was developed with unsalted butter, then that would be specified. This recipe uses regular salted butter – if you want to use unsalted, I would increase the salt by 1/4 teaspoon.
Hi there, I’ve done this recipe three times now and the bread is delicious but the slices are much smaller than your slices. I use active dry yeast – fresh/ not expired. Should I be using instant dry yeast? Any other guidance would be appreciated!!
You can try that, Maggie, but I would also suggest using 8×4 loaf pan if you would like bigger slices – that should do it! I’ll make a note in the recipe for this option.
Hi Jami…just made a few loaves of Wheat with your recipe. I am 81 years of age and have been baking bread since I was ten years old. My Mom took a job in town (we lived on a farm) and she was too busy to bake bread for Dad. So it became my job, and I still love making eight or nine loaves every week for my family. I added a little extra to one of your (already delicious) loaves…..a few golden raisins and some broken pecans…what a treat! I enjoy trying different ways to add to the flavor. Thank you for posting this recipe and it will be “up front” in my recipe book from this day on!!. Deeelishous!
Such high praise from the pro bread baker you must be, Mary – thank you!! I’m so glad you like it and your additions sound wonderful.
This has become my/our new favorite bread! It’s SO yummy and I like knowing that there are healthier ingredients in it. I brought one of the loaves to my oncologist’s office last Thursday (along with some softened [real] butter and a jar of Trader Joe’s Fig Preserves) and the whole office was very excited to have it. I guess not too many people take the time to make homemade bread anymore, so it’s like a special treat for people when I give them a loaf of it. I *love* baking and I love to “bake people happy”.
Oh, thank you – I’m so glad you like this bread! And how sweet to gift an office with bread – you are right, it’s now a special thing to “bake people happy” 🙂
any recipes for whole grain rye bread!?
No, though I have used it for part of whole wheat flour in the various whole wheat recipes I’ve shared.
This bread is OUTSTANDING! My now daily bread! Thank you for sharing this recipe!
I’m so glad you like this, Kathy!
So perfect. I was thinking that the recipe was a hassle but wow. It’s so worth it. I converted it to sourdough by reducing the water a little bit and it took a long time to rise but I expected that. It still worked out fabulous.
So good to know, Jacquelline – thank you!
This is a great recipe. Light whole wheat flavor, good bread pan shaped loaf for sandwiches. I forgot to add the salt, so put the dough back in the Kitchenaid after the first rising and beat in the salt, and let it rise again. Perfect result..
Lovely!! Thanks for the review!
Super easy and soft great recipe. I put it in a big smaller loaf pan still turned out amazing. Definitely 1/2 cup less flour. Too stiff when using whole wheat. Great. Will make again. I put oats on the top.
Thanks for the review and tips!
Can bread flour be substituted for the 3 to 3 1/2 cups unbleached flour?
Yes, that should work fine.
I have been baking bread off and on for over 40 years and this recipe by far is the best I’ve ever made. Thank you so much for sharing. Now if I could find some flour I’d make more…blessings….
Wow, I’m so happy to know that, Jane! Best wishes on finding more flour. 🙂
This was the easiest whole wheat bread recipe that I have made .love it and thank you for sharing your recipe
You’re welcome – glad you like it!
Online. From mills. More fresh that way too. North Carolina Iowa and Montana are the states with the best wheat hence best and freshest flours
do you have a recipe for 7 grain cereal?
No, Kim, but the ingredients in the 10 grain cereal I used are whole grain wheat, whole grain corn, whole grain rye, whole grain triticale (wheat), whole grain oats, soy beans, whole grain millet, whole grain barley, whole grain brown rice, oat bran, flaxseed. You can pick 7 (or 5 or whatever) to use if you want. If I didn’t have the cereal on hand, I’d use what I have, which is usually oats, flax, and corn and whir them up in a food processor to be more like the cereal, making it 3-grain. 🙂 It’s only 1/2 cup, so it just adds texture and a bit of nutrition. Hope that answers your question!
Haha!!! I have used shower caps for bowl covers too. It works!!! This bread looks great. I really like to use all whole wheat.
I know, Charlotte – I was tempted to go with all WW, but was already adapting the recipe and it is a cookbook review…ha! Go ahead and try with all WW and see if you like it.
Hi Jami- Sorry to bother, but in your adapted Soft & Easy 10 Grain Bread, do I understand correctly that whether using all un-bleached, or the part whole wheat, this recipe uses a total of 5 – 5 & 1/2 cups of flour ? (This sounds delicious, and am anxious to try 🙂 Thank you !
Never a bother, Carol! The original recipe used all regular white flour – 2 cups in step 3 and then 3 to 3-1/2 cups in step 4. When I replaced the first 2 cups with WW four, I used just 2-1/2 c. unbleached flour and added about another 1/2 c. during kneading, which equalled 3 c. total. It was a heavy dough with the WW and remained sticky, like I picture (which would make you want to add more flour, but you shouldn’t). Hope that clarifies it some!
Thanks so much Jamie– gonna give it a try !
This sounds great and exactly how I like to make bread, can’t wait to try this loaf. Thanks.