Name: Soft & Easy 10 Grain Sandwich Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 1/2 cup 10-grain cereal (or 7-grain cereal); 2 cups water (divided); 6 tablespoons butter; 1/4 cup honey; 2 teaspoons salt; 2 cups whole wheat flour (or unbleached flour*); 1 ½ tablespoons dry yeast (or 2 packages); 2 eggs; 3 to 3 ½ cups unbleached flour; 1 egg yolk; 1 to 2 tablespoons sesame seeds or poppy seeds

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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

Soft and Easy 10 Grain Sandwich Bread adapted from a vintage cookbook

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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.

Soft & Easy 10 Grain Sandwich Bread Recipe

This tried and true bread recipe was adapted from "Cookbook From Yesterday and Today For Tomorrow" by Venetta Sanford and used by permission.

Prep Time30

Cook Time30

Rising Time2

Total Time3

Yield: loaves

Author: Jami Boys

Equipment

2 9×4 inch loaf pans OR 8×4 inch loaf pans if you'd like taller loaves

Click for Cook Mode

Ingredients

1/2 cup 10-grain cereal or 7-grain cereal
2 cups water divided
6 tablespoons butter
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour or unbleached flour*
1 ½ tablespoons dry yeast or 2 packages
2 eggs
3 to 3 ½ cups unbleached flour

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

*The original recipe called for all regular flour, I found when I used whole wheat for the first 2 cups that it didn’t need a full 3 to 3-1/2 cups flour, only about 3. If using all unbleached flour, use the 3 to 3-1/2 cup recommendation.

Nutrition

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