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    Home » Blog » Whole Food Recipes

    March 4, 2015 | By Jami

    Soft & Easy 10 Grain Sandwich Bread

    Jump to Recipe

    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.

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

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    A few weeks ago some dear friends contacted me to review a special cookbook from their family and share one of the recipes with you.

    After receiving it I made some yummy caramel-pecan-chocolate bars right away, which is pretty much required when looking through a classic cookbook, right?

    Heritage Cookbook

    Guys, this book, Cookbook from Yesterday and Today for Tomorrow, is really a wonderful glimpse into a family's treasured recipes - complete with the original handwriting preserved from the author, Venetta Sanford (my friend's mother).

    It's an accumulation of many years of recipes taken from six generations of cooks in the family line. There is a bit of history, but mainly it's just recipes of good, classic food - all handwritten as if you've discovered a box of vintage recipe cards!

    A Soft and Easy 10 Grain Bread

    Classic breads are one of my favorite things to try from vintage cookbooks so I decided to share one of the bread recipes, "Seven Grain Cereal Bread," a sandwich bread with a richer dough than my standard sandwich bread, containing eggs and butter along with the multi grains.

    However, since I had received Bob's Red Mill 10-grain cereal and Bee Raw Honey for February's breakfast posts (which I used for these delicious make-ahead muffins), I adapted the recipe to use these ingredients and to have a bit more whole grains.

    Making Soft & Easy 10-Grain Bread

    Probably because I added a a couple cups of whole wheat flour, the dough was pretty sticky and maybe heavier than it would be with all unbleached flour.

    You can see the bread in the mixing bowl above doesn't look traditionally kneaded, but this was after 3 minutes and it was not sticky to the touch, so I called it good.

    It rose in a bowl under one of these 'shower cap' food covers that I use for all my breads - it keeps the dough more moist than a towel and yet is reusable, unlike regular plastic wrap.

    It rose beautifully anyway and made a couple of wonderful loaves.

    Easy 10 Grain Sandwich Bread

    It really is an easy recipe and results in a soft and tender loaf that makes fantastic sandwiches.

    Tender 10 Grain Sandwich Bread

    Of course, slathered with butter and eaten warm, it's not too bad, either. 😉

    Easy 10 Grain Sandwich Bread
    Print Recipe Pin Recipe
    4.73 from 18 votes

    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 minutes mins
    Cook Time30 minutes mins
    Rising Time2 hours hrs
    Total Time3 hours hrs
    Course: Breads
    Cuisine: American
    Yield: 2 loaves
    Author: Jami Boys

    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 9x4-in 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

    Serving: 1slice | Calories: 106kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 160mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Calcium: 8mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Disclosure: this post contains affiliate links and by clicking on them you help support AOC at no extra cost to you – thanks so much! (Oh, and you can always read our entire disclosure page here.)

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Shawn McInnes says

      June 17, 2023 at 12:31 pm

      5 stars
      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".

      Reply
      • Jami says

        June 19, 2023 at 3:13 pm

        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" 🙂

        Reply
    2. Cecilia Stonebraker says

      August 04, 2021 at 11:32 am

      any recipes for whole grain rye bread!?

      Reply
      • Jami says

        August 09, 2021 at 9:50 am

        No, though I have used it for part of whole wheat flour in the various whole wheat recipes I've shared.

        Reply
    3. Kathy says

      March 14, 2021 at 1:32 pm

      This bread is OUTSTANDING! My now daily bread! Thank you for sharing this recipe!

      Reply
      • Jami says

        March 15, 2021 at 12:55 pm

        I'm so glad you like this, Kathy!

        Reply
    4. Jacquelline Marshall says

      October 04, 2020 at 8:29 pm

      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.

      Reply
      • Jami says

        October 07, 2020 at 1:17 pm

        So good to know, Jacquelline - thank you!

        Reply
    5. susan peck says

      July 18, 2020 at 7:41 am

      5 stars
      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..

      Reply
      • Jami says

        July 20, 2020 at 3:25 pm

        Lovely!! Thanks for the review!

        Reply
    6. N says

      June 09, 2020 at 6:55 pm

      5 stars
      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.

      Reply
      • Jami says

        June 10, 2020 at 10:50 am

        Thanks for the review and tips!

        Reply
    7. PB says

      April 26, 2020 at 3:05 pm

      Can bread flour be substituted for the 3 to 3 1/2 cups unbleached flour?

      Reply
      • Jami says

        April 27, 2020 at 2:20 pm

        Yes, that should work fine.

        Reply
    8. Jane Lorentzen says

      April 14, 2020 at 8:28 pm

      5 stars
      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....

      Reply
      • Jami says

        April 15, 2020 at 11:38 am

        Wow, I'm so happy to know that, Jane! Best wishes on finding more flour. 🙂

        Reply
        • Suganya says

          November 12, 2020 at 7:20 am

          5 stars
          This was the easiest whole wheat bread recipe that I have made .love it and thank you for sharing your recipe

          Reply
          • Jami says

            November 12, 2020 at 11:33 am

            You're welcome - glad you like it!

            Reply
      • Nita says

        June 10, 2020 at 7:21 am

        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

        Reply
    9. KimKern says

      July 22, 2015 at 8:16 pm

      do you have a recipe for 7 grain cereal?

      Reply
      • Jami says

        July 22, 2015 at 8:56 pm

        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!

        Reply
    10. Charlotte Moore says

      March 04, 2015 at 2:45 pm

      Haha!!! I have used shower caps for bowl covers too. It works!!! This bread looks great. I really like to use all whole wheat.

      Reply
      • Jami says

        March 05, 2015 at 9:12 am

        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.

        Reply
    11. Carol says

      March 04, 2015 at 2:28 pm

      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 !

      Reply
      • Jami says

        March 05, 2015 at 9:18 am

        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!

        Reply
        • Carol says

          March 05, 2015 at 7:51 pm

          Thanks so much Jamie-- gonna give it a try !

          Reply
    12. Melynda@OurSundayCafe says

      March 04, 2015 at 9:20 am

      This sounds great and exactly how I like to make bread, can't wait to try this loaf. Thanks.

      Reply
      • Mike says

        November 27, 2018 at 12:51 pm

        The bread always falls why

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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