Soft & Easy 10 Grain Sandwich Bread Recipe

4.67 from 9 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 mins

Cook Time30 mins

Rising Time2 hrs

Total Time3 hrs

Course: Breads

Cuisine: American

Servings: loaves

Calories: 106kcal

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.

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