10-Grain Orange Bread

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10-Grain Orange Bread

star rating (9) rate this recipe »
Published prior to 2008

This bread, a specialty of Betsy Oppenneer, is terrific for sandwiches. Its slight sweetness and hint of orange marries well with turkey, particularly if you're one of the people who loves turkey sandwiches with a dollop of cranberry sauce in the filling.

2 cups (16 ounces) water
2 cups (8 ounces) 10-Grain Cereal
1 tablespoon (1 package) active dry yeast or 2 teaspoons instant yeast
1 tablespoon salt
1/4 cup (1 3/4 ounces) oil
2 large eggs, beaten
1 tablespoon grated orange rind (or up to 1/2 teaspoon orange oil)
1/2 cup (6 ounces) honey or brown sugar
6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour

Bring 1 1/2 cups water to a boil, add the cereal, cover and let sit until the temperature reaches 110°F, about 1 hour. Heat the remaining 1/2 cup water to 110°F and combine it with the yeast, in a large bowl, to soften.

Add the cereal mixture, salt, oil, eggs, orange rind (or oil), honey, and 2 cups of flour. Beat vigorously for two minutes. Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead. Turn the dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl, turning once to make sure the entire ball is coated with oil. Cover with a towel, and let rise until doubled, about 1 hour. Punch dough down and turn out onto a work surface. Divide dough into halves or thirds, depending on the size of your pans—two 8 1/2 x 4 1/2-inch or three 8 x 3-inch pans. Shape dough and place in the pans, which have been well-greased. Cover with a towel and let rise until doubled, about 45 minutes.

Bake loaves in a preheated 375°F oven for 30 to 35 minutes, or until they test done. Immediately remove bread from pans, and cool completely on a wire rack. Yield: Two large or three small loaves.

Nutrition information per serving (1/2-inch slice, 56 g): 145 cal, 4g fat, 4g protein, 19g complex carbohydrates, 5g sugar, 2g dietary fiber, 17mg cholesterol, 208mg sodium, 65mg potassium, 1mg iron, 47mg calcium, 47mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.


  • star rating 12/26/2014
  • MOE from Queens, NY
  • This is my everyday loaf. The issue with the dryness and crumbling comes from using the 2 cups of cereal. It is too much in proportion to the water, when the cereal is weighted the 8 ounces is not 2 cups. The 8 ounces not 2 cups and the bread is perfect that is my experience.
  • star rating 11/19/2013
  • Terri from Mount Airy, MD
  • This is our favorite bread. I love the recipe for its flexibility. I have made endless variations. I like to add KA dry milk powder, KA potato flour, a cup of white whole wheat, a bit of vital wheat gluten, and after looking at the amount of honey or brown sugar, I used SAF Gold instant yeast with great success. I do let it sit for 10 to 20 minutes after adding half of the recommended flour to give the dough time to absorb the moisture. Sometimes I skip the orange and add maple flavoring. I usually bake it at 360 and drop the rack one level. Cover for the last 10 or so to prevent over browning. Freezes nicely. Thanks so much for this recipe.
  • star rating 11/10/2012
  • Wendy from Carlisle, PA
  • Recipe seemed spot-on, though I made it with 5 grain cereal as didn't have 10 grain cereal when I wanted to make the bread. Perfect breakfast bread--toasted with just butter or a drizzle of honey. Can't wait to make Thanksgiving leftover sandwiches with it.
  • star rating 02/18/2011
  • capazcoli from KAF Community
  • This bread is lovely -- the aroma of orange and slight tang is perfect for breakfast toast. I didn't have the 10 grain cereal, so I used 1c oatmeal, 1/2 c. cornmeal, 1/2c. wheat germ to replace it. Adding the remaining flour bit by bit was key as I only ended up needing 5-1/4c. total. Thank you for this great recipe!
  • star rating 03/10/2010
  • Chris from VA
  • Like Patricia, I wound up adding about 1 cup more liquid and it came out fairly well. I lost track of the exact measure. The taste is good, but hassle factor with trying to figure out liquid was not really worth it to me.
  • star rating 03/08/2010
  • Chris from VA
  • The water requirement can't possibly be right?!
    Thank you for your comment, the recipe is correct as written. MJR @ KAF
  • star rating 06/22/2009
  • patricia skomars from chewelah, wa
  • I made this bread using the recipe as written. It was a crumbly disaster! Not one to give up on a bread recipe that uses 10 grain cereal I tried again. This time I added one cup of buttermilk to the grain and hot water mix as it was cooling and 8 TEASPOONS of GLUTEN. All else was the same. The bread turned out DELICIOUS! I served it warm with homemade jam after a card game with our neighbors. I got raves on it.
  • star rating 06/14/2009
  • suible from Phoenix, AZ
  • Okay, I made a few changes - substituted half whole wheat flour for the white flour and then subbed bread flour for the rest of the white flour to increase the amount of gluten that I lost with the wheat flour. I also substituted lemon rind for orange rind - because I have lemon rind in the freezer and no orange rind. I kneaded it for quite a while - about 20-25 minutes, but a lot of that was because of wheat flour. The first rise took a long time - but it rose great. It came out great - good flavor, nice texture.
  • star rating 03/07/2009
  • Liane from Arlington, MA
  • Yum! My husband especially loved this one! The orange gives it that special something - I only had clementines around, but it still worked fine.