9-Grain Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf or 16 rolls

Recipe photo

Wheat, barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff — these are the nine whole grains that go into our 9-grain flour blend. This bread is a testament to their rich, nutty flavor.

9-Grain Bread

star rating (6) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf or 16 rolls
Published: 05/01/2013


  • 3 1/2 cups 9-Grain Flour Blend
  • 1 1/4 teaspoons salt
  • 2 tablespoons brown sugar or molasses
  • 2 teaspoons instant yeast
  • 2 tablespoons butter or vegetable oil
  • 1 1/4 cups lukewarm water

Tips from our bakers

  • To make rolls: Divide the dough into 16 pieces. Roll each into a smooth ball, and place them into two lightly greased 9" round cake pans. Cover the pans, and let the rolls rise for about 1 hour, or until they're quite puffy. Bake the rolls in a preheated 400°F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, turn them onto a rack, and brush them with butter, if desired; this will give them a soft crust. Yield: 16 rolls.
  • To bake this loaf in your bread baking bowl: After its first rise, shape the dough into a round (boule), and place it in the lightly greased bowl. Cover the loaf, and let the bread rise for about 1 hour, or until it's puffy and fills the bowl. Bake and finish the loaf according to the recipe instructions.


1) Mix and then knead all of the ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, satiny dough. The dough will start out very dry-looking, but should become soft, smooth, and slightly sticky as you knead; adjust its consistency with additional flour or water as needed.

2) Cover the dough, and allow it to rise for 1 hour, or until it's somewhat puffy though not necessarily doubled in bulk.

3) Shape the dough into a 9" log, and place it in a lightly greased 9" x 5" loaf pan.

4) Cover the pan, and let the bread rise for about 1 hour, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 35 to 45 minutes, or until its internal temperature registers 190°F on an instant-read thermometer. If the bread seems to be browning too quickly, tent it lightly with foil after the first 20 minutes of baking.

6) Remove the bread from the oven, and turn it out of the pan onto a rack to cool.

Yield: 1 loaf.

Nutrition information

Serving Size: 1 slice/roll (49g) Servings Per Batch: 16 slices/rolls Amount Per Serving: Calories: 120 Calories from Fat: 20 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 180mg Total Carbohydrate: 21g Dietary Fiber: 3g Sugars: 2g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • 04/11/2015
  • Toni from Edmonds, WA
  • Could I convert this recipe to use my sourdough starter instead of instant yeast?
    Sure, you can use your regular sourdough method with the recipe. Keep in mind your rise times will be significantly longer with just starter. MJR @ KAF
  • star rating 04/10/2015
  • Maureen from Hartford, CT
  • Made this loaf using the stoneware round baker. When I got to the middle of the loaf I discovered a hunk of uncooked dough on bottom! Don't know what I did as the rest of the loaf was cooked uniformly and tasted great!

    An uncooked lump of dough may have been the result of under-mixing; be sure to give your dough a solid kneading of 5-7 minutes to work out any chunks of the 9-grain blend that may have coagulated when the wet ingredients were added. We hope you enjoyed the flavor and will consider making this loaf again. Happy whole grain baking! Kye@KAF

  • star rating 03/10/2015
  • khc from KAF Community
  • I didn't have a bread bowl to bake this recipe in so I used my Emile Henry bread container. The bread turned out about two inches high...but the taste was good....just flat. I guess the Henry bowl was too big. Can I use a loaf pan?

    This recipe can be made in a standard 8.5" by 4.5" loaf pan for a tall, sandwich-style loaf or a 9" x 5" loaf pan for a loaf that will be taller than the 2" flat bread you got, but not quite as tall as the 8" pan. Good luck and happy baking! --Kye@KAF

  • 10/04/2013
  • Shikha Jhunjhunwala Jalan from Kolkata
  • Can I use active dry yeast instead of instant yeast in this recipe? If yes, then how want tsp? We dont get instant yeast in my area. Thank you Shikha
    You can use your active dry yeast in an equal quantity to replace the instant!-Jon
  • star rating 06/08/2013
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