Multi-Grain Loaf

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Multi-Grain Loaf

star rating (23) rate this recipe »
Published prior to 2008

Whole grains? A high sugar ratio? No problem. King Arthur Whole-Grain Bread Improver helps give you a beautifully risen loaf.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
1/2 cup (1 3/4 ounces) old-fashioned rolled oats
1/4 cup (1 1/4 ounces) cornmeal
1/4 cup (1 ounce) pumpernickel flour
1/4 cup (1 1/4 ounces) sunflower seeds
1/4 cup (1 7/8 ounces) brown sugar, lightly packed
1 tablespoon King Arthur Whole-Grain Bread Improver
2 teaspoons instant yeast or active dry yeast
1 1/2 teaspoons salt
1/4 cup buttermilk powder (1 3/4 ounces), Baker's Special Dry Milk (1 1/4 ounces), or nonfat dry milk
3 tablespoons (1 1/2 ounces) butter or margarine, softened
1 to 1 1/4 cups (8 to 10 ounces) lukewarm water

Make a smooth, supple dough, by hand or machine (bread machine is fine). Let the dough rise for 1 hour, then shape it into a loaf and place it in a greased 8 1/2 x 4 1/2-inch bread pan. Drape the loaf lightly with greased plastic wrap, and let it rise for about 1 1/2 hours, till crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it tests done. Yield: One toothsome loaf, great for sandwiches and yummy toasted, with butter and jam: 16 slices.

Reviews

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  • star rating 03/18/2015
  • todd2165 from KAF Community
  • this recipe workpped beautifully. It is absolutele delicious. i gave it 4 instead of 5 stars only because i would like the brown sugar to be less forward. I do not understan why so many multi-grain breads have to be almost sweet. I will try this with much less brown sugar, but i'm worried it might affect the rising.
  • star rating 01/25/2015
  • member-kdcbelle1 from KAF Community
  • Wonderful bread. Easy to make, used all the ingredients as listed but substituted quick oats for the rolled oats. I only needed 1 c. water. I used my bread machine on the dough cycle then baked in a traditional loaf pan for about 40 min. Since my package from KA arrived that day which included the Artisan Bread Topping, I just had to sprinkle some of that on the dough as it rose. Moderately dense and nutty, toasts up great. Delicious!
  • star rating 12/26/2014
  • WW Rose from Flat Rock, NC
  • First time with this recipe. Subbed medium rye for the pumpernickel & vital wheat gluten for the dough improver. !st rise in a dough bucket sitting on a heating pad at "low" increased volume 2x in an hour. Formed a loaf & it came to the top of the 8-1/2 x 4-1/2 pan. 2nd rise was 1-1/2 to 2" above pan top in 45 minutes. Baked for 37 min. @ 350 & internal was 190+. Good oven spring & moderate density. Good tasting. Will try again with soaking oatmeal in advance & doubling recipe.
  • star rating 12/19/2014
  • CorkyBean from KAF Community
  • Delicious! I love it and my husband, who never likes whole wheat or grain bread loves it too! I'm sure the sugar and butter help make it pleasing to his taste buds. I'm glad I made a double recipe so have two loaves. :-) I soaked the white whole wheat flour and oats for 20 minutes in 1 cup water (following a reviewer's suggestion). I will try the sponge method, following another review. (Enjoy reading the reviews to hear experiences of others.) This bread rose very well - both risings. I was surprised (and happy) with how high it got in the second rising. 37 minutes @350 took the loaf to 205 F. Nice texture and done just right. KAF is awesome! Has anyone used this recipe to make rolls? If so, how long would baking time be?
    I would recommend baking 2 oz rolls for approximately 20-25 mins. Barb@KAF
  • star rating 12/16/2014
  • Mary from Bangor, Maine
  • I doubled this recipe and made 3 free-form loaves, using a baking time of 38 minutes at 400-degrees convection. They came out great. I did some minor modifications: I used regular whole wheat flour, substituted KA bread flour for the white, and soaked the whole grains in 2 cups of warm water for 30 minutes before adding the remaining ingredients. Since whole grains absorb more water, I added an additional 3/4 cup of water, for a total of 2 3/4 cups. Unlike a previous reviewer, I thought that the rising time was fairly rapid for a whole grain loaf. Very good loaf - will definitely make it again.
    Nice work, Maine baker! You were spot on to give those grains a soak, striving for a soft and supple whole grain loaf instead of a whole grain brick. Happy Baking! Irene@KAF
  • star rating 11/05/2014
  • jwj from Texas
  • This is an incredible loaf of bread! Great texture and taste. It is excellent all by itself, toasted, or as a sandwich. A friend tasted it: her eyes went wide and she said it was the best bread she had ever had. I did not use a bread machine, and baked this in a tea loaf pan (12" x 4"). I put it in the oven after it crowned 1" over the rim of the pan and it still had quite a bit of oven spring.
  • star rating 09/18/2014
  • from Annapolis, MD
  • I substituted KA bread flour for all-purpose. Other subs I made were vital wheat gluten instead of Whole-Grain Bread Improver and canola oil instead of butter. Used dark brown sugar and buttermilk powder. I made a sponge for this (just trying things out for fun) of 1 c water, 1.5 c of the bread flour and 1/4 tsp yeast. It sat at room temp overnight. In the AM I added the rest of the ingredients, reducing the yeast by a little. This was not a fast riser but it had great oven spring, and really good flavor! Really good toasted. My fam is not big on whole wheat bread, but they liked this. I made it again as directed (without the sponge) and there was a noticeable difference. This time it was just a nice loaf of bread, instead of one that goes in the must-make-again- soon file. I'll be making it frequently, with the sponge method.
  • star rating 09/17/2014
  • liddiepf@hotmail.com from KAF Community
  • Very good but mine was seriously underdone. Had preheated oven, baked for 40 minutes. Tested and quite raw in middle -- came out on my thermometer and temp was only about 150. Put back in for another ten minutes, temp got to 190 but didn't zoom up, still, I took it out and cooled. When cut into middle slices were not quite done,could see it and was a little gummy. I know my oven is accurate. I usually bake bread at higher temp, like 400. Would that work with this recipe? Oh, also used a black baking pan, usually helps ... Thoughts?
    You were so right to look at the appearance of the loaf, then test for internal temperature. Another test is to remove the loaf from the pan and tap the bottom to see if it sounds hollow. You could bake the loaf 5 minutes longer out of the pan to be sure the sides match the top. Looking forward to your next bake results. Happy Baking! Irene@KAF
  • star rating 08/29/2014
  • trailcook01 from KAF Community
  • I used my bread machine on dough only. Had no pumpernickel flour, so I used barley and rye flour. Nice rise and great taste. Will make it again.
  • star rating 08/17/2014
  • ECB from Greenville, SC
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