Multi-Grain Loaf

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Multi-Grain Loaf

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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 (1 3/4 ounces) buttermilk powder, Baker's Special Dry Milk, 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

1
  • star rating 03/10/2012
  • chicklady from KAF Community
  • Well.....I started out making bread. Followed the recipe, almost....no sunflower seeds, replaced the corn meal with corn flour. Then, I decided I wanted a sweet bread....added some cinnamon and raisins and made a monkey bread out of this. What a very versatile recipe!
  • star rating 02/05/2012
  • mbbobrow from KAF Community
  • I was looking for a straight dough recipe for multigrain that didn't need a soaker or preferment, and tried this one yesterday. I used buttermilk powder, substituted VW Gluten for the bread improver and rolled the shaped dough in sunflower seeds. I doubled the recipe as well. Awesome taste, texture andy crumb, and amazing oven spring. Perfect for an 8.5 x 4.5 pan. Next time i'll toast the sunflower seeds at 350 for 10 mins. One of my new favorites!
  • star rating 06/08/2011
  • Nimi from KAF Community
  • We love this bread, it is now our everyday goto recipe. Its great plain, toasted and in sandwiches. It has a great flavor and texture with all the grains, light and airy, and remains moist. It even turns out pretty decent when made entirely in the bread maker when I we don't have time.
  • star rating 01/10/2011
  • karenpaulson from KAF Community
  • This is a fabulous toasting bread! It's so easy to make - I just put all the ingredients in a bowl and kneaded it for 10 minutes by hand. I did make a couple of substitutions based on what I had in my pantry. I used KA flax flour instead of pumpernickel and used more KA white whole wheat in place of the corn. I also used pumpkin seeds instead of sesame. The loaf rose beautifully in the oven, probably thanks to KA whole grain bread improver and KA dry milk powder. I ended up covering the loaf with foil for the last 15 minutes so it wouldn't get overly dark. My 6th grader who had it for breakfast this morning says this recipe is a keeper!!!
  • star rating 01/07/2011
  • mail20506 from KAF Community
  • This is VERY good bread! Sunflower seeds give it a hearty texture and the multiple flours give it a lovely taste. I had no pumpernickle flour so I subbed rye with great results! I will make this often - thanks!!
  • star rating 09/09/2010
  • erinbarbour from KAF Community
  • This bread is so incredibly delicious. It is close to the kind of bread I want to make all the time. I am fairly new to breadmaking, just started for the past 2 months trying different king arthur recipes each week. The rise on this loaf wasn't so good. I may have forgotton the oatmeal? ALso, I put it in the fridge for the second rise, overnight. I needed to let it sit out about 4 hours before it started to really fill the pan and crown above the rim byu 1inch, but then it deflated in the oven. Must be something I did. I didn't knead if for very long - dough was very sticky and I didn't want to add too much flour. I used 1 cup of water. Was my dough too wet?
    It sounds like the bread rose just a bit too long. Try cutting back on that rise time by about 15 minutes or so, and it should be fine. MJR @ KAF
  • 09/07/2010
  • erinbarbour from KAF Community
  • Can you substitue another flour for pumpernickel flour. I could only find Rye, barley, buckwheat, and oat flour at my grocery store. Erin
    Erin - You may use any one of those flours listed. Pumpernickel is rye flour. It is a coarser ?flour? ground from the entire rye berry and is equivalent to whole wheat flour. Give one of our bakers a call with any other questions on our recipes or products, 1-800-827-6836. Elisabeth @ KAF
  • star rating 01/29/2010
  • Sharon from Townsend, MA
  • Have been looking for a good multi-grain bread recipe and I think I've found one! This loaf rose nicely and wasn't heavy or too dense. It had great flavor and texture. I didn't have the bread improver but used one tablespoon of vital wheat gluten instead. I also used the buttermilk powder. I'm looking forward to making it again adding other grains or even nuts like someone previously suggested.
  • star rating 07/21/2009
  • Lish from CT
  • Easy tasty and a quick riser. This bread took me very little time to make. I love the crunch when it is toasted. Will surely make again.
  • star rating 02/01/2009
  • Ruc from Chicago, il
  • Great bread. Its a totally yummy loaf and makes super toast. THe sunflower seeds are so nice and crunchy. I added sesame seeds, milled flax and walnuts for the best bread ever!!!
1

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