Six-Grain Bread

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Yield: 1 loaf

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This soft, high-rising loaf has lots of whole grains and a pleasant, nubbly texture that's great for sandwiches, toast, or your dinner bread basket.

Six-Grain Bread

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 08/12/2010

Ingredients

Tips from our bakers

  • Want to use Kamut® flour in this recipe? Substitute 1 1/2 cups (6 1/4 ounces) Kamut® and 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour for the all-purpose and white whole wheat flours. Shape the loaf into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover it and let it rise about 30 minutes, until it's crowned about 1" over the rim of the pan. Continue with the recipe as directed.

Directions

1) Combine all the ingredients in a large bowl or the bucket of a bread machine. Mix and knead by hand, electric mixer or bread machine until the dough is smooth and supple, adding additional liquid or all-purpose flour as needed.

2) Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour. (In a bread machine, allow the machine to complete its dough cycle.)

3) Turn the dough onto a lightly oiled work surface, and shape it into a 9" log.

4) Place the loaf in a lightly greased 9" x 5" pan, cover the pan, and let the loaf rise about 40 to 60 minutes, 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 30 to 40 minutes, or until it's golden brown and its internal temperature registers 190°F on an instant-read thermometer.

6) Remove the bread from the oven, remove it from the pan, and allow it to cool on a rack.

Yield: 1 loaf.

Reviews

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  • star rating 03/27/2015
  • Gayle from Huntington Beach CA
  • This bread is just SO good. It's my daily breakfast. I make it weekly I like it so much, and sometimes I add dried cranberries and chopped walnuts or raisins and chopped toasted almonds. To make it a no-hassle thing, I bring out all the ingredients except the liquids, and set out four heavy plastic bags, and put all the dry stuff according to the recipe in the bags. If I decide to add the fruit and nuts I set them inside the 4 larger bags in 4 sandwich bags. I store the bags in my fridge and I have bread mix ready to go! I keep them for up to a month. Sometimes I use buttermilk for half the liquid -- a dandy taste there. And sometimes Instead of the fruit and nuts I add the ancient grains Blend to give it more texture. I mix it my Zo bread maker on a dough cycle, let it rise 45 minutes, shape and put it in my pans (one large or 2 small) and let it rise again. I bake in the oven, not the breadmaker. YUMYUM!
  • star rating 02/08/2015
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  • star rating 02/02/2015
  • mrmoran from KAF Community
  • Richly flavored, high-rising, and easy to slice, this is a pretty terrific sandwich loaf. Followed recipe as written, using butter.
  • star rating 08/03/2014
  • Robin from Rocklin, CA
  • I used 1 cup of KA sprouted wheat flour, 1 cup of KA bread flour, and 1 cup of organic white whole wheat flour-it came out light and fluffy! Love this recipe!
  • star rating 11/29/2013
  • Peter from Mercerville, NJ
  • I made rolls for Thanksgiving using this recipe. It made 12 great rolls. I divided the dough and baked them on parchment paper for about 18 minutes. Everyone liked them including my 5 yr. old grandson who is very a very picky eater.
  • star rating 10/20/2013
  • member-cmarias from KAF Community
  • Excellent! Pretty light and moist for a whole grain bread. I used KAF dried buttermilk powder & canola oil for the ingredients which listed an option. Because I was so sure that this would be another KAF winner, I doubled the recipe & made one loaf of bread in the 9 X 5 pan & made 6 rolls in the hamburger bun pan (although next time I may make the buns slightly smaller).. I'll definitely make this again. Thanks KAF!!!!!
  • star rating 09/23/2013
  • Lois from Albuquerque, NM
  • I made this recipe in the bread machine and it was excellent. The flavor is so good and my somewhat daughter loved it also. This makes a really tasty loaf of bread and so nutritious, too. Great for sandwiches or toasted with jam.
  • star rating 03/20/2013
  • medorn from KAF Community
  • What a fabulous recipe! I made it exactly as is...it's perfect. I baked it one time in a 4x13 covered pan, it worked well. It dipped a little after I took it out but it was still fabulous. I also made it as sandwich rolls once. That was a big it. They are very substantial and can handle having mayo and meet and cheese piled up on them. You can't go wrong with this one!
  • star rating 12/08/2012
  • ichbinfertig45 from KAF Community
  • I love this bread recipe. I have mixed and baked it in my breadmaker, and made multiple loaves (4) in my Bosch. The loaves are so beautiful and so healthful and rise into beautfiul tall loaves. When I am too tired to make dinner, my husband makes a slurry of butter and parmesan cheese for the outside of the 6-grain loaves and slices and makes the most delicious grilled cheddar cheese sandwiches. I have been making bread for the last 48 years, and this is the most successful recipe I have ever tried. I love it!
  • star rating 07/29/2012
  • cynthia20932 from KAF Community
  • Makes a beautiful, delicious, and easily-sliced loaf which worked great for BLT's.
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