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Jan Brett's Crunchy Whole Grain Bread

Author: Jan Brett

Jan Brett's Crunchy Whole Grain Bread Recipe

Jan Brett, a wonderful writer and incredible artist, has been delighting children with her internationally famous picture books for years. We were thrilled to find out that Jan is a baker, too — and that she's posted a recipe for the bread below in her blog. Jan's recipe uses all kinds of King Arthur products; and while we've clarified it slightly, it remains true to its origins, with Jan.

This dark, earthy, whole-grain bread, studded with cranberries and walnuts, makes marvelous sandwiches and toast - perfect for sharing with your young children, along with one of Jan's books.

View step-by-step
directions on our blog

At a glance

2 large loaves
Nutrition information


Choose your measure:


  1. Whisk together the water, molasses, and egg in a large bowl.
  2. Add the salt, instant yeast, butter, flax, wheat germ, Harvest Grains blend, and 9-Grain Flour Blend, stirring to combine.
  3. Stir in the walnuts, cranberries, and sesame seeds.
  4. Add the bread flour, and mix until cohesive.
  5. Knead the dough for about 7 to 10 minutes (the longer amount of time by hand), to make a dough that feels fairly springy, but will also feel quite sticky.
  6. Transfer the dough to a lightly greased bowl, cover the bowl, and let the dough rise until it's noticeably expanded, about 2 hours.
  7. Gently deflate the dough, and shape it into two 9" logs. Place the logs in two lightly greased 9" x 5" loaf pans.
  8. Cover the pans, and let the dough rise until the center of each loaf has crested about 1" above the rim of the pan, 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
  9. Bake the bread for 40 to 50 minutes, until the center of a loaf registers 200°F on an instant-read thermometer. Tent the loaf lightly with aluminum foil after about 30 minutes, to prevent over-browning.
  10. Remove the bread from the oven, and turn it out of the pans onto a rack to cool. If desired, brush melted butter on the crust for a satiny sheen and buttery flavor.
  11. Yield: 2 large sandwich loaves.

Nutrition Information

  • Serving Size 1 slice, 65g
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 200
  • Calories from Fat 20
  • Total Fat 8g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 14mg
  • Sodium 225mg
  • Total Carbohydrate 28g
  • Dietary Fiber 3g
  • Sugars 7g
  • Protein 5g

* 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.