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Multigrain Sandwich Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Multigrain Sandwich Bread Recipe

With the nubbly texture of the seeds and grains in our Super 10 Blend, this moist, dense bread is perfect for slicing and sandwiching or toasting. The mellow whole grain flavor is just noticeable enough to add an aura of wholesomeness, while the subtle sweetness offers a pleasing finish.

Recipe update: Thanks to feedback from you, our readers, we've adjusted the amount of Super 10 Blend and made some other changes to this recipe as of 9/26/18. See tips below.

At a glance

Prep
Bake
Total
Yield
1 loaf, about 16 slices

Ingredients

Choose your measure:

Instructions

  1. Weigh out your flours; you’ll find their weights by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess.
  2. Combine the flour with the remaining ingredients, and mix and knead to make a smooth, elastic dough. This should take about 10 minutes by hand, or 7 minutes using a stand mixer on low speed. Add more water as necessary.
  3. Place the dough in a lightly greased bowl, cover it, and let it rise for 45 to 60 minutes. It'll become quite puffy, though not necessarily doubled.
  4. Transfer the dough to a lightly floured work surface, deflate it gently, and shape it into a 9" loaf.
  5. Place the loaf in a lightly greased 9" x 5" loaf pan, cover the pan, and let the dough rise for 45 to 75 minutes, until it's crowned 1" to 1 1/2" over the rim of the pan.
  6. Towards the end of the rising time, preheat the oven to 350°F.
  7. Bake the bread for 33 to 38 minutes, until golden brown on top, and a digital thermometer inserted into the center registers 195°F to 200°F.
  8. Remove the bread from the oven and turn it out onto a rack to cool.
  9. When the bread is completely cool, wrap it in plastic and store at room temperature for several days; freeze for longer storage.