10 Grains Harvest Bread

This nourishing bread features a wholesome medley of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal, offering a generous dose of fiber and protein coupled with a satisfyingly chewy texture. Crafted through the overnight method, this modestly risen loaf demands minimal effort, affording ample time for optimal development while you rest. Its wholesome composition positions it as a superb accompaniment to your meal, introducing a robust and health-conscious element to complement your diet.

Expect a delightful, low-rise round boule that’s wonderfully chewy in all the best ways. It’s practically a satisfying meal on its own!

10 Grains Harvest Bread

This 10 Grains Harvest Bread could be your best multi-grain creation yet! Easy to bake, its mild, nutty flavor makes it perfect for sandwiches, soups, and more. For a delightful treat, slice it while still warm and spread with butter and honey.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 13 hours hrs

Course: Appetizer, Bread, Breakfast, dinner, lunch, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup whole wheat flour (Option to sift flours before measuring. This may result in a slightly higher rise, if that is what you are looking for).
• 1 cup bread flour or all-purpose flour
• ½ cup rolled oats
• ⅓ cup 10 grain cereal, dry, uncooked (I used Bob's Red Mill)
• 1 tsp salt
• ¼ tsp yeast (Instant or active dry)
• 1½ cups cool water
• about 2 Tbs extra flour for shaping (I used rye flour)

Equipment

• 5-quart Dutch oven

Method

 

1. Combine dry ingredients in a large bowl, (See Note below for optional step)
2. Sitr in cool water until it's well combined.
3. Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine). When the proofing is overnight, warm water is not necessary.
4. The dough will become puffy. Sprinkle 2 Tbs. of flour (one of the flours used) on to a flat surface. Fold dogh over 10-12 times and shape into a rough ball.
5. Place on parchment paper (not wax paper), put into a bowl, and cover with a towel. Let stand on the countertop for 1 hour.
6. After 50 minutes, place a Dutch oven, with the lid on, in a cold oven on the center rack and preheat to 450℉. My oven only takes 8 minutes to reach 450℉.
7. When oven reaches 450℉, and the dough has rested a full 1 hour, carefully, using your oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. Put the lid on. (Parchment paper too).
8. Put the Dutch oven back onto the center rack of the oven. Turn the oven heat down to 400℉. Bake for 25 minutes. (Leaving the heat on 450℉ causes over browning of the bottom in my oven.)
9. After 25 minutes, remove the lid. Return, uncovered, to the oven and bake for 10 more minutes.

Notes

 

 

• Sometimes I add 2 Tbs. honey and sunflower seeds to the dough before rising. After the initial 25 minutes of baking, I take off the lid, brush with butter, and top with flaky sea salt. Bake 10 more minutes.
•  In this blog post, I showed the easiest way to make this recipe. This is a wonderful, nearly full-proof recipe to adjust the way you like it.
•  You can put the dough in the parchment lined bowl in your oven’s warming drawer on the bread proof setting of 80 degrees F instead of the counter. The bread turns out great.
• Adjust cooking times to your oven.  Some ovens may run cooler, so you may opt to keep the temperature at 450 degrees F for 30 minutes, then cook uncovered for an additional 10 minutes.  This also can make the crust harder and have a picturesque crack in the center.
• This is a low-rise, dense and chewy bread.  
• Softening the grains with boiling water is not necessary. They soften naturally during the long overnight rest.

Want to try another delicious bread recipe? Here is one of my favorite and easiest breads to make.

This recipe I’m sharing was based on one I got from Jenny Jones in Redbook magazine that I saved in my big ol’ recipe folder years ago. I used to watch her show for a while and she’s really funny and talented. By the way, she has a cool website now where she shares lots of recipes that I’m eager to try: Jenny Can Cook.