Make this hearty bread to have on hand to toast for breakfast or to slice for sandwiches.
9 Grain Whole Wheat Bread
- Prep Time
- Cook Time
- Makes 1 Loaf
- (5 /5)
- 1 rating
- 1/2 Cup 9 Grain Hot Cereal (Not Instant Or Rolled)
- 1/2 Cup Boiling Water
- 1 Cup Plus 2 Tablespoons Warm Water (110 degrees F)
- 1 Teaspoon Sugar
- 1 Tablespoon Active Dry Yeast Or 2 1/4 Teaspoons Quick Rising Or Instant Yeast
- 1/4 Cup Honey
- 2 3/4 Cups Unbleached Bread Flour
- 3/4 Cup Whole Wheat Flour
- 1 Teaspoon Kosher Salt
- In small-size bowl add 9 grain cereal. Add boiling water and combine well. Let sit 20 minutes until cooled.
- In large-size bowl pour warm water. Add sugar and yeast. Whisk to blend. Let stand 10 minutes until yeast is activated and foamy or bubbling. Add the cooled cereal, honey, unbleached bread flour, whole wheat flour, and kosher salt. Mix on low speed 3 minutes until dough forms.
- Cover bowl with plastic wrap and let dough rest 20 minutes to allow it to hydrate before kneading. On medium-low speed continue to knead for 4 to 8 minutes until dough is firm and elastic, but feels somewhat tacky.
- Lightly oil a 2-quart translucent plastic tub or ceramic or clear glass bowl. Scrape dough into tub and lightly coat the surface of the dough with a little oil. Cover tub with plastic wrap and let dough rise 35 to 50 minutes (longer if room is cold or you have used active dry yeast), until doubled in size. If you are using a tub, make sure to mark the starting level of dough with pencil or piece of tape so you can easily tell when the dough has doubled.
- If using a baking stone, place in the lower third of the oven (in a gas oven, put stone directly on the oven floor) and preheat oven to 400 degrees. Be sure to allow 30 minutes to 1 hour for stone to heat fully.
- Turn dough out onto lightly floured work surface. Press down on dough firmly to get rid of some air bubbles. Make sure not to knead dough again or it will be too springy and difficult to shape. If dough is difficult to shape, cover with plastic wrap and let rest 10 to 15 minutes to allow time for gluten to relax. Shape dough into a round, taut loaf. If using a baking stone, dust a baker’s peel with semolina and transfer loaf to the peel. Or, form a makeshift peel by inverting a baking sheet and lining the bottom with parchment paper, then place the loaf on the parchment paper. If not using a baking stone, transfer the loaf to the center of a parchment-lined rimmed baking sheet.
- Lightly cover loaf with plastic wrap and allow to rise 20 to 30 minutes.
- Lightly dust top of loaf with flour. Using a straight edge razor blade or sharp, thin knife, slash a shallow cross in the top of the dough. Doing this increases the amount of crust and encourages even rising in the oven. Without the slash the bread could burst as it expands. If dough is on a baker’s peel, slide it onto preheated baking stone, if on a baking sheet, put baking sheet on the baking stone or the oven rack.
- Place in oven 40 minutes until loaf is golden brown and an instant-read thermometer inserted into center of loaf, from the bottom, registers 190 degrees.
- Remove from oven and transfer to rack to cool completely.
- Slice with serrated knife.
- Makes 1 Loaf
- Prep Time: 130 Minutes Cook Time: 40 Minutes Total Time: 170 Minutes
- "Work With What You Got!"
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