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9-Grain Bread

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Nine-Grain Bread

9-Grain Bread Recipe 9-Grain Bread Recipe

Wheat, barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff — those are the 9 complete grains that move into our Nine-grain flour mix. This bread is a testomony to their wealthy, nutty taste.

At a look

1 loaf or 16 rolls

Nutrition data


  • three 1/2 cups King Arthur Whole Grain Flour Blend
  • 1 1/four teaspoons salt
  • 2 tablespoons brown sugar or molasses
  • 2 teaspoons on the spot yeast
  • 2 tablespoons butter or vegetable oil
  • 1 cup + 2 tablespoons lukewarm water

  • 15 1/four oz. King Arthur Whole Grain Flour Blend
  • 1 1/four teaspoons salt
  • 7/eight ounce brown sugar or 1 1/2 oz. molasses
  • 2 teaspoons on the spot yeast
  • 1 ounce butter or 7/eight ounce vegetable oil
  • Nine oz. lukewarm water

  • 432g King Arthur Whole Grain Flour Blend
  • 1 1/four teaspoons salt
  • 25g brown sugar or 43g molasses
  • 2 teaspoons on the spot yeast
  • 28g butter or 25g vegetable oil
  • 255g lukewarm water


  1. Mix after which knead all the substances — by means of hand, mixer, or bread gadget set at the dough cycle — to make a easy, satiny dough. The dough will get started out very dry-looking, however will have to transform comfortable, easy, and fairly sticky as you knead; modify its consistency with further flour or water as wanted.
  2. Cover the dough, and make allowance it to upward push for 1 hour, or till it is reasonably puffy despite the fact that now not essentially doubled in bulk.
  3. Shape the dough right into a Nine” log, and position it in a calmly greased Nine” x five” loaf pan.
  4. Cover the pan, and let the bread upward push for approximately 1 hour, or till it is topped about 1″ over the rim of the pan. Towards the tip of the emerging time, preheat the oven to 350°F.
  5. Bake the bread for 35 to 45 mins, or till its inner temperature registers 190°F on an instant-read thermometer. If the bread appears to be browning too temporarily, tent it calmly with foil after the primary 20 mins of baking.
  6. Remove the bread from the oven, and switch it out of the pan onto a rack to chill.
  7. Yield: 1 loaf.

Nutrition Information

  • Serving Size1 slice/roll (49g)
  • Servings Per Batch16 slices/rolls
Amount Per Serving:
  • Calories120
  • Calories from Fat20
  • Total Fat2g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol5mg
  • Sodium180mg
  • Total Carbohydrate21g
  • Dietary Fiber3g
  • Sugars2g
  • Protein4g

* The diet data supplied for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any substances might trade the posted diet data.

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