Best 9 Grain Cereal Bread And Rolls Recipes

SOFT MULTIGRAIN BREAD

Steps:

• Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
• Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
• Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
• Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×5 inch loaf pan.
• When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
• Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
• Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
• Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
• Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

9 GRAIN BREAD

Steps:

• Add the flax and sunflower seeds to a measuring cup. Fill the cup to the 3/4 mark with the seven grain cereal.
• Add ingredients to bread machine in the order listed.
• After dough has mixed and risen, remove and form into 5 mini loaves.
• Let rise for about 1 hour.
• Bake for 22 minutes at 350 degrees on Convection setting.
• For a regular oven add about 1/3 more time.

9 GRAIN CEREAL BREAD AND ROLLS

Steps:

• Place ingredients in bread machine, using either the order given in your bread machine manual, or start with wet ingredients first and add dry ones last, ending with the yeast on top.
• Select basic bread setting if just letting the breadmaker bake it. (I've never tried it this way.) I like to select the dough setting, and form the bread or rolls myself.
• If the dough cycle was selected in the previous step, form the dough in desired shapes and placed in greased pan(s). This recipe makes about 15 rolls, 2 medium loaves of bread, or 1 large loaf and a few extra rolls.
• Cover dough with plastic wrap or floursack towel, and let rise in warm, draft-free spot. About 25 minutes for rolls, or 40 minutes for bread works for me.
• Make sure to pre-heat oven to 350* about 10-15 minutes before rolls/bread are to be baked.
• Bake rolls 12-15 minutes, bread 20 minutes. I've found that I can put the rolls in a light colored pan and the large bread loaf in a dark pan and they will come out at about the same time.
• If you want a loaf that isn't quite as heavy, you can do just 1 cup 9 grain cereal and 2 cups flour, and even substitute white flour for the oats. The more white flour you use, the lighter your bread will be, and you won't need quite as much yeast or vital wheat gluten.

9-GRAIN BREAD

Steps:

• Step 1:.
• Place cereal mix in a bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
• Step 2:.
• Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours 1/2 cup at a time, and knead until dough ball forms, 1 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium low speed until dough clears side of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead for 5 more minutes. Add seeds and knead another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are evenly dispersed and dough forms smooth taunt ball. Place dough into greased container with a 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
• Step 3:.
• Adjust oven rack to middle position; heat oven to 375 degrees. Spray 2 9 by 5 inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9 rectangle; cut dough in half crosswise with knife or bench scraper. Shape loaves and roll loaves in oats to coat and place in pans. Cover with plastic wrap and let rise until double in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Bake until internal temperature registers 200 degrees on instant read thermometer, 35-40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.