10-Grain Whole Wheat Bread has amazing texture and taste. It's moist and full of goodness in every bite. 10-Grain Whole Wheat Bread is deliciously healthy, makes perfect toast, and is a snap to make in a bread machine. It's so good that it has earned the CJHK seal of approval!
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The Experimentation
What is the CJHK seal of approval, you ask? It's the Master Taste Tester's ultimate compliment! However, it took a lot of experimenting to earn the CJHK seal of approval.
This is a bread that I make about every two weeks. The first time I made it over a year ago, I only used whole wheat flour. The bread was good but quite dense.
Over time, I experimented by adding bread flour to the mixture, varying the proportions of whole wheat flour to bread flour, varying the quantities of the other ingredients, etc.
I finally got the recipe right!
Ingredients: Here's What You'll Need
Making the bread is a bit of a misnomer because the bread machine actually did all of the work. All I did was add the ingredients.
I used an egg, water, olive oil, granulated sugar, Kosher salt, whole wheat flour, bread flour, 10-grain cereal, and instant yeast.
Initially, I also used some vital wheat gluten. However, over time, I discovered that vital wheat gluten was not a necessary ingredient.
Why Weigh Ingredients
The ultimate key to success in making any bread is to weigh the ingredients. I learned a long time ago that there is a lot of variability in eggs, flour, and measuring cups/spoons.
In the United States, the USDA has established these minimum weights per dozen eggs for the different categories of eggs:
- Jumbo: 30 ounces (about 2.5 ounces per egg)
- Extra-Large: 27 ounces (about 2.25 ounces per egg)
- Large: 24 ounces (about 2 ounces per egg)
- Medium: 21 ounces (about 1.75 ounces per egg)
- Small: (18 ounces (about 1.5 ounces per egg)
Because the USDA standards are based on a dozen eggs, one can expect variability in the weight of the individual eggs. For example, I weighed each of the dozen large eggs that I purchased yesterday. The total weight was 24.28 ounces. The smallest of the eggs weighed 1.80 ounces, and the largest weighed 2.19 ounces.
Even if two whole eggs weigh the same, what's on the inside could differ because of the weight/thickness of the shells.
Flour also has a lot of variability per measured cup. This variability is caused by both the accuracy of the measuring cup and the method used. Many sources recommend that you fluff the flour, lightly spoon it into your measuring cup, and level off the top with a knife. However, even with this method, the flour can weigh anywhere between 4.25 ounces and 5.5 ounces.
There are lots of inexpensive kitchen scales that one can purchase. The one that I use only costs around $10. It is super accurate, and I use it all the time!
When putting my recipes together, I consistently follow Julia Child's recommendation that 1 cup of flour equals 5 ounces.
An added benefit of weighing all of the ingredients is that there are no measuring cups/spoons to clean up!
Making The 10-Grain Whole Wheat Bread
Because of the importance of weighing the ingredients, I started by placing the bread machine pan on the kitchen scale and zeroing it out. Then, I added the eggs and enough water to equal the desired weight of the eggs plus water. After breaking up the egg yolk with a small spoon, I zeroed the scale and added the olive oil, again by weight. Next, I added the sugar and the Kosher salt.
After that, I added the remaining ingredients I had weighed, ending with the yeast on the top. I set the bread machine to the whole wheat cycle, pressed start, and walked away.
After a little less than 4 hours, I ended up with a perfect loaf of 10-Grain Whole Wheat Bread. It was firm enough that the Master Taste Tester could easily slice off extremely thin pieces with no problem but moist enough that it consistently held together.
It used to be that the Master Taste Tester's favorite bread was my Bran Bread. However, because of its overall rounded flavor and consistency, he much prefers this 10-Grain Whole Wheat Bread. Yum!
I hope you liked this recipe for 10-Grain Whole Wheat Bread as much as I do. If so, please consider rating it and leaving a comment. Also, if you'd like to receive notifications of new posts by email, enter your email address in the Subscribe box.
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Recipe
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10-Grain Whole Wheat Bread (Bread Machine)
Equipment
- Bread Machine
Ingredients
- 1 large eggs, plus enough filtered water to total 13 ounces (about 1 ½ cups)(See Tips 1, 2, and 3)
- 2 Tablespoons plus ¾ teaspoons (1.125 ounces) olive oil
- ½ Tablespoon granulated sugar
- ½ Tablespoon (0.375 ounces) Kosher salt
- ¾ cup (4.5 ounces) 10-grain cereal (See Tip 4)
- 1 ½ cups (7.5 ounces) whole wheat flour
- 1 ¾ cups (8.75 ounces) bread flour
- 1 Tablespoon plus ¼ teaspoon (0.45 ounces) vital wheat gluten, optional (See Tip 5)
- ½ Tablespoon (0.1875 ounces) bread machine or instant yeast
Instructions
- Add all ingredients in the order listed to the bread machine pan. Select Wheat Bread. Press Start.
- Yield: 2-pound loaf.
Tips/Notes
- It's important to use filtered water. Tap water contains chlorine which can retard or kill the yeast. By measure, the water would be around 1 ½ cups plus 1 Tablespoon.
- Over time, I've discovered that, at least with my bread machine, I need to add enough water to the egg to total 14 ounces, not 13 ounces, as stated in the recipe.
- For the last year, I've been using club soda for the water. The Master Taste Tester swears that the club soda makes a very positive difference.
- I used Bob's Red Mill Whole Grain 10 Grain Hot Cereal. You need to make sure that it's hot cereal.
- Recently, I didn't have any vital wheat gluten, so I omitted it from the recipe. The omission made no difference at all. Therefore, it's optional to add the vital wheat gluten.
Katy says
I made this bread in my Zojirushi Virtuoso Plus breadmaker and it turned out perfectly. One of the adjustments I had to make was the amount of salt. I used Morton's Kosher salt which is coarse and obviously not the same weight per ounce as the kosher salt you used in this recipe. When I weighed out .375 oz it was way over 1/2 of a tablespoon. I used 7.2g (1/2 tablespoon) of Morton's. As I used organic 365 whole wheat and bread flour I went with the cup measurements you used rather than ounces. Not all flour weighs 5 oz a cup! My loaf turned out looking just like your picture! It truly is a moist, flavorful loaf. Thank you so much for sharing it with us!
Chula King says
So pleaased that the recipe worked for you Katy!
Chula
Cynthia says
I wanted to try and make this. The recipe calls for granulated sugar but then further down you talk about honey. I wasn’t quite sure how much honey I should add. Nobody else on the comments left anything about this issue. I look forward to trying it.
Chula King says
Hi Cynthia,
When I first started experimenting with this recipe, I used honey. Over time, I omitted the honey and used granulated sugar instead. Unfortunately, I didn't omit the reference to honey in the description.
I have now updated the description to omit any reference to the honey.
Thanks so much for lettimg me know of this discrepancy. Hope the recipe turns out as well for you as it does for me!
Chula
Suzanne says
Thank you for the recipe! I've not used my breadmaker for years and I've pulled it out again and used this recipe of yours yesterday, weighing the ingredients as advised. Perfect! The bread is wonderful.
Chula King says
Suzanne,
I'm so pleased that the 10-Grain Whole Wheat Bread recipe worked for you. This bread is my husband's absolute favorite - I make it every week!
Chula
Nadine says
Question: Can I substitute whole grains for the cereal?
Chula King says
Nadine,
I've never made a substitution of whole grains for the cereal, so unfortunately don't know whether that would work. Sorry.
Chula
PJ Burge says
Your recipe calls for one half table spoon of yeast but your tips day 1 tablespoon, I used one half do will see what happens!
Chula King says
Sorry about that PJ. I've experimented a lot with this recipe. Initially, I used 1 1/2 tablespoons of yeast, then reduced it to 1 tablespoon, and ultimately found that 1/2 tablespoon works the best. I've made the correction.
Thanks so much for letting me know!
Chula
John says
I'd rate higher if I could. Followed your recipe to the tee...perfect. The Bob's red mill 10 grain cereal that we used is not labeled "Hot cereal" just as "cereal" but it worked just fine. Also used 2-1\4 tsp. bread machine yeast. This is our new have on hand at all times bread. Thanks so much for sharing.
John
Chula King says
Thanks so much John. So pleased that the recipe worked out for you.
This is also our "have on hand at all times bread!"
Chula
Elizabeth Wheeler says
Thank you, this recipe made an excellent bread. I was cautious on first try. I limited ww flour to 1 cup, cereal to 1/2 cup, and used 2 cups bread flour, 2 tsp yeast. I was in a hurry to get it started so I could take some to work. It was great that I didn't have to precook the cereal and then cool it. I will definitely make it again and be more brave with the whole grains. My grain breads often turn out on the heavy side. This bread rose well with nice texture and good flavor . Again thank you for your work on the recipe!
Chula King says
Elizabeth,
Sounds like your modifications were a huge success! I'm so pleased that the bread turned out for you. I make this bread every week - it's the only bread that my husband eats!
Chula
Floyd Mills says
Please, many of us only have a 1 lb. bread machine. Therefore, a recipe for a loaf that size would be appreciated. Thanks
Chula King says
Hi Floyd,
I've been thinking about how I would change the recipe for 10-Grain Whole Wheat Bread for a 1 pound loaf bread machine. I haven't made this in a smaller bread machine and am not sure that cutting the recipe in half would work. I do have a recipe for Bran Bread that I used to make all the time in a 1 pound bread machine. It's very similar to the Whole Wheat bread. Hope this helps.
Chula
Helen Ginn says
Tried the recipe minus wheat gluten. 1 ½ Tablespoons of yeast seemed to be a bit too much and the dough rose over the top of the bread pan – I use only the dough cycle on my machine so that wasn’t a problem as I bake all my bread in the oven. I had one standard loaf and a smaller half size loaf as there seemed to be too much dough for one standard loaf. I will try the recipe again using a sandwich loaf pan either that or decrease the yeast to 2 1/4 teaspoons. I love the combination of ingredients, eggs, honey, olive oil and all I had was a 12-grain cereal from a Canadian Bulk Barn store and Canadian flour worked well. I like to experiment and I also added a tablespoon of herbs de Provence for flavour. Your Jewish Rye recipe is very good and a favourite of ours. Copy and paste of a photo from my e-mail will not work.
Chula King says
Helen,
I also like to experiment. Adding the tablespoon of herbs de Provence sounds like a winner. My bread machine makes a large loaf so the rising isn't a problem. However, just this morning, my husband suggested reducing the yeast which I will do on the next batch. I'd love to hear how the bread turns out with the reduced amount of yeast!
Chula