Soft 10 Grain Bread

January 15, 2018

I have been trying different methods for making multigrain bread for years with the hopes of creating that perfect soft 10 grain loaf that doesn't drop with a THUD like a brick when you drop it out of the baking dish! After much research I finally figured it out with the help of the baking website The Woks of Life and their Homemade Multigrain Bread recipe, but I added my own twist on the recipe to make it even softer by using grains that were more refined.  I also have some tips for making the crust soft and chewy instead of dry and crusty.



First of all it will take some time for you to gather up all the different grains to mix together your own 10 Grain Base Mix, but it is SOOOOO worth it! You will also need a container to store the base in.  I suggest you don't try 10 Grain Cereal to make this recipe. Tried it. It's too grainy. Didn't work.


Soft 10 Grain Bread


Makes 2 Loaves / Oven 375 degrees / Bake for 35 minutes



          - Two 9X5 bread loaf pans

          - Kitchen Aid mixer or other bread dough kneading machine

          - Mixing and bread dough hook attachments

          - Large Bowl and plastic wrap

          - Spray oil (Pam)


10 Grain Base Pre-mix:


(I bought or ordered almost all the ingredients from Bob's Red Mill. The corn flour you can find at your local grocery store. Make sure NOT to use corn meal.)


- 1 c. ground barley flour

- 1 c. ground oat flour

- 1 c. ground buckwheat flour

- 1 c. ground brown rice flour

- 1 c. ground white rice flour

- 1 c. ground millet flour

- 1 c. ground quinoa flour

- 1 c. ground flaxseed

- 1 c. ground whole wheat flour

- 1 c. corn flour (MASECA brand Instant corn masa flour is commonly used to make tamales. DO NOT get corn meal that is used to make  corn bread.)


Mix together and store in an airtight container. You will only need 1 1/2 cups of this mix each time you make this recipe.


Bread Ingredients:


- 1 1/2 c. of your 10 grain mix

- 2 3/4 c. boiling water

- 4 Tbs. butter, melted

- 1/3 c. honey

- 4 1/2 tsp. active yeast (DO NOT use instant yeast)

- 1 tsp. vital wheat gluten (This is the key to the softness!)

- 1 tsp. salt

- 5 3/4 c. bread flour





1. Boil water and place the 10-grain mix in an automatic mixing bowl. Mix together and let cool about 20 minutes. It's a bit stinky at this point but after you add the butter and honey later it smells good again.


2. Melt butter and let cool as you wait the 20 minutes. Measure out the honey and yeast.


2. Add the melted butter, honey and yeast into the mixer; mix ingredients together. Let stand for 10 minutes.


3. Add the salt and vital wheat gluten, mix. Place the mixing bowl into the stand mixer and place the dough hook inside.


4. Add 1/3rd of the flour and start the dough hook on low. After a few minutes, add another 1/3rd of the flour. After a few more minutes, add the final 1/3rd of the flour and let it mix for the rest of the 10 minutes. When done it is important to know that the dough will be tacky but should not stick to your fingers with too much residue after pulling away. It also shouldn't leave residue on the counter as you kneed and shape it into a ball.


5. Spray a large bowl with Pam or similar. 


6. Knead and shape the dough into a ball, place upside down into the bowl, wipe the dough ball around on the bottom of the bowl to get some oil on the top of the dough and then turn it right side up. Cover with plastic wrap and let rise for 45 minutes.


7. Spray your two loaf pans with Pam or similar. I cut out two pieces of parchment paper (or foil) and stick them onto the bottom of the pan with two spots of spray oil and spray a little Pam on top of the paper and around the sides.


8. Punch down the dough and shape again into a ball. Cut in half. I weigh both sides to see if they are even and break off pieces of the larger one to add to the bottom of the smaller loaf until both loaves are close enough to even.


9. Shape and roll each half into a loaf shape and place them in the loaf pans. Spray the dough lightly with oil and drape plastic wrap lightly over them.


10. Allow to rise for 15 minutes and start the oven at 375 degrees (325 degrees for convection oven). Make sure to only let it rise 1/2 an inch above the bread pans before putting them in the oven.  Bake for 17 minutes, then turn and switch the loaves, and bake for another 17 minutes. Make sure they reach 185 degrees.


11. Take the loaves out of the pans and let them cool on a rack. If you want soft chewy crusts, only cool for 25 minutes then place them in plastic bags (I use bread bags with ties I purchase at the grocery store), and seal them up. They will steam up for a while, especially overnight and reabsorbed the moisture into the crust and bread to make them soft. These loaves stay pretty soft for a while because the honey in the bread draws the moisture in continuously over several days.





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Corona, CA, USA

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