How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for 8 Grain Whole Wheat Bread ?

You need 13 ingredients. The key ingredients include: Day 1:, 2 cups bread flour, 1 1/2 teaspoon instant yeast, 1 tablespoon honey, and more.

Is 8 Grain Whole Wheat Bread suitable as general?

Yes, 8 Grain Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover 8 Grain Whole Wheat Bread ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

8 Grain Whole Wheat Bread Recipe

Name: 8 Grain Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Day 1:; 2 cups bread flour; 1 1/2 teaspoon instant yeast; 1 tablespoon honey; 1 1/4 cup room temp water; Soaker; 1 1/2 cups 8 grains; 1 cup water; 3/4 cup lukewarm water; 2 cups bread flour; 2 cups whole wheat flour; 1 tablespoon instant yeast; 2 teaspoon salt

8 Grain Whole Wheat Bread

Eats Now Editorial Team · 649 kcal · General

1
Day 1, mix together 2 cups of bread flour, instant yeast, honey and water into a large bowl till smooth. Cover with plastic wrap and allow to sit for 24 hours on the counter. After 24 hours add the day 2 ingredients to the mixture; mix till smooth and cover with plastic wrap and allow to sit for 2 hours. Take the bowl and place into the refrigerator for another 24 to 72 hours. The night before you want to bake the bread you will need to create the soaker. You need to add the 8 grains to a bowl and add the 1 cup of water. Cover with plastic wrap and allow to sit on the counter overnight. When you are ready to make the bread. remove the dough from the fridge and allow to sit on the counter for 2 hours. Pour mixture out onto a flat surface and add the soaked grains. Knead for 6 minutes. The dough should be slightly sticky, but not wet. So, if you need to add a little more flour go a head. Add just a tablespoon of flour at a time. Place dough in a lightly oiled large bowl and turn a few times to lightly coat. Allow to rest for 1 1/2 hours. Afterwards, pour dough out onto a flat surface and punch down. Cut dough into 3 equal parts. Flatten each piece and roll up like a jelly roll; be sure that they are rolled tightly. Place loaves on top of parchment that is sprinkled with cormeal. You may only be able to bake two first and the third one separately. Cover with plastic wrap and allow to rest for 1 hour. Dust with flour and score the tops just before placing into oven. Place into a preheated 400 degree oven with a baking stone. Create steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow or a meat thermometer reads 180F in the center. Remove and cool on a wire rack.

8 Grain Whole Wheat Bread

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