Instructions
- Mix after which knead all the ingredients by hands, mixer, or bread machine focused on the dough cycle to create a smooth, satiny dough. The dough will begin out very dry-searching, but should become soft, smooth, and slightly sticky while you knead adjust its consistency with a lot more flour or water when needed.
- Cover the dough, and let it rise for one hour, or until it's somewhat puffy though not always bending in large quantities.
- Shape the dough right into a 9" log, and put it inside a gently greased 9" x 5" loaf pan.
- Cover the pan, and allow the bread rise for around one hour, or until it's topped about 1" within the rim from the pan. For the finish from the rising time, preheat the oven to 350°F.
- Bake the bread for 35 to forty-five minutes, or until its internal temperature registers 190°F with an instant-read thermometer. When the bread appears to become browning too rapidly, tent it gently with foil following the first twenty minutes of baking.
- Take away the bread in the oven, and switch it from the pan onto a rack to awesome.
- Yield: 1 loaf.
Diet Information
- Meal 1 slice/roll (49g)
- Servings Per Batch 16 slices/rolls
Amount Per Serving:
- Calories 120
- Energy 20
- Total Fat 2g
- Saturated Fats 1g
- Trans Fat 0g
- Cholesterol 5mg
- Sodium 180mg
- Total Carb 21g
- Soluble Fiber 3g
- Sugars 2g
- Protein 4g
* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.
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Tips from your bakers
- To create rolls: Divide the dough into 16 pieces. Roll each right into a smooth ball, and put them into two gently greased 9" round cake pans. Cover the pans, and allow the rolls rise for around one hour, or until they are quite puffy. Bake the rolls inside a preheated 400°F oven for 15 to 18 minutes, or until they are golden brown. Take them off in the oven, turn them onto a rack, and brush all of them with butter, if preferred this gives them a gentle crust. Yield: 16 rolls.
- To bake this loaf inside your bread baking bowl. After its first rise, shape the dough right into a round (boule), and put it within the gently greased bowl. Cover the loaf, and allow the bread rise for around one hour, or until it's puffy and fills the bowl. Bake and finished the loaf based on the recipe instructions.
More to understand more about
Carla from NE Iowa
This recipe was simple and easy , excellent, I'll allow it to be again. I made use of molasses as my sweetener and walnut oil for that fat. I baked it within my clay bowl, also it did take more time compared to recipe suggested. The final fifteen minutes I removed the bread in the bowl and handle baking on my small pizza stone. I additionally put sesame seeds on top because it was beginning it's final rise. I allow the bread sit within the oven for around half an hour after it had been completed with the doorway ajar - the crust was crisp and also the inside was moist and soft and incredibly nice texture. It made a great tuna sandwich and that i froze the loaf sliced and ate it toasted with peanut butter, it's very good toasted.
Carolyn from Pittsburgh
I've chose to make this several occasions now which is a consistently excellent recipe. I stick to the recipe just as written (I personally use molasses), mix it within my bread machine and perform the final increase in my boule however, I am sure it might bake up all right inside a regular loaf pan. I simply pulled a loaf from the oven and the house has the aroma of paradise. Tastes great plain, with butter or with peanut butter and jelly as pictured, which my hubby does frequently. Also ideal for poultry sandwiches for supper. I'm never from 9 grain flour in situation the need with this bread strikes us!
mrmoran from Boston
Simple to make (as well as simpler to consume). Needed the entire quantity of water even on the hot, damp day. Nicely complex flavor because of the 9-Grain Flour. Fairly close-grained, so slices superbly for sandwiches and toast. Makes absolutely scrumptious toast, actually. Certainly worth keeping 9-Grain Flour on hands to create this regularly.
Toni from Edmonds, WA
Could I convert this recipe to make use of my sourdough starter rather of instant yeast?
Sure, you should use your family sourdough method using the recipe. Bear in mind your rise occasions is going to be considerably longer with only starter. MJR @ KAF
Maureen from Hartford, CT
Chose to make this loaf while using stoneware round baker. After I reached the center of the loaf I came across a hunk of uncooked dough below! Have no idea things i did as all of those other loaf was cooked uniformly and sampled great!
An uncooked lump of dough might have been caused by under-mixing make sure to provide your dough a good kneading of 5-7 minutes to sort out any chunks from the 9-grain blend that could have coagulated once the wet ingredients were added. Hopefully you enjoyed the taste and can think about making this loaf again. Happy wholegrain baking! Kye@KAF
I did not possess a bread bowl to bake this recipe in and so i used my Emile Henry bread container. The bread switched out about 2 " high. however the taste was good. just flat. I suppose the Henry bowl was too large. Can One make use of a loaf pan?
This recipe can be created inside a standard 8.5" by 4.5" loaf pan for any tall, sandwich-style loaf or perhaps a 9" x 5" loaf pan for any loaf that'll be taller compared to 2" flat bread you have, but not really tall because the 8" pan. Best of luck and happy baking! --Kye@KAF
Shikha Jhunjhunwala Jalan from Kolkata
Can One use active dry yeast rather of instant yeast within this recipe? If so, then how want teaspoon? We dont get instant yeast within my area. Thanks Shikha
You should use your active dry yeast within an equal quantity to exchange the moment!-Jon