Nine Grain Bread

This bread machine loaf packs serious grain variety into a simple dump-and-go recipe. Nine-grain cereal mixed with whole wheat flour and white flour creates a dense, nutty loaf with visible flecks of different grains throughout.

Honey and orange juice concentrate do the sweetening, and they both serve double duty. Honey feeds the yeast for a good rise and adds moisture that keeps the heavier whole grain crumb from drying out. The orange juice concentrate brings a subtle citrus sweetness that brightens the earthy grain flavors without tasting overtly orange.

Skim milk as the liquid base gives the bread a softer crumb and more tender crust than water would. The proteins in the milk strengthen the dough structure, which is important in a heavy multigrain loaf that needs extra support to rise properly.

Chef Tips

• Add ingredients in the order your bread machine recommends. Most want liquids first, then dry ingredients, with yeast on top.
• Use room-temperature milk. Cold liquid slows the yeast activation and can result in a dense, underrisen loaf.
• The 9-grain cereal should be the uncooked, dry variety (like Bob’s Red Mill). Don’t use cooked cereal or hot cereal mix.
• Check the dough after the first few minutes of kneading. If it looks too dry, add a tablespoon of water. Too wet, add a tablespoon of flour.

Variations

• Add a handful of sunflower seeds or flaxseed for extra crunch and nutrition.
• Replace honey with maple syrup for a slightly different sweetness profile.
• Swap the 9-grain cereal for 7-grain or 12-grain depending on what’s available.