Multigrain Sandwich Bread

Recipe by Frank Tegethoff

With the nubbly texture of the seeds and grains in our Super 10 Blend, this moist, dense bread is perfect for slicing and sandwiching or toasting. The mellow whole grain flavor is just noticeable enough to add an aura of wholesomeness, while the subtle sweetness offers a pleasing finish.

20 mins
33 to 38 mins
3 hrs 15 mins
one 9" loaf
Multigrain Sandwich Bread  - select to zoom
Multigrain Sandwich Bread  - select to zoom
Multigrain Sandwich Bread  - select to zoom
Multigrain Sandwich Bread - select to zoom


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  1. Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. 

  2. Combine the flour with the remaining ingredients, and mix and knead to make a smooth, elastic dough. This should take about 10 minutes by hand, or 7 minutes using a stand mixer on low speed. Add more water as necessary.

  3. Place the dough in a lightly greased bowl, cover it, and let it rise for 45 to 60 minutes. It'll become quite puffy, though not necessarily doubled.

  4. Transfer the dough to a lightly floured work surface, deflate it gently, and shape it into a 9" loaf.

  5. Place the loaf in a lightly greased 9" x 5" loaf pan, cover the pan, and let the dough rise for 45 to 75 minutes, until it's crowned 1" to 1 1/2" over the rim of the pan.

  6. Towards the end of the rising time, preheat the oven to 350°F.

  7. Bake the bread for 33 to 38 minutes, until golden brown on top, and a digital thermometer inserted into the center registers 195°F to 200°F.

  8. Remove the bread from the oven and turn it out onto a rack to cool.

  9. When the bread is completely cool, wrap it in plastic and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Due to the high concentration of certain whole grains in this loaf, like spelt, the dough performs best with gentle kneading. Please don't use a bread machine; they tend to have kneading cycles that are too vigorous and will cause the gluten strands to tear.
  • Want to substitute whole wheat flour for the Super 10 Blend? Use 3 cups (340g) King Arthur White Whole Wheat Flour + 1/2 cup (117g) mixed seeds/flaked grains of your choice (e.g., barley flakes, sunflower seeds, sesame seeds, red wheat flakes, etc.) in place of the Super 10 Blend called for. Increase the water by 1 to 2 tablespoons, enough to make a smooth (aside from the add-ins), elastic dough.