8 Grain Whole Wheat Bread

April 10th, 2009 by chuck

8 Grain Bread

Whole grains/ whole wheat breads are becoming very popular as people become more health conscious these days. I’ve had several people emailing me requesting more whole grain bread recipes. This is what I came up with. A very simple and tasty bread that is all about the grains. No filler in this one. No oil, butter or eggs. Just whole grains, flour, water and yeast. That’s it!

8_grain_ingredients

The bread is light flavorful and is simple to make. Even though it takes 3 to 5 days to make. It’s actually a lot of resting time to create flavor in the bread. The first day takes about 5 minutes to do. Then rest for 24 hours. Day 2 takes 15 – 20 minutes then rests for another 24 to 72 hours. It’s up to you … the longer the more flavor. The third day takes about 3 hours from start to finish. That’s not really a lot of time as there is really only about 20 minutes of actual work on your part.

You can see by the photos that this bread is filled with whole grains. The grains are soaked overnight to soften them. Of course you could use 6 grains, 12 grains or, just cracked wheat, it’s up to you. But, if your looking for something simple and tasty give this a try.

8 grain bread slice

For a step by step class for this great bread recipe 8 Grain Whole Wheat Bread click here

For a printable bread recipe card of this 8 Grain Whole Wheat Bread click here
For more free bread recipes go to our parent website at Cookingbread.com
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Posted in High Fiber | 26 Comments �

26 Responses to “8 Grain Whole Wheat Bread”

  1. on 10 Apr 2009 at 11:20 am   MyKitchenInHalfCups

    I’m always amused at how people read a recipe like this and go ballistic reading it takes 3 to 4 days and don’t get the actual active work time. Love the whole grains.

  2. on 10 Apr 2009 at 11:47 am   lisaiscooking

    This looks delicious! I have to try it.

  3. on 10 Apr 2009 at 12:06 pm   elra

    It takes that long? WOW. I am sure it all worth the effort.
    Looks really good.
    Cheers,
    elra

  4. on 10 Apr 2009 at 12:07 pm   Sara

    I have been into whole grain baking lately, been using Peter Reinhart’s book. This recipe looks great.

  5. on 10 Apr 2009 at 12:59 pm   Rosa

    A gorgeous bread! It looks so smooth…

    Cheers,

    Rosa

  6. on 10 Apr 2009 at 4:01 pm   Cakespy

    Oh goodness does that look delicious. Nice, flavorful grainy breads are my favorite!

  7. on 10 Apr 2009 at 6:09 pm   The Duo Dishes

    This is a healthy bread. All of those grains folded right in.

  8. on 10 Apr 2009 at 6:36 pm   Molly

    Must! Make! This bread! Looks divine!

  9. on 10 Apr 2009 at 7:06 pm   Nirvana

    I love whole wheat bread — not only is it healthier but I would argue that it tastes much better… Your bread looks so good :)

  10. on 10 Apr 2009 at 7:07 pm   SuperChef

    this is just heavenly goodness!!

  11. on 11 Apr 2009 at 8:46 am   Rebecca

    Beautiful photos–my mouth is watering! What a wonderful and healthful recipe!

  12. on 11 Apr 2009 at 11:04 am   Trish

    YAY! Chuck does it again. A beautiful loaf of bread! Yum….Happy Easter there by the way! As Easter is traditionally a HUGE bread making time in European families….I’ve been baking up a storm. Zwieback, Einbach – for company and faspa….and rye bread for upcoming week sandwiches and lets not forget the all important Paska! Grin….I’ve used up all my yeast for now! And the oven is turned up once again for perishky today.

  13. on 11 Apr 2009 at 7:32 pm   Hannah

    Multigrain bread is my absolute favorite! And no eggs, butter, or oil? Sounds like you made this just for me! ;)

  14. on 11 Apr 2009 at 8:44 pm   Bethany Richardson

    I may have overlooked it, but I don’t see where you mention which grains you put in the bread.

  15. on 12 Apr 2009 at 2:03 am   unconfidentialcook.com

    Looks delish….I’m still thinking about that beet-bread Reuben, too!

  16. on 12 Apr 2009 at 10:18 am   Aparna

    This sounds promising. I really like the look and sound of this bread. Something else I should try baking from here.

  17. on 13 Apr 2009 at 8:26 am   Maya

    Totally worth the time!

  18. on 13 Apr 2009 at 9:10 am   Sophie

    MMMMM…This bread looks delicious!! I will have to make it!!

  19. on 13 Apr 2009 at 10:30 am   Stefanie

    That looks very good! I love whole grain breads, and this long resting periodes produce always such a gain on flavor, that its worth the time. Another recipe for my “What I want to bake” list. :-D
    Happy Easter!

  20. on 13 Apr 2009 at 6:27 pm   Irene

    It’s a lovely bread, I can’t wait to make it! I always think it’s funny that people say bread takes a long time to make – 90% of that time it’s just resting and doing its own thing!

  21. on 13 Apr 2009 at 10:00 pm   Hélène

    I love your bread, I’m sure it’s delicious.

  22. on 14 Apr 2009 at 7:49 pm   Ophir Ramz

    I love bread. I’ve been looking for the Mexican Bollillo recipe. Not the most common bolillo, but the one they make in Guadalajara for Tortas Ahogadas.

  23. on 15 Apr 2009 at 6:01 pm   Alisa - Frugal Foodie

    That came out beautifully! I love multi-grain bread, yum.

  24. on 01 May 2009 at 3:14 pm   Emelia

    I am also wondering what grains to use in this recipe – I am not familiar with an 8 grain mix, but then again it might not be available in the UK?
    Also can anyone tell me if this recipe (and the others) without using a baking stone??!
    Thanks!

  25. on 12 May 2009 at 5:38 pm   Bobbi

    I baked this today. It turned out really nice, and I didn’t use a baking stone. I divided the dough in thirds, put one third in the freezer for another day – we’ll see how that turns out. With another I added some cinnamon, raisins and walnuts, and baked one plain. It had really good texture, was chewy without being too heavy, just like I like!

  26. on 17 Jun 2009 at 8:00 pm   Eva

    Yes, please tell us which grains you mean! I have no idea what you mean when you say “8 grain” besides that eight grains are presumably involved.

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