- 3 1/2 cups (372g) King Arthur Super10 Blend
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons (8g) salt
- 2 teaspoons instant yeast
- 1 1/4 to 1 1/3 cups (283g to 301g) lukewarm water
- 2 tablespoons (43g) molasses, honey, or 2 tablespoons (25g) granulated sugar
- 2 tablespoons (25g) vegetable oil
- Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.
- 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.
- 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.
- Transfer the dough to a lightly floured work surface, deflate it gently, and shape it into a 9" loaf.
- 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.
- Towards the end of the rising time, preheat the oven to 350Â°F.
- Bake the bread for 33 to 38 minutes, until golden brown on top, and a digital thermometer inserted into the center registers 195Â°F to 200Â°F.
- Remove the bread from the oven and turn it out onto a rack to cool.
- 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.