Multigrain Sandwich Bread
Category: Bread
Prep time : 10
Cook time : 45 min
Total time : 1 day
Makes: 1 9x5 loaf
Scale recipe by: ×
3 1/2 C (371g) King Arthur Super 10 Blend
1 C (120g) King Arthur Unbleached All-Purpose Flour
1 1/4 to 1 1/3 C (283g to 302g) water, lukewarm
2 Tbsp (43g) molasses or honey
2 Tbsp (25g) vegetable oil
2 tsp (6g) SAF Red Instant Yeast
1 1/4 tsp (8g) table salt
Mix and knead ingredients, starting with the smaller amount of water, until smooth and elastic, about 10 minutes by hand or 7 minutes using stand mixer on low speed. Add more water as necessary to make a smooth, elastic dough.
Place dough in lightly greased bowl, cover, and let rise 45–60 minutes, or until puffy but not necessarily doubled.
Transfer dough to lightly floured surface, deflate gently, and shape into a 9" loaf.
Place loaf in a lightly greased 9" x 5" Quick Bread Pan. Cover and let rise for 45-75 minutes, until crowned 1"-1 1/2" over rim of pan.
Bake in preheated 350°F oven for 35-45 minutes, until golden brown on top with an internal temperature of 195°F-200°F.
Turn out of pan and onto a rack to cool completely before slicing.
Place dough in lightly greased bowl, cover, and let rise 45–60 minutes, or until puffy but not necessarily doubled.
Transfer dough to lightly floured surface, deflate gently, and shape into a 9" loaf.
Place loaf in a lightly greased 9" x 5" Quick Bread Pan. Cover and let rise for 45-75 minutes, until crowned 1"-1 1/2" over rim of pan.
Bake in preheated 350°F oven for 35-45 minutes, until golden brown on top with an internal temperature of 195°F-200°F.
Turn out of pan and onto a rack to cool completely before slicing.
King Arthur
Submitted by Darren on 2026-06-28