Homemade 9-Grain Honey Oat Bread
This recipe makes 3 hearty multigrain foot-long rolls. You can cut them in half to recreate the 6-inch sandwich on the Subway menu.
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Equipment
- Stand mixer with dough hook attachment
Ingredients
Starter Ingredients
- ⅓ cup Water 76 grams
- ½ cup Bread flour 60 grams
- ⅛ teaspoon Yeast, active dry or instant pinch
Bread Dough Ingredients
- 1 cup White wheat flour 130 grams
- 1 cup All-purpose flour 120 grams
- 3 tablespoon Sugar 36 grams
- 1 ½ teaspoon Salt 10 grams
- 1 cup Water, luke warm 236 grams
- 2 ¼ teaspoon Yeast 7 grams
- 2 tablespoon Vegetable oil 18 grams
- ⅓ cup Cereal grain blend 65 grams, soaked in 3 tablespoon water
- 3 tablespoon Water 45 grams (for soaking grains)
- 2 tablespoon Quick cooking rolled oats 15 grams
- Additional grains and oats for topping 3 Tbsp, 25grams
Topping Ingredients
- 1 tablespoon Honey 20 grams
- 1 tablespoon Warm water 15 grams
- 1 tbsp Quick cooking oats 7 grams
- 1 tablespoon 9 Grain cereal 11grams
Instructions
The Night Before
- To make the poolish: mix water, bread flour, and a pinch of yeast to form the starter. Cover and let rest at room temperature overnight.
The Next Day
- In the bowl of a stand mixer, combine the whole wheat flour, bread flour, and salt.
- In a separate bowl, mix lukewarm water, sugar, and yeast. Let sit for 5 minutes until bubbly.
- In a small bowl, soak the cereal grains by adding 3 tablespoon of hot water to ¼ cup of multi-grain cereal. Let this sit for 5-10 minutes while you begin mixing the dough.
- Once the yeast has activated and become bubbly, add the yeast mixture to the dry ingredients, along with the vegetable oil, and starter from the night before.
- Knead the dough on low speed for about 3-5 minutes, or until all the dry ingredients are absorbed. Increase the speed to medium and mix the dough until it becomes smooth and elastic.
- You can check to see if the dough is ready by taking a small piece of dough between your fingers and doing the "window pane" test. If it stretches into a thin membrane without tearing, then it's ready!
- Add the soaked grains and oats and mix for 2-3 minutes to evenly distribute the grains.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and shape it into 3 equal-size portions (about 260g each). Let the dough rest for about 10 minutes, then shape into baguettes. Place them in a baguette pan, or on a silicone-lined sheet pan. Brush the tops with a mixture of 1 tablespoon honey and 1 tablespoon warm water. Sprinkle each loaf with 1 teaspoon of rolled oats and 1 teaspoon of grains. Let them rise for another 25-30 minutes.
- Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Notes
Storage Tips: Store the bread in an airtight container or resealable bag at room temperature for up to 3-4 days. If you want to freeze some of your bread for later, it's a good idea to slice your bread before freezing.
Substitutions: Craving the original 9-grain wheat bread? Just omit the honey glaze and oat and grain topping for a copycat version of this popular choice.