9 Grain Cereal Bread and Rolls
Elevate your baked goods game with this hearty and wholesome 9 Grain Cereal Bread and Rolls recipe, perfect for creating both a rustic loaf and soft, fluffy dinner rolls. Featuring a nutrient-packed 9-grain hot cereal mix, this recipe combines the earthy richness of whole wheat flour with the tender texture of all-purpose flour for balanced flavor and structure. A touch of honey adds natural sweetness, while an optional egg wash creates a beautifully golden, bakery-style crust. With its satisfying chew and homemade charm, this versatile dough can be shaped into a comforting loaf for morning toast or rolls that pair perfectly with soups and stews. Ideal for meal prepping or feeding a crowd, this recipe yields 16 servings of pure baking bliss—complete with a step-by-step guide for maintaining that perfect rise and texture. Whether you're a seasoned baker or a curious beginner, this is the homemade bread recipe you'll come back to time and time again.
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Recipe Information
Ingredients
- 1 cup 9-grain hot cereal mix
- 2 cups Boiling water
- 0.33 cup Honey
- 4 tablespoons Unsalted butter
- 1 tablespoon Salt
- 1 packet Active dry yeast
- 0.25 cup Warm water (110°F)
- 4 cups All-purpose flour
- 2 cups Whole wheat flour
- 1 teaspoon Vegetable oil
- 1 large Egg (optional, for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a medium bowl, combine the 9-grain hot cereal mix with boiling water. Stir well and let it sit for 15 minutes to cool slightly.
Once the cereal has cooled to lukewarm, stir in the honey, butter, and salt until fully combined.
In a small bowl, dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until foamy.
In a large mixing bowl or stand mixer, combine the cereal mixture with the yeast mixture.
Add the all-purpose flour and whole wheat flour gradually, mixing until a smooth and slightly sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or use a stand mixer with the dough hook for 5-6 minutes, until the dough is smooth and elastic.
Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the risen dough and divide it into two portions if making one loaf and rolls. Shape one portion into a loaf and place it in a greased 9x5-inch loaf pan.
Divide the second portion of dough into 8-10 equal pieces. Shape each piece into a roll and place the rolls on a greased baking sheet.
Cover the loaf and rolls with a clean towel and let them rise again for 30-45 minutes, or until puffy.
Preheat the oven to 375°F (190°C). If desired, mix the egg and water to make an egg wash, and brush it lightly over the loaf and rolls for a golden crust.
Bake the rolls for 20-25 minutes and the loaf for 30-35 minutes, or until both are golden brown and sound hollow when tapped on the bottom.
Cool the loaf and rolls on a wire rack before serving. Enjoy your homemade 9-grain cereal bread and rolls!
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 7185 mg | 312% | |
| Total Carbohydrate | 728.4 g | 265% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 71.2 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 270 mg | 21% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
