This Italian 9-Grain Bread is the perfect bread to make for the holidays! Packed with fiber and flavorful herbs, it’s great for making sandwiches packed with leftover turkey and cranberry sauce, croutons for salads, crostinis for quick appetizers, and even savory bread puddings!
The past month and a half, we’ve been testing out the Home Bakery Virtuoso® Breadmaker on a variety of whole grain based recipes using ingredients and flours from King Arthur Flour. Now, I know what you’re thinking: what is a professional baker that went to culinary school doing by baking bread in a bread maker and not doing all the work herself?! Well, dear readers, after working endless hours at the restaurants, the last thing a baker wants to do is bake fresh bread at midnight! This bread maker allows us to have fresh, healthier loaves in which we have total control of the ingredient with little to no effort on our part and we love that!
During the past week, I’ve made about five different loaves, playing around with the flour varieties King Arthur Flour sent my way, which included bread flour, whole wheat flour, 9-grain flour blend, and sprouted whole wheat flour. One of my favorites to work with was the 9-grain flour, a blend of wheat, high-fiber Sustagrain® barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff. It gave the bread a nutty taste, and definitely made for some heartier loaf.
About the Home Bakery Virtuoso® Breadmaker:
- Bakes a large traditional rectangular shaped 2-lb. loaf
- Exclusive Home Made Menu function includes 3 memory settings
- Additional heater on lid for even baking
- Quick baking cycle prepares bread in a little over 2 hours
- 13-hour delay timer
- LCD clock makes it easy to check the completion time and set up the Timer
- Includes an easy-to-follow instructional DVD, manual and recipe booklet
- Menu settings include: basic bread, wheat bread, gluten free bread, sourdough starter, dough, jam, cake, quick bread and 3 home made menus
Cooking with Books conclusion: We found the breads made on the REGULAR course turned out with more volume than on the WHEAT course, and we preferred the former because we could also control the crust color on our breads. The ease of just adding ingredients and closing the lid makes for some of the easiest bread making in the world! The machine rests, kneads, shapes, rises, and bakes the loaf in less than 3 hours, which is perfect for the holidays when you’re incredibly busy making a million other dishes.
Disclaimer: This giveaway is sponsored by Zojirushi and King Arthur Flour, both of which supplied us with material to make this post possible. As always, my opinions and love for bread, are all my own.