food processor bread

nine-grain loaf

UPDATED July 2016: With new measurements for the white bread recipe and more detailed method.

This is my go-to method and recipe to whip up quick loaves of bread. The only pain about this recipe is washing the food processor after use. As such, I usually make at least 3 batches (3 loaves) at a time. I have blogged about this method in the past and to this day, still make bread this way if I need to make a plain white or whole-grain loaf.

Listed below are tried and tested ingredient amounts. Credit goes to the hubs for developing the whole-grain and nine-grain recipes. The white loaf recipe is from Mark Bittman.

inside the nine-grain loaf

Food Processor Bread

(taken and adapted from Mark Bittman’s original recipe; whole-wheat and nine-grain recipes developed by the hubs)


For a white loaf:

  • 300g unbleached, all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 200ml water

For a whole-wheat loaf:

  • 180g unbleached, all-purpose flour
  • 120g whole-wheat flour
  • 2 teaspoons vital wheat gluten
  • 220ml water
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast

For a nine-grain loaf:

  • 180g unbleached, all-purpose flour
  • 90g whole-wheat flour
  • 50g nine-grain blend (we buy ours from King Arthur Flour)
  • 2 teaspoons vital wheat gluten
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 220ml water


1. Process dry ingredients for a few seconds in food processor, using the metal blade. With the machine running, pour the water through the feed tube. Process about 30 seconds, or until dough becomes a sticky, shaggy ball. Dough should be sticky.

2. Turn dough into large bowl or container, and cover with plastic wrap. Let rise for at least 2 hours. I usually let it rise overnight for best results. Do note I currently live in Northern California where the weather is generally quite dry and cool. If you live in a hot and humid place, then you might not want to let your bread rise overnight.

3. Shape dough into a boule (round loaf) and place on flour-dusted or cornmeal-dusted surface. I usually place the boules on a pizza peel. If you would like your bread in a more “baguette/french bread-shape”, you can use this loaf pan. Let rise for another 1 to 2 hours.

dough resting on a pizza peel dusted with cornmeal

4. About a half-hour before baking, put baking stone in oven, and skillet or pan filled with water on lowest shelf. Also prepare a spray bottle filled with water.

5. Preheat oven to 450°F. When ready to bake, slash loaves with sharp knife and sprinkle lightly with flour, if desired.

6. When oven is at temperature, place loaf in oven, using a peel to slide loaf onto baking stone or you can also bake loaf on a cookie sheet. Spray water around the loaves. Set timer for 5 minutes.

7. After 5 minutes, open oven and spray water around the loaves again. Set timer for 10 minutes.

8. After 10 minutes, open oven and spray water around the loaves again. Set timer for 15 minutes.

9. Total bake time should be about 30 minutes, until crust is golden brown or internal temperature of the bread is 200°F. Cool on a wire rack. Slice and eat or freeze. This bread freezes very well.

nine-grain loaf


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