Wegmans' Marathon Bread is probably my all-time favorite grocery store bakery bread. I'm not sure why they call it Marathon Bread. The ingredient list has around 26 items, give or take a few, so maybe that has something to do with it? Or maybe it's just supposed to fuel you for marathon. Either way, I love the texture of this bread which is super stretchy and chewy, but not heavy.
Texture and Flavor
As usual, I wanted to try making a similar bread at home, and believe me when I say I got obsessed with this! Before making this bread, I found similar seed bread recipes that were excellent, but not quite what I was looking for. I learned a lot about bread making and the wonders of vital wheat gluten. As I experimented with different loaves, I kept getting closer and closer. I finally got the bread I wanted after reading the recipe for Rose Levy Beranbaum's 10 Grain Cereal Bread.
10 Grain Cereal and Seeds
Rose's recipe, which she mentions as one of her favorites, can be customized in so many ways by changing the grains and seeds. She makes hers with a 10 grain cereal blend, and while I did try that, I preferred making my own blend of soaked whole flax, oats and seeds. In addition to using my own blend of seeds, I tried to make the bread more like the original by throwing in some soaked and chopped banana chips, apples and tiny carrot pieces. This made it even more like the original. All of these things are option. What really makes the bread look like the OG Marathon Bread is the scattering of pumpkin seeds on top.
Special Equipment
You really do need a stand mixer and dough hook to make this, as the dough is very sticky. Kneading it by hand would require more flour, and you want this dough to be bouncy so that it will rise high and bake up light and fluffy. Adding more flour makes the bread less stretchy and too firm.
Loaf Pan Size
You can make one large loaf like Rose does or divide the dough into sections and make multiple smaller loaves. I sometimes make one 18 oz loaf and one 12 oz loaf using an 8x4 inch pan and a small ceramic pan, or I'll sometimes put all of the dough in my usual loaf pan. I've also made it in this deep loaf pan and in a Pullman without the lid.
The Recipe
I came up with my own version of the recipe, but I think the only real distinguishing factor from Rose's is that I used more soaked flax seeds and added the bits of softened banana chips, dried carrot and apple. She has so many great pictures I recommend using that recipe (link is in the Texture and Flavor paragraph) and just using these photos as ideas.
Anna says
Yes, I started making it in 2020! I kept trying to make it on my own, then found Rose's recipe and hers was the best. As for toast, it's actually best for toasting. I've made plenty of sandwiches with it, but it has a light and chewy texture (from the vital wheat gluten) that makes it ridiculously good for toast. You may have to experiment a little with the bread machine, but it should work well.
Sue says
I totally understand how this became an obsession for you! At some point I will collect the ingredients and give it a try. I have sourdough starter and will probably try to use that when I do it. How does it toast?
You’ve also prompted me to get out my bread books and see what kind of seeded bread recipes I’ve been overlooking.