Rustic Multi-Grain Bread Recipe
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Rustic Multi-Grain Bread

By: Dorothy Daniel  
"Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe."

Rating: This weblink has been rated 11 times with an average star rating of 4.5 Read Reviews (11)

Rate/Review | 252 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 32 servings
 

Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup packed brown sugar
  • 2 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • 2 teaspoons salt
  • 2 cups milk
  • 1/2 cup water
  • 3 tablespoons vegetable oil

Directions

  1. In a mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a saucepan, heat the milk, water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled,a bout 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by luv2bakebread 
I love this bread but I did make a few changes to this recipe. Instead of using 1/2 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by gina brown Supporting Member (Click to learn more about Supporting Membership)
Love it..Love it!! Didn't change a thing. I love this bread toasted with peanut butter..so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by pilgrim309 
I had been looking for this type of recipe. I loved it but substitued some oatmeal for some of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by cynde 
after i kicked this bread up a knotch by adding a healthy pinch of honey wheat germ and steel... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2008 by dale Davis 
turned out good, changes made I used 2 cups all purpose flour the rest was whole grain pastry... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2007 by Aaron 
This is a very nice bread, just a little bit sweet and without too noticeable rye flavor for... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by MaryLizBeth 
Mine never finished cooking in the middle; don't know what happened but won't be making this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by pomplemousse 
I really like this bread. I scaled it down for just one loaf so I could try it, and used my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by Jeff Wainright 
Very good recipe - twisting the dough together after the first rise gives the loaves as much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Merle 
Yum! Really good bread. Did half the sugar,as I do not care for sweet bread. It is a keeper! MORE

 
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