Multi-Grain Bread

Angie Thornhill

Milk and Honey tenderize the whole wheat so that the bread has a perfect crumb.

Modified from: Rustic Multi-Grain Bread

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50 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  1. In a mixing bowl, combine all-purpose flour, whole wheat flour, seeds, oats sugar, yeast and salt. In a saucepan, heat the milk, water, honey and oil to 120 degrees F-130 degrees F. Add to dry ingredients; mix until a soft dough forms. Knead with dough hook 6 minutes. Turn onto a floured surface; knead a couple of times to make sure smooth and elastic. 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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