Rustic Multi-Grain Bread

Rustic Multi-Grain Bread

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"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."
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Ingredients

50 m servings
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Original recipe yields 32 servings

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Directions

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  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.

Reviews

29
  1. 31 Ratings

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Most helpful positive review

I love this bread but I did make a few changes to this recipe. Instead of using 1/2 cup of brown sugar try using 1/4 cup of honey and 1/4 cup of molasses, this does give it a more rustic flavor...

Most helpful critical review

Mine never finished cooking in the middle; don't know what happened but won't be making this one again :(

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I love this bread but I did make a few changes to this recipe. Instead of using 1/2 cup of brown sugar try using 1/4 cup of honey and 1/4 cup of molasses, this does give it a more rustic flavor...

after i kicked this bread up a knotch by adding a healthy pinch of honey wheat germ and steel cut oats and a handful or so of oatmeal, my husband and iagreed this is the best bread EVER! i also ...

Love it..Love it!! Didn't change a thing. I love this bread toasted with peanut butter..so good!! It is a little on the sweet side so if you don't like sweet bread..cut back on the sugar a littl...

I had been looking for this type of recipe. I loved it but substitued some oatmeal for some of the wheat flour and some honey for white sugar. Tastes like Longhorns bread to me.

Wonderful recipe, although I confess I tinkered with it some, which is par for the course when I do any baking. I did not have rye flour on hand, so in its place I used fresh, ground flax for a...

Delicious! I used fat-free sour cream instead of oil and threw in a 1/4 cup of steel cut oats and it turned out amazing!

Mine never finished cooking in the middle; don't know what happened but won't be making this one again :(

Very good! I added extra flour because my dough was really wet, but I think I added too much in the end. It still tasted great. I love the braided effect. Thank You for sharing!

turned out good, changes made I used 2 cups all purpose flour the rest was whole grain pastry flour and the 1/2 cup rye. I also added some pre soaked bulger wheat and some multi whole grain cere...

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