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It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario
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Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 slice) equals 144 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 171 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Multigrain Bread in Quick Cooking September/October 2000, p27
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Reviewed on Jul. 25, 2011 by aimeesoll
Two pieses of toast is breakfast as this bread is so hearty . I used milled flax seed instead of the wheat germ and this bread was terrific!!! I have been making bread for 30 years and this recipe now tops my listas favorite.
Two pieses of toast is breakfast as this bread is so hearty . I used milled flax seed instead of the wheat germ and this bread was terrific!!! I have been making bread for 30 years and this recipe now tops my list
as favorite.
Reviewed on Apr. 07, 2011 by Daisybone
Nice flavor and texture - fragrance and mouth feel remind me of a lighter version of Boston brown bread (due to the molasses and cornmeal). Hearty but not heavy. I made this by hand rather than use a machine and baked it in a 9x5 inch pan, came out great. Takes a while to rise but be patient, it's worth the wait!
Reviewed on Jan. 05, 2009 by rpcurtis
I'd like to make the multigrain bread, but the recipe calls for a bread machine and I do not own one. Do I go ahead and make it like I would my basic white bread?
Reviewed on Apr. 21, 2008 by ajorden
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