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Rustic Multi-Grain Bread

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.

32 ServingsPrep: 20 min. + rising Bake: 30 min.

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 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups milk
1/2 cup water
3 tablespoons vegetable oil

Directions

In a large bowl, combine 2 cups all-purpose flour, whole wheat flour,
rye flour, sugars, yeast and salt. In a small saucepan, heat the
milk, water and oil to 120°-130°. 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. loaf pans. Cover and let rise until doubled,

2 of 2

Rustic Multi-Grain Bread (continued)

Directions (continued)

about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from
pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 119 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 157 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.