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Three-Grain Bread Recipe

Three-Grain Bread Recipe photo by Taste of Home

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My grandkids really like this hearty and satisfying bread-machine recipe. We all enjoy the loaf's crunchy crust and chewy interior. -John Reed of Lees Summit, Missouri

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Three-Grain Bread Recipe

Prep: 10 min. Bake: 3 hours

Yield: 20 Servings

10 180 190

Ingredients

1-1/2 cups water (70° to 80°)
1/2 cup honey
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 20 slices).

Originally published as Three-Grain Bread in Light & Tasty August/September 2005, p23

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Reviews for Three-Grain Bread

Three-Grain Bread

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(1-6) of 6 reviews

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Reviewed on May. 08, 2013 by s_pants

Very flavorful...we love it!

Reviewed on Jan. 12, 2012 by viesy777

My daughter gave me a bread machine for Xmas and I found this recipe delicious! It is perfect and better than all breads I have tried so far.I am anexperienced bread baker but arthritis caused me unable to knead without pain. This wonderful healthy and tasty bread is spurring me on to continue. The only changes I made was to add tsp. of vital wheat gluten and Tbl of milled flaxseed.

Reviewed on Feb. 20, 2011 by Kathy_2

This is my standard bread recipe. It has given me trouble though with not rising and sinking in the middle. I have read that most grains with the exception of rye, wheat and white don't have enough wheat gluten in them that can cause this so I added 2t and it did help.

Reviewed on Jan. 31, 2011 by norwichcity

I have a new bread machine, this my first loaf its great will be making it again for sure

Reviewed on Mar. 07, 2009 by lssrls@yahoo.com

Very good, will make this again.

Reviewed on Jun. 22, 2008 by esdoba

very moist and delicious. One of my favorites.