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Multigrain Bread Recipe
Multigrain Bread Recipe photo by Taste of Home

Multigrain Bread Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES: 16 servings

Ingredients

  • 1 cup water (70° to 80°)
  • 2 tablespoons canola oil
  • 2 egg yolks
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 1-1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick-cooking oats
  • 1/4 cup toasted wheat germ
  • 1/4 cup cornmeal
  • 2-1/4 teaspoons active dry yeast

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.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Yield: 1 loaf (2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Multigrain Bread in Quick Cooking September/October 2000, p27

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.

Reviews for Multigrain Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 25, 2014

"This is like a bread machine recipe that i make all the time. I use fine ground corn meal and leave out wheat germ. Whole white wheat works nice for whole grain wheat."

MY REVIEW
Reviewed Jul. 25, 2011

"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."

MY REVIEW
Reviewed Apr. 7, 2011

"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!"

MY REVIEW
Reviewed Jan. 5, 2009

"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?"

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