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Multigrain Bread

 Multigrain Bread
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
16 ServingsPrep: 10 min. Bake: 3-4 hours

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 King Arthur Unbleached Bread Flour
  • 1 cup King Arthur Premium 100% 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

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 water or flour if needed).
  • Yield: 1 loaf (2 pounds).
Nutritional Facts: 1 serving (1 slice) equals 144 calories,

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Multigrain Bread (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 27 mg cholesterol, 171 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.