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.
Recommended: 33 Non-Scary Bread Recipes Anyone Can Bake
- 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
- 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, 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).
Originally published as Rustic Multi-Grain Bread in Best of Country Breads 2000, p48
Reviews for Rustic Multi-Grain Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 17, 2010
"I rate this bread SUPER! I make it again and again."