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Rustic Multi-Grain Bread

 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.


  • 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,

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).
Nutritional 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.