Multigrain Bread Recipe

4.5 6 6
Multigrain Bread Recipe
Multigrain Bread Recipe photo by Taste of Home
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Multigrain Bread Recipe

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4.5 6 6
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3-4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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

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).
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 slice: 144 calories, 3g fat (1g saturated fat), 27mg cholesterol, 171mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 6g protein.

  • 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
  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

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Reviews forMultigrain Bread

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2124arizona User ID: 845443 268916
Reviewed Jul. 3, 2017

"This bread turned out great! One time we gave it as gifts!!"

MY REVIEW
teaguemeyer User ID: 3947266 256187
Reviewed Oct. 31, 2016

"I love this bread! Great flavor. Good for sandwiches or eating with butter and jam. If I am missing a grain, I just substitute another in its place."

MY REVIEW
maryannet User ID: 1456288 71397
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
aimeesoll User ID: 1184339 80645
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
Daisybone User ID: 2879652 80643
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
rpcurtis User ID: 3744101 71396
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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