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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.
  • Total Time
    Prep: 20 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 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

Directions

  • 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 9x5-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.

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