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
Multigrain Bread
Multigrain Bread
Prep Time
10 min
Cook Time
3 hours
Yield
1 loaf (2 pounds)
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).
Nutrition Facts
1 slice: 144 calories, 3g fat (1g saturated fat), 27mg cholesterol, 171mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 6g protein.
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