Multi-Grain Bread

by Shirley-Ann Pearman Blog Administrator
Robin Hood Best For Bread Multigrain Blend is our one-of-a-kind mixture of white and whole wheat flours, cracked wheat, cracked rye and whole flax. And because it's Best For Bread Multigrain Blend, it
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Review on Multi-Grain Bread

Multi-Grain Bread


2 cups milk
3 tablespoons sugar
1 tablespoon salt
cup butter or margarine
cup warm water (105 to 115F)
2 packages active dry yeast or rapid dry yeast
3 cups Multi-Grain flour
3 cups sifted all-purpose flour
2 tablespoons melted butter or margarine


1. In small saucepan, heat milk just until bubbles form around edge of pan. Remove from heat. Add sugar, salt, and cup butter, stirring until butter is melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.
3. Add half the flour; beat with wooden spoon, until smooth about 2 minutes. Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.
4. Turn out dough onto lightly floured board. Cover with the bowl; let rest 10 minutes. Knead by folding dough toward you, then pushing down and away from you, with heel of hand. Give dough a quarter turn; repeat kneading, developing a rocking rhythm. Continue kneading and turning 10 minutes, or until dough is smooth and elastic and blisters appear on surface.
5. Place in lightly greased large bowl; turn dough to bring up greased side, Cover with towel; let rise in warm place (85F), free from drafts, about 1 hour, or until double in bulk. When two fingers poked into dough leave indentations, rising is sufficient. Punch down dough with fist; turn out onto lightly floured pastry cloth. Divide in half; shape each half into smooth ball. Cover with towel; let rest 10 minutes. Shape each portion into loaf, and place in pan, according to the shaping directions.
6. Brush top of each loaf with 1 tablespoon melted butter. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pans about 1 hour.
7. Meanwhile, preheat oven to 400F.
8. Bake loaves 40 to 50 minutes tops should be well browned and sound hollow when rapped with knuckle. Remove from pans immediately; cool well on wire rack, away from drafts.

Note: If a lighter -color crust is desired, cover tope of loaves with brown paper or aluminium foil after bread has baked 25 minutes.

Multi-Grain Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on Kneaded Bread, page 86 an edition of between 1950 1960s.

However, the difference in this was that Multi-Grain Flour was added along with All-Purpose Flour. Also, milk was cut in half with water added (1 cup of milk and 1 cup of water).

PDF Version of Multi-Grain Bread
PDF Version of McCalls Basic White Bread

For more recipes with multi-grain, please visit herewith:

I very much enjoyed both of these recipes.

Thank You!

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About Shirley-Ann Pearman Committed     Blog Administrator

368 connections, 1 recommendations, 1,000 honor points.
Joined APSense since, January 17th, 2010, From Southampton, Bermuda.

Created on Feb 7th 2012 13:12. Viewed 1,892 times.


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