Mixed Grain Bread

Using cornmeal, rye, and whole wheat flour gives this chewy and delicious bread a wonderful texture and flavor.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 20
• Cuisine: American
• Difficulty: Medium

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sodium
• Low-Sugar
• Low-Calorie
• Low-Carb

Tags

• bake
• comfort food
• budget-friendly
• classic
• sweet

Ingredients

• 0.25 cup yellow cornmeal
• 0.25 cup brown sugar (packed)
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 0.25 cup boiling water
• 1 package active dry yeast
• 0.25 cup warm water (105 - 115 degrees)
• 0.33 cup whole wheat flour
• 0.25 cup rye flour
• 2.25 cup all-purpose flour

Instructions

1. Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 to 115 degrees F). Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture.
2. Add whole wheat and rye flours and mix well.
3. Stir in enough all purpose flour to make dough stiff enough to knead.
4. Turn dough onto lightly floured surface.
5. Knead until smooth and elastic, about 5 to 10 minutes.
6. Place dough in lightly oiled bowl, turning oil top.
7. Cover with clean towel; let rise in warm place until double, about 1 hour.
8. Punch dough down; turn onto clean surface.
9. Cover with clean towel; let rest 10 minutes.
10. Shape dough and place in greased 9x5-inch pan.
11. Cover with clean towel; let rise until almost double, about 1 hour.
12. Preheat oven to 375 degrees F. Bake 35 to 45 minutes or until bread sounds hollow when tapped.
13. Cover with aluminum foil during baking if bread is browning too quickly.
14. Remove bread from pan and cool on wire rack.

Nutrition (per serving)

• Calories: 92
• Protein: 2.1 g
• Carbohydrates: 17.1 g
• Fat: 1.7 g
• Fiber: 0.9 g
• Sodium: 120 mg
• Saturated Fat: 0.2 g
• Sugar: 2.7 g