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.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
32 servings


  • 4 cups all-purpose flour

  • 1 ½ cups whole wheat flour

  • ½ cup rye flour

  • ½ cup packed brown sugar

  • 2 tablespoons sugar

  • 2 (.25 ounce) packages active dry yeast

  • 2 teaspoons salt

  • 2 cups milk

  • ½ cup water

  • 3 tablespoons vegetable oil


  1. In a mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a saucepan, heat the milk, water and oil to 120 degrees F-130 degrees F. 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 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled,a bout 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.