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Honey Multigrain Bread

Rated as 4.38 out of 5 Stars

"A loaf with good texture for a multi grain bread. Just enough of a taste of honey to make great toast or sandwiches."
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2 h 30 m servings 75 cals
Original recipe yields 24 servings (2 - 9x5 inch loaf pans)


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  1. In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
  2. In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.

Nutrition Facts

Per Serving: 75 calories; 2 g fat; 13.2 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 293 mg sodium. Full nutrition

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  1. 26 Ratings

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Most helpful positive review

My kids love this bread. Here are some hints for Robert from Georgia and any new bread bakers. First of all, use fresh, tasty ingredients. Often, locally grown flours will taste best to you. ...

Most helpful critical review

I wasn't pleased with this at all.Like others mentioned,I could only work in roughly 6 cups of white flour.I still had to add an extra cup of water to get the dough to a workable stage.There was...

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My kids love this bread. Here are some hints for Robert from Georgia and any new bread bakers. First of all, use fresh, tasty ingredients. Often, locally grown flours will taste best to you. ...

Like the other reviewers (that coincidentally all reviewed in January as well), I found this recipe asking for too much white flour. I used approx. 6 1/2 cups (without changing anything else) an...

Awesome!! A very tender bread with nice flavour. Like other reviewers, I didn't use the full amount of flour. I subbed one cup of white flour with multigrain in addition to the rye and whole wh...

I was a little concerned because so many people seemed to have difficulties with this bread, but I decided to try it anyways, since most of the problems seemed to be related to the amount of flo...

I think that there is too much white flour in this recepie. I ended up using 4 cups and I think that that was too much. I'm going to try 3 and add more if it needs it. I didn't get much risin...

This recipeis great! I took it out of the oven 10 minutes ago, and first loaf is almost gone. I didn't have rye flour, I used spelt and oat bran instead. I added two tablespoons of vital wheat ...

Delicious and moist. This has a great soft texture. For the flour, I don't add in the entire amount of white flour, I just knead in what it takes to make a smooth dough.

I liked this one and would make it again, I love the taste of home made bread!

This was my first attempt at making home made bread! Made a couple mistakes but still love the bread and my picky 2 yar old even ate the crust! May be a silly question but can anyone tell me ho...