Rustic Grain Bread

  • 1 ½ cups water
  • 3 Tablespoons butter
  • 1 teaspoon salt
  • 3 Tablespoons honey or molasses
  • 1 cup whole wheat flour
  • 2 cups unbleached white flour
  • ¾ cups Toasted Grain Mix*
  • 1/3 cup cracked wheat
  • 1 ½ teaspoons bread-machine yeast

Add to bread machine in order recommended by manufacturer. Use whole-wheat setting, with extra rise time. This makes an “extra large” loaf in the machine. I like to make free form loaves with this recipe; shape them, let them rise until doubled in bulk, then bake for about 30 minutes in a 400F oven until they sound hollow when tapped on the bottom. If you’re not sure how to do this, a basic book such as “The Joy of Cooking” is a great reference.

*Toasted Grain Mix: Combine 1 cup each of barley flakes, rye flakes and rolled oats on a shallow baking sheet. Toast in a 350F oven for 30 minutes, stirring once. Set aside to cool. Keeps well in a sealed plastic container or bag in fridge or freezer. Doubles well.


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Filed under Breads/Muffins/Biscuits, Grains

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