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Multigrain Bread

It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario
  • Total Time
    Prep: 10 min. Bake: 3-4 hours
  • Makes
    1 loaf (2 pounds)


  • 1 cup water (70° to 80°)
  • 2 tablespoons canola oil
  • 2 egg yolks
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 1-1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick-cooking oats
  • 1/4 cup toasted wheat germ
  • 1/4 cup cornmeal
  • 2-1/4 teaspoons active dry yeast


  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  • Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts
1 slice: 144 calories, 3g fat (1g saturated fat), 27mg cholesterol, 171mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 6g protein.

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Average Rating:
  • 2124arizona
    Jul 3, 2017

    This bread turned out great! One time we gave it as gifts!!

  • teaguemeyer
    Oct 31, 2016

    I love this bread! Great flavor. Good for sandwiches or eating with butter and jam. If I am missing a grain, I just substitute another in its place.

  • maryannet
    Mar 25, 2014

    This is like a bread machine recipe that i make all the time. I use fine ground corn meal and leave out wheat germ. Whole white wheat works nice for whole grain wheat.

  • aimeesoll
    Jul 25, 2011

    Two pieses of toast is breakfast as this bread is so hearty . I used milled flax seed instead of the wheat germ and this bread was terrific!!! I have been making bread for 30 years and this recipe now tops my listas favorite.

  • Daisybone
    Apr 7, 2011

    Nice flavor and texture - fragrance and mouth feel remind me of a lighter version of Boston brown bread (due to the molasses and cornmeal). Hearty but not heavy. I made this by hand rather than use a machine and baked it in a 9x5 inch pan, came out great. Takes a while to rise but be patient, it's worth the wait!

  • rpcurtis
    Jan 5, 2009

    I'd like to make the multigrain bread, but the recipe calls for a bread machine and I do not own one. Do I go ahead and make it like I would my basic white bread?