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Multi-Grain Bread Recipe

Multi-Grain Bread Recipe - 3 loaves


2 packages active dry yeast

3 cups warm water

2 tablespoons honey

2 1/3 cups whole-wheat flour

2 1/2 cups semolina flour

1 3/4 cups unbleached white flour

1/2 cup soy flour

3/4 cup skim milk powder

1 tablespoon salt

1 tablespoon olive oil

1 tablespoon safflower oil

3 tablespoons wheat germ

tub safflower margarine


In a mixing bowl, dissolve yeast in 3 cups warm water, stir in honey. Let stand 5 minutes. Combine flour with milk powder, add 3 cups of flour mixture to the dissolved yeast. Add salt and stir with a wooden spoon to form a soft dough. Stir in olive oil, safflower oil, wheat germ and remaining flour. Knead on a lightly floured surface until smooth and elastic. Turn dough into a bowl greased with tub safflower margarine. Cover and let rise in a warm place until double in size. Punch down. Return dough to warm place, let rest 15 minutes.


Knead lightly. Divide dough into thirds and roll into rectangles; place each in a bread pan greased with tub safflower margarine. Cover and let rise until bread comes over the top of pan.


Bake at 350oF for 30 minutes or until bread pulls away from edges of the pans. Remove from pans and let cool on wire racks.

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