Mixed Grain Bread
Using cornmeal, rye, and whole wheat flour gives this chewy and delicious bread a wonderful texture and flavor.
- Yield
- 20 servings
- Serving size
- 1 slice, 1/20 of recipe
- Rating
- 3.12 of 5 (123 ratings)
Food groups
- Grains: 1 ounces
Ingredients
- 1/4 cup yellow cornmeal
- 1/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup boiling water
- 1 packet active dry yeast
- 1/4 cup warm water, 105 - 115 degrees
- 1/3 cup whole wheat flour
- 1/4 cup rye flour
- 2 1/4 cups all-purpose flour
Directions
- Wash hands with soap and water.
- Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 to 115 degrees F). Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture.
- Add whole wheat and rye flours and mix well.
- Stir in enough all purpose flour to make dough stiff enough to knead.
- Turn dough onto lightly floured surface.
- Knead until smooth and elastic, about 5 to 10 minutes.
- Place dough in lightly oiled bowl, turning oil top.
- Cover with clean towel; let rise in warm place until double, about 1 hour.
- Punch dough down; turn onto clean surface.
- Cover with clean towel; let rest 10 minutes.
- Shape dough and place in greased 9x5-inch pan.
- Cover with clean towel; let rise until almost double, about 1 hour.
- Preheat oven to 375 degrees F. Bake 35 to 45 minutes or until bread sounds hollow when tapped.
- Cover with aluminum foil during baking if bread is browning too quickly.
- Remove bread from pan and cool on wire rack.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 92.11 |
| Total Fat | 1.69 g |
| Saturated Fat | 0.24 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 17.14 g |
| Dietary Fiber | 0.95 g |
| Total Sugars | 2.74 g |
| Added Sugars included | 3 g |
| Protein | 2.13 g |
| Calcium | 6 mg |
| Potassium | 38 mg |
| Sodium | 120.11 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 9 mg |
| Phosphorus | 31 mg |
| Selenium | 6 mg |
| Zinc | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 2 mcg |
| Folate | 51 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 3 mg |
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Source
Recipe by: Cooking Up Fun - Yeast Breads — Cornell University Cooperative Extension — Division of Nutritional Sciences
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mixed-grain-bread. Federal works are public domain in the United States.