Mixed Grain Bread
Using cornmeal, rye, and whole wheat flour gives this chewy and delicious bread a wonderful texture and flavor.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/20 of recipe
92
Calories
2g
Protein
17g
Carbs
2g
Fat
1g
Fiber
3g
Sugar
120mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
yellow cornmeal
1/4 cup
brown sugar, packed
1/4 cup
salt
1 teaspoon
vegetable oil
2 tablespoons
boiling water
1/4 cup
packet active dry yeast
1
warm water, 105 - 115 degrees
1/4 cup
whole wheat flour
1/3 cup
rye flour
1/4 cup
all-purpose flour
2 1/4 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 to 115 degrees F).
- 3
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.
- 4
Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
- 5
Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
- 6
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.
- 7
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.
Source: USDA MyPlate Kitchen · Cooking Up Fun - Yeast Breads Cornell University Cooperative Extension Division of Nutritional Sciences
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