Ingredients
-- 1 1⁄2-Pound Loaf –
1 1⁄8 cups fat free milk
2 tablespoons olive oil
2 tablespoons molasses
1 3⁄4 cups bread flour
1⁄4 cup rye flour
1 cup whole wheat flour
2 tablespoons yellow cornmeal or polenta
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 1⁄2 teaspoons bread machine yeast
-- 2-Pound Loaf –
1 1⁄2 cups fat free milk
3 tablespoons olive oil
3 tablespoons molasses
2 1⁄4 cups bread flour
1 1⁄4 cups whole wheat flour
1⁄3 cup rye flour
3 tablespoons yellow cornmeal or polenta
1 tablespoon plus 2 teaspoons gluten
1 1⁄2 teaspoons salt
1 tablespoon bread machine yeast
Instructions
1. Place all ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
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Comments
This recipe is also from the fantastic Bread Lover’s Bread Machine Cookbook. Sadly I don’t have a picture of the finished product since it was one of two loaves I baked to take to my parents’ for Christmas. It was fantastically grainy. I used whole wheat and cornmeal from my parents’ local market. This is a great multi-grain bread for both toast and sandwiches!
Bread Lover’s Bread Machine Cookbook