Best Three Grain Bread Recipes

THREE-GRAIN WILD RICE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

THREE-GRAIN BREAD

Steps:

• 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 of water or flour if needed).

HEALTHY THREE GRAIN BREAD

Steps:

• Preheat your oven to 400 degrees.
• Cook the oatmeal in the 1/4 cup water and milk. Let cool.
• Cook the quinoa in the 2 cups water until all the water is absorbed. Let cool.
• Place everything except the egg and sesame seeds in your bread machine in the order as suggested by the manufacturer.
• Knead on the "dough" cycle.
• You may have to add a little more flour, if too sticky.
• Turn onto floured board and punch down and let rest for 10 minutes.
• Shape into a large circle and place on greased cookie sheet.
• Cover with plastic wrap sprayed with Pam and let rise for approximately 40 minutes or until doubled.
• Remove plastic wrap and brush top with egg white and sprinkle the sesame seeds on top.
• Bake at 400 degrees for 35 minutes.

SOURDOUGH THREE GRAIN BREAD (ABM)

Steps:

• Place ingredients in your bread machine in the order recommended by the instructions of your machine.
• Select the dough cycle and start.
• Listen for the end of the first kneading.
• Do not let it raise in the machine since most sourdough breads especially those using wild yeast since they raise best if only raised once.
• As you take out the dough spray it lightly with a spray oil product to assist in the handling since the dough will be soft.
• Shape into desired shape.
• Let raise until double in size.
• (Sourdough breads usually take 3 to 4 hours to rise if they don't have added yeast.).
• If using a metal loaf pan grease well.
• If using a stoneware loaf pan lightly spray with spray oil then sprinkle sides and bottom with cornmeal.
• If using a round stone simply sprinkle with cornmeal.
• Bake 350 degrees for about 30 minutes.
• Remove immediately from pan, lightly baste top of bread with butter or margarine and cool on a rack before slicing or slice with an electric knife which works well on hot bread.

HIGH-PROTEIN THREE-GRAIN BREAD

Steps:

• This wonderful recipe comes from Jane Brody's Good Food Book. It looks like a lot of work, but it really isn't. It just takes several hours to rise while you do something else! Actual preparation time is 20-25 minutes. If you can't get soy flour, use whole wheat flour.1. Preheat oven to 375ºF.2. In a very large bowl, combine the boiling water, oats, dry milk, soy flour, wheat germ, honey, salt, and oil. Cool the mixture to warm.3. Place the warm water in a small bowl and add the yeast and sugar, stirring to dissolve them. Let the mixture stand for about 10 minutes or until the yeast starts to bubble.4. Add the yeast mixture and 2 ½ cups of the whole wheat flour to the oat mixture. Beat this 2 minutes and then add enough of the remaining flour to form a dough that is easy to handle.5. Turn the dough out onto a lightly floured board and knead it for about 10 minutes or until it is smooth and elastic. Place the dough in a large greased bowl, turning the dough to coat the top. Cover the bowl with a dish towel and let the dough rise in a warm draft-free place until it has doubled in bulk, about 1½ hours.6. Punch down the dough and divide in half. Flatten each half into a rectangle about 18 inches long and 8 inches wide. Starting from the short end, roll up each rectangle, pressing with your fingertips to seal the loaf as you go. Seal the ends and place each loaf in a greased loaf pan, about 9 by 5 by 3 inches. Cover the pans with a dish towel and let the loaves rise until they have doubled in bulk, about 1 hour.7. Bake the bread for about 35-40 minutes or until the loaves sound hollow when tapped.Food exchanges per ½-inch-thick slice serving: 1½ BREAD