Honey Multigrain Bread

Honey Multigrain Bread

22

"A loaf with good texture for a multi grain bread. Just enough of a taste of honey to make great toast or sandwiches."

Ingredients

2 h 30 m {{adjustedServings}} servings 239 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
  2. In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.
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Reviews

22
  1. 24 Ratings

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My kids love this bread. Here are some hints for Robert from Georgia and any new bread bakers. First of all, use fresh, tasty ingredients. Often, locally grown flours will taste best to you. ...

Like the other reviewers (that coincidentally all reviewed in January as well), I found this recipe asking for too much white flour. I used approx. 6 1/2 cups (without changing anything else) an...

Awesome!! A very tender bread with nice flavour. Like other reviewers, I didn't use the full amount of flour. I subbed one cup of white flour with multigrain in addition to the rye and whole wh...