A Tradition in Family Baking

Four-Grain Bread

4.0 from 1 reviews
Four-Grain Bread
This powerhouse loaf, chock-full of grain and fiber, will satisfy a hungry appetite.

This recipe makes 1 loaf
Ingredients
Small Loaf

  • ½ cup, plus 1 TBSP Water
  • 1 TBSP Vegetable Oil
  • 3 TBSP Molasses
  • 1 cup Bread Flour
  • ⅓ cup Whole Wheat Flour
  • 3 TBSP Rye Flour
  • 1 tsp Salt
  • 2 TBSP Buttermilk Powder
  • 3 TBSP Oatmeal
  • 3 TBSP Yellow Cornmeal
  • 1+1/2 tsp Active Dry Yeast

Medium Loaf
  • 1 cup, plus 1 TBSP Water
  • 2 TBSP Vegetable Oil
  • 4 TBSP Molasses
  • 2 cup Bread Flour
  • ½ cup Whole Wheat Flour
  • ¼ cup Rye Flour
  • 1+1/2 tsp Salt
  • 3 TBSP Buttermilk Powder
  • ¼ cup Oatmeal
  • ¼ cup Yellow Cornmeal
  • 2+1/4 tsp Active Dry Yeast

Large Loaf
  • 1+1/4 cup Water
  • 3 TBSP Vegetable Oil
  • 5 TBSP Molasses
  • 3 cup Bread Flour
  • ⅔ cup Whole Wheat Flour
  • ¼ cup, plus 1 TBSP Rye Flour
  • 2 tsp Salt
  • ¼ cup Buttermilk Powder
  • ¼ cup, plus 1 TBSP Oatmeal
  • ¼ cup, plus 1 TBSP Yellow Cornmeal
  • 1 TBSP Active Dry Yeast
Instructions
Bread Machine Method

  1. Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods

  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients, except whole wheat flour. Combine liquids and heat to 120º to 130º F.

  2. Hand-Held Mixer Method

  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Stand Mixer Method

  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add whole wheat flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

  1. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf and place on a greased baking sheet. Cover; let rise until indentation remains after touching. With very sharp knife, make a cross slash across the top of loaf. Bake in preheated 375ºF oven 35 to 40 minutes. If the crust is getting too dark, cover loosely with foil the last 5 to 10 minutes of baking. Remove from baking sheet; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
 

1 Comment
  1. Did not have whole wheat flour so used AP plus some wheat germ. Added dried cranberries because I love fruit in my bread. It took forever to rise, both 1st and 2nd, but was worth the wait! Looks beautiful with a nice texture and great taste.

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