Four Grain Bread
Discover the hearty charm of homemade Four Grain Bread, a wholesome loaf crafted with a rich blend of all-purpose flour, whole wheat flour, rye flour, and rolled oats, with a touch of cornmeal for earthy texture. Perfectly balanced with a hint of honey and the nutty flavor of whole grains, this bread bakes up soft on the inside with a golden, bakery-style crust, especially if finished with an optional egg wash. This easy-to-follow recipe combines simple ingredients with traditional bread-making techniques, resulting in a crowd-pleasing loaf that’s ideal for sandwiches, toast, or as an irresistible side to your favorite soups and stews. Make your kitchen the coziest corner of your home with this satisfying, rustic Four Grain Bread. Keywords: four grain bread, homemade bread, whole wheat bread, rustic bread recipe, easy bread recipe, multigrain loaf.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.5 cup Rye flour
- 0.25 cup Cornmeal
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 packet Active dry yeast
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon (for greasing bowl) Vegetable oil
- 1 whole (for egg wash, optional) Egg
- 1 tablespoon (for egg wash, optional) Water
Instructions
In a medium mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-7 minutes until the mixture is frothy to ensure the yeast is active.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, rye flour, cornmeal, and salt.
Once the yeast mixture is ready, add honey and melted butter to it. Mix well.
Gradually pour the wet ingredients into the dry mixture, stirring with a wooden spoon or using a stand mixer with a dough hook on low speed.
When the mixture comes together, transfer the dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-6 minutes in a stand mixer on medium speed) until smooth and elastic.
Grease a large mixing bowl with vegetable oil. Place the dough in the bowl, turning it to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Punch down the dough to release air. Turn it out onto a lightly floured surface and knead gently for 1 minute. Shape the dough into a loaf by rolling it tightly and tucking the ends underneath.
Place the molded dough in a greased 9x5-inch loaf pan. Cover lightly and allow it to rise again for 30 minutes or until it rises about 1 inch above the edge of the pan.
Preheat the oven to 375°F (190°C). If desired, whisk together the egg and water to make an egg wash. Brush the top of the loaf with the egg wash for a shiny, golden crust.
Bake the bread in the preheated oven for 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 445.6 g | 162% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 61.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 145 mg | 11% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
