Multigrain Bread Recipe

This multigrain bread recipe makes one large loaf of bread.


1 1/2 Tablespoons honey
1 cup water (120 F)
1 Tablespoon yeast
2 cups bread flour
1 cup whole wheat flour
1 cup semolina flour
1 teaspoon salt
1 1/2 Tablespoons butter ( melted)

Bake in a greased angel food cake pan.



Mix the honey into 1 cup of the warm water.

Add the yeast and let sit for 10 minutes.

Stir in the melted warm,not hot, butter.

In large bowl, mix all the flours and the salt together.

Make a well in the middle of the flour and pour in the risen yeast mixture. Work the flour into the wet ingredients Stirring in with a wooden spoon until a ball has formed.

Knead the dough for ten minutes adding small sprinkles of extra bread flour if the dough is to sticky to work with. Form the dough into a large ball. Grease the ball with butter.

Grease a large bowl with butter and place in the dough ball.

Cover the ball with a damp cloth and let rise for an hour or until it doubles in size. Be sure it is in a warm, draft free place.

Once the dough has risen, punch it down form it into a round loaf.

Grease the angel food cake pan on all sides with butter.

Take your round loaf and use a wooden spoon to make a hole in the center of the dough, stretch the hole large enough so you can slide the bread loaf into the cake pan.

Make the division cuts on the loaf top with a sharp knife.

Let the loaf rise a second time in a warm draft free place for an hour.

Preheat the oven to 375 degrees F.

Place the risen loaf into the preheated oven and bake for 35 minutes or until done. (Bread internal temperature should be 180-200 degrees F)

Remove the bread from the pan and let cool on a rack.

Preheat the oven to 375 degrees F.