Three-Grain Bread

Name: Three-Grain Bread
Cuisine: Indian
Ingredients: 2 tablespoons yellow cornmeal or polenta; ¼ cup dark rye flour; 1 tablespoon plus 1 teaspoon gluten; 2 tablespoons yellow cornmeal or polenta; 2 tablespoons molasses; 2 tablespoons sunflower seed oil or light olive oil; 1 cup whole wheat flour; 1¾ cups bread flour; 2 tablespoons sunflower seed oil or light olive oil; 1⅛ cups fat-free milk; 1 tablespoon plus 2 teaspoons gluten; 1½ teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 1¼ cups whole wheat flour; ⅓ cup dark rye flour; 3 tablespoons yellow cornmeal or polenta; 3 tablespoons yellow cornmeal or polenta; 3 tablespoons sunflower seed oil or light olive oil; 3 tablespoons sunflower seed oil or light olive oil; 3 tablespoons molasses; 2¼ cups bread flour; 1 teaspoon salt; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1½ cups fat-free milk

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This is my version of the rye and Indian meal bread that was a favorite in the first thirteen colonies, often paired fresh with rose geranium–apple jelly, or served day-old in slices floating in a thick soup. Every cookbook of the era has a recipe for this bread, and it is still as good today. I have substituted oil for the bacon fat.

Ingredients

1½-Pound Loaf

1⅛ cups fat-free milk
2 tablespoons sunflower seed oil or light olive oil

Asia
India
Bread
Vegetarian

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slici