Rustic Three-Grain Bread

This rustic loaf combines whole wheat, rye, and cornmeal to deliver a rich texture and complex carbohydrates that keep you energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (20 servings), not per serving.

• 1/4 cup yellow cornmeal · 110 kcal in the whole recipe
• 1/4 cup packed brown sugar · 188 kcal in the whole recipe
• 1 teaspoon salt
• 2 tablespoons vegetable oil · 246 kcal in the whole recipe
• 1/4 cup boiling water
• 1 packet active dry yeast · 24 kcal in the whole recipe
• 1/4 cup warm water (105-115°F)
• 1/3 cup whole wheat flour · 147 kcal in the whole recipe
• 1/4 cup rye flour · 107 kcal in the whole recipe
• 2 1/4 cups all-purpose flour · 1019 kcal in the whole recipe

Method

1. In a large bowl, combine the cornmeal, brown sugar, salt, vegetable oil, and boiling water; let cool to lukewarm. Dissolve the yeast in warm water, then stir it into the cooled cornmeal mixture.

   

2. Stir in the whole wheat and rye flours, then gradually add the all-purpose flour until a stiff dough forms. Knead on a lightly floured surface for 5 to 10 minutes until smooth and elastic.

   

3. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled in size. Punch down, let rest for 10 minutes, then shape and place into a greased 9x5-inch loaf pan.

   

4. Cover and let rise again for about 1 hour. Bake in a preheated oven at 375°F (190°C) for 35 to 45 minutes until golden brown and hollow-sounding when tapped, then cool on a wire rack.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.