Tri-Grain Bread

This bread machine loaf blends three grain flours for a hearty, wholesome bread with more character than plain white. Bread flour provides the gluten structure, while barley flour adds a slightly sweet, malty flavor and oat flour contributes a soft, tender crumb.

The applesauce is the interesting move here. It replaces oil or butter as the fat source, keeping the bread moist while adding just a hint of natural sweetness that pairs with the brown sugar. You won’t taste apple in the finished loaf, but you will notice the crumb stays soft longer than a lean bread typically does.

Vital wheat gluten helps compensate for the barley and oat flours, which don’t develop gluten on their own. Without it, the non-wheat flours would drag down the rise and leave you with a dense, heavy loaf.

Kitchen Tips

• Measure flour carefully: Too much flour is the most common bread machine mistake. Spoon it into the measuring cup and level it off rather than scooping.
• Check the dough ball during the first knead cycle. It should form a smooth, slightly tacky ball. Add water a teaspoon at a time if it’s too dry.
• Wheat germ adds nutrition but can go rancid quickly. Store it in the fridge or freezer.
• Cool completely before slicing for the cleanest cuts. Multigrain breads are especially prone to crumbling when sliced warm.

Variations

• Seed-studded: Add sunflower seeds or flaxseeds for extra crunch and fiber.
• Honey oat version: Swap the brown sugar for honey and increase the oat flour for a sweeter, softer loaf.