Bread Machine Multgrain Bread

This bread machine multigrain loaf packs eight different grains and flours into a single tin, which is more than most so-called multigrain breads at the supermarket bother with. The base is bread flour for structure, but it’s the parade of supporting players (whole wheat, soy, triticale, millet, cracked wheat, bran flakes, ground flax, plus a teaspoon of cornmeal for crunch) that gives this loaf its complex, nutty character.

Triticale is the surprise standout. It’s a wheat-rye hybrid grain with the soft chew of wheat and the earthy tang of rye, and it gives this bread a noticeably deeper flavor than a plain whole wheat loaf. The recipe note offers a substitute (one tablespoon all-purpose plus one tablespoon rye flour) if your local store doesn’t carry it.

The procedure is the standard bread machine load: dry ingredients first into the pan, liquids next, and the yeast goes into the dispenser drawer separately so it doesn’t activate before the kneading cycle starts. A tablespoon of honey gives the yeast something to feed on, and a single tablespoon of butter softens the crumb without weighing it down.

Kitchen Tips

• Use bread flour, not all-purpose, for the main flour. The extra protein gives the loaf the structure to hold up all those heavy whole grains.
• Warm the water to between 105°F and 110°F (40°C to 43°C) for the best yeast activation if your machine doesn’t have a delayed-rise function.
• Toast bran flakes briefly in a dry skillet before adding for an even nuttier flavor.
• Cool the loaf on a wire rack at least 30 minutes before slicing or the crumb will gum up the knife.

Variations

• Stir in a tablespoon of sunflower seeds or pumpkin seeds for surface crunch.
• Swap honey for molasses for a darker, more rye-leaning loaf.
• Replace half the water with whole milk for a softer, sandwich-style crumb.