Multi-Grain Brown Bread

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Recipe photo

Multi-Grain Brown Bread

star rating (7) rate this recipe »
Published prior to 2008

This bread is tender, sweet and a delicate beige color. The first few ingredients are mixed together in a blender to homogenize the flavors. The loaf is not a lid-bumper, but it will rise at least two-thirds of the way up the pan. This bread is often served in restaurants; now you can have it whenever you want.

1 1/2-pound Loaf
3/4 cup milk
1/2 cup water
2 tablespoons canola oil (or other vegetable oil)
1 1/2 tablespoons honey
2 tablespoons raisins
2 tablespoons dark brown sugar
1 1/2 cups King Arthur Unbleached Special Bread Flour
1 1/4 cups King Arthur Traditional Whole Wheat Flour
3/4 cup medium rye flour
1 1/2 teaspoons medium sea salt
2 teaspoons instant yeast

In a blender, blend the milk, water, oil, honey, raisins and brown sugar. Put this mixture, along with the remaining ingredients, into the pan of your bread machine. Program the machine for basic white bread, light crust, and press Start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the texture by adding flour or water as needed; the dough should be smooth and supple.

Nutrition information per serving (1/16 of loaf, 54g) 125 cal, 2.1g fat, 4g protein, 20g complex carbohydrates, 3g sugar, 3g dietary fiber, 1mg cholesterol, 208mg sodium, 103mg potassium, 7RE vitamin A, 1mg iron, 42mg calcium, 75mg phosphorus.


  • star rating 01/13/2015
  • Carole in Carolina from KAF Community
  • This is my granddaughter's favorite bread for toast and sandwiches. I agree with the reviewer that it deserves a photo and maybe a better name. I made it once couldn't find the recipe again. I ignored this one because to me "brown bread" is steamed in a can.
  • star rating 11/17/2014
  • Paul99 from KAF Community
  • This is a good recipe that probably deserves a little more attention than 5 comments (maybe if there was a picture of it?). It's very easy to make and is very good, if not spectacular. The headnote correctly notes that this is not a high-rising bread; instead, it has a denser crumb, which was perfect for the grilled cheese I made with it. The instructions are also spot on in saying to check the consistency during the final kneading cycle (always a good idea anyway) as I had to add about 1 1/2 tablespoons of flour to get the dough to come together. All in all, a good, simple recipe using more than 50% whole grain, without added vital wheat gluten. As an aside, I wish you had more recipes for bread baked (not just mixed) in the machine as many of them are older but theyve all worked out well so far.
  • star rating 12/08/2011
  • MichaelG from KAF Community
  • Delicious bread, and it's very resilient in the face of substitutions and hare-brained experimentation. It also stays soft & pleasantly moist longer than most machine breads I make. It's one I count on for guaranteed success.
  • star rating 12/09/2010
  • Ruc from KAF Community
  • Lovely bread! Tastes great and came out very well in my Zo.
  • star rating 08/20/2010
  • Jeanne loves to bake from KAF Community
  • This is probably the best loaf of regular, bake-in-the-machine bread that I have made yet. We had to stop ourselves from sitting and eating the whole loaf! And that was day-old. (We ended up having something come up and didn't eat it the day I baked it.) The loaf is dense, great texture, very moist. I followed the recipe fairly closely. Things that varied from the recipe: I added a bit more honey and raisins, used light brown sugar (just because I ran out of dark), KA unbleached bread flour (not "special"), and a stone ground whole wheat I buy from a mill. I don't know if my rye was medium or not. (It is a bag of Hodgson Mill I had in the freezer and just says 100% whole grain, stone-ground rye flour on it.) I didn't make it back into the kitchen to add anything (flour or liquid) during the kneading phase (that's a step that I have a problem with a lot because of timing), but it was just fine as it was. I use the Zojirushi BB-CEC20 machine.
  • star rating 07/25/2009
  • Momo from Sugar Land, TX
  • i like the bread. But I don't tolerate milk very well, what can be used to replace the milk here? Thanks a lot.
    You may replace the milk with either: Soy, Rice or Nut milk. Frank @ KAF.
  • star rating 07/06/2009
  • Danielle from Oregon
  • This is the best bread machine recipe I've tried. Moist bread with a nice crust. Good for sandwhiches or toast.