Multigrain Loaf

kingarthurbaking.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 cups (240g) King Arthur Unbleached All-Purpose Flour

½ cup (57g) King Arthur White Whole Wheat Flour

½ cup (45g) old-fashioned rolled oats

¼ cup (35g) yellow cornmeal

¼ cup (28g) King Arthur Organic Pumpernickel Flour*

¼ cup (35g) sunflower seeds

¼ cup (53g) light brown sugar or dark brown sugar, lightly packed

1 tablespoon (7g) Whole Grain Bread Improver

2 teaspoons instant yeast or active dry yeast

1 ½ teaspoons (9g) salt

¼ cup (36g) buttermilk powder, ¼ cup (28g) Baker's Special Dry Milk, or nonfat dry milk

3 tablespoons (43g) butter, softened

1 to 1 ¼ cups (227g to 283g) lukewarm water*

You'll use the greater amount of water in the winter (or when it's cool and dry), the lesser amount in the summer (or when it's humid).

Also known as whole rye flour.

Directions at kingarthurbaking.com

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