I do not check this Blog very often (I am working on other projects right now) so please do not expect a quick answer to your questions or comments. Thank you.
This recipe is for a bread machine – one of the best inventions ever!! It wouldn’t have done me much good when my children were growing up (I baked at six loaves at a time) but it’s lovely for the two of us.
1 cup milk
3 tablespoons oil (I use olive)
3 tablespoons honey
1 teaspoon salt
3 cups multigrain flour (I use Robin Hood)
1 tablespoon bread machine yeast
follow directions for your bread machine for whole wheat cycle
this is a 1 1/2 pound loaf
TIPS:
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for vegan diets or dairy allergies – use water instead of milk
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always add the salt first and the yeast last so the salt does not kill the yeast
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add the oil first and use the same measuring spoon for the honey (the honey will slide off easily)
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for a lighter loaf – use 1 cup unbleached white flour and 2 cups multigrain flour
Mrs. Chucklebeary's Garden 
Hi my dear: This looks like a real good
recipe and I should try it some time. Too busy
to bake or cook much at the moment.
By: Mom on March 16, 2010
at 5:25 am
Everyone’s bread machine is different, of course, but my Black and Decker has a tendency to cook dark. I did this on a medium dark setting and it was too dark. The inside was really really yummy, though, so I’ll try it again on the lightest setting.
By: Torry Jean Hyatt on January 29, 2012
at 11:06 am
Sorry to hear the bread came out too dark – sounds like the middle was still edible 🙂 I guess bread machines are like ovens, not all the same temperature for baking!
By: Rosie on January 30, 2012
at 12:51 pm
Perfect Recipe! Thank-you. I had been looking for a recipe to use for my Robin Hood Best for bread Multi Grain flour. This one was the best.
By: chinookcyberschool on May 17, 2012
at 5:35 pm
I also forgot to mention that I used my Sandwich cycle on my Black and Decker bread machine not the whole wheat cycle.
By: chinookcyberschool on May 17, 2012
at 5:44 pm
This is a fantastic recipe. I’ve made it a couple times and it was perfect each time.
By: Paddy on November 18, 2012
at 11:56 am
SO glad you are enjoying this recipe 🙂 Thanks for letting me know it works so well.
By: Rosie on November 19, 2012
at 10:51 am
Hello, I am new at making bread in a breadmaker – came across your recipe but I think the dough is too dry. It didn’t form into a nice ball. Next time, how much more milk should I add? The consistency was very dry and tough. I am hoping it will still turn out ok as I am just about through the rising process. It didn’t rise up very much :-(. Looks like great bread though if I could just get the mixture right.
By: Susan Gage on March 10, 2013
at 6:33 pm
Making good bread takes practise – like doing anything well 🙂 Every batch will require some adjustment: more water (or milk) or more flour. The dough should form a nice smooth ball when it is finished mixing. If you want the bread to rise more – try using the combination of white flour and multigrain flour. Remember to keep the salt at the bottom and the yeast at the top when adding your ingredients or the salt will kill off some of your yeast in the mixing process. Hope this helps. Happy baking – Rosie.
By: Rosie on March 11, 2013
at 11:31 am
Do you make this on basic cycle or whole wheat?
By: dfreeman on March 18, 2013
at 9:00 am
THANKS so much for your question. I have updated the recipe to indicate the whole wheat cycle on your bread machine. Happy baking 🙂
By: Rosie on March 18, 2013
at 10:23 am
I love your recipe but I would like to make a 2lbs loaf. Do you know the quantities for a 2lbs loaf?
Thanks
By: Linda Romr on April 21, 2013
at 5:56 am
Thanks for your question and my apologies for taking so long to reply. Real life sometimes requires our total attention.
From 1 1/2 pound loaf to a 2 is 1/4 more of everything –
1 1/4 cups milk
4 tablespoons oil
4 tablespoons honey
1 1/4 teaspoons salt
4 cups multigrain flour (or use 2 1/2 multigrain PLUS 1 1/2 cups unbleached white flour for a lighter bread)
1 tablespoon yeast (I did not increase the yeast amount but you can add another 3/4 teaspoon if you find the bread does not rise well)
Happy baking!
Rosie
By: Rosie on May 6, 2013
at 7:06 pm
i don”t like the dent left in the bread so i use the dough cycle for almost everything and put the bread in loaf pans if its too wet i add flour too dry i add water before it starts to rise works every time
By: Karen on September 21, 2013
at 9:47 am
Can you use this recipe if making without bread machine? Evidently I would prove dough etc
By: Gerri on April 12, 2014
at 6:29 pm
I have not tried making my recipe without a bread machine but see no reason it wouldn’t work just fine 🙂 I enjoyed kneading bread when I was younger and stronger – really helped reduce my stress levels! HAPPY BAKING!
By: Rosie on April 18, 2014
at 10:32 am
Hello, If I tried the 2 cups multigrain/1 cup white flour, is normal white flour o.k. or should it be bread machine flour? I’m looking forward to trying this recipe as I bought a HUGE bag of multigrain flour and wasn’t crazy about the first loaf I tried.
By: Joanne on April 24, 2014
at 4:25 am
Absolutely fine to use normal white flour – I use unbleached just to cut down on the amount of processing used – but any white flour should work fine. Using all multigrain flour does produce a heavy bread – I prefer the lighter one myself. HAPPY BAKING 🙂
By: Rosie on April 24, 2014
at 10:42 am
Thanks so much – I like a lighter bread as well – now it will just take me longer to get through the giant bag of multigrain though, lol!
By: Joanne on April 25, 2014
at 3:54 am
I keep my flour in the fridge. Lasts longer and no danger of pests invading it. HAPPY BAKING!
By: Rosie on April 28, 2014
at 10:40 am
Does the yeast have to be at room temperature? I made this loaf last weekend and it turned out so beautiful. I tried again tonight and it balled up in little balls. The yeast had just come out of the fridge.
By: Dino on May 1, 2014
at 8:21 pm
You do need to store your yeast in the fridge. I store my flour in the fridge as well, however yeast needs to be warm enough to work properly. I suggest measuring your ingredients and giving them some time to warm to room temperature before starting the bread machine cycle. Hope this helps. HAPPY BAKING!
By: Rosie on May 3, 2014
at 10:35 am
I’m making this right now, but confused about the amount of yeast. I added the 1 tablespoon as in the recipe hoping its not a mistake and doesn’t mean 1 teaspoon!
By: Edale Levene on May 6, 2014
at 9:40 am
Yes – it is 1 tablespoon of yeast. Multigrain is a heavy bread and needs a little more yeast 🙂 HAPPY BAKING!
By: Rosie on May 6, 2014
at 10:40 am
Thank you, the bread turned out deliciously.
By: Edale Levene on May 7, 2014
at 1:57 pm
AWESOME! Thanks for letting me know!
By: Rosie on May 8, 2014
at 10:25 am
I am glad to find your bread machine recipe for multigrain. I have a Williams Sonoma bread machine. I also have just bought a Deep Indian Gourmet 20 lbs bag of multigrain flour. My question is: I like nuts and raisin in my bread, can I put in this recipe? I also like olive in my bread, should I also use olive?
By: Hannah on July 8, 2014
at 5:18 pm
Just follow the directions for your bread maker for adding extras like nuts and raisins – I found it best to add them at the beginning or they don’t mix enough but your machine may be different.
I also make an olive and dried tomatoes with basil bread and it comes out beautifully.
I would suggest using 1 cup white flour and 2 cups multigrain flour as the nuts and raisins will make your bread even heavier.
HAPPY BAKING 🙂
By: Rosie on July 9, 2014
at 11:15 am
Sounds delicious! Can’t wait to try it this weekend. Thank you.
By: Hannah on July 10, 2014
at 6:55 pm
Hi, I can’t use honey as my daughter is under 1. How much brown sugar do you suggest?
By: Helen Walters on August 3, 2014
at 1:43 pm
You can use equal amounts of brown sugar for the honey although your bread will not be as moist (honey helps retain moisture) so you might want to experiment a little with the amount of milk and make sure your dough is a little on the wet side. HAPPY BAKING 🙂
By: Rosie on August 4, 2014
at 12:28 pm
Can I have the recipe for 750g multigrain bread?
By: Cheryl on September 19, 2014
at 8:46 am
Very sorry but I am not able to help you 😦 My recipe is based on weight of loaf (which is what my bread maker gives for options) 1 1/2 pound or 2 pound loaf. Hope someone else can help you.
HAPPY BAKING
Rosie
By: Rosie on September 19, 2014
at 2:55 pm
hi, i would like to try this recipe but no bread machine… can anyone suggest the modifications i would need to the recipe to make it by hand?
By: Candice Sirju on November 23, 2014
at 2:18 pm
Should work just fine with this recipe – remember that heavier breads need to rise twice. You might want to check some regular bread instructions for some help. HAPPY BAKING!
By: Rosie on December 6, 2014
at 9:03 pm
I made this tonight using the mutigrain flour/all purpose flour and it rose beautifully and was deliciously light I just bought a black and decker machine and am new to bread makers….I will definitely use this recipe again.!
By: Shelley on December 18, 2014
at 7:04 pm
THANKS for letting me know you enjoyed my recipe. HAPPY BAKING!!
By: Rosie on December 18, 2014
at 7:56 pm
I’ve played around a bit with this, but have got it now I think. Changes are: water instead of milk (simpler), 2c multi-grain and 1c all-purpose white flour (Robin Hood), and 2 tsp yeast. With 3 tsp (1 tbsp) of yeast I had to stab it down a bit to keep it from rising enough to push against the lid. I used the B&D #3 setting (whole wheat) which includes a 30 minute pause right from the start. with a bit of heat, to let the flour soften slightly.
The manual doesn’t mention this, so at first I thought it was broken! Manual also needs a timing chart showing what the intermediate steps are.
By: Mike Young on February 5, 2015
at 4:17 pm
THANKS for your detailed and very helpful instructions 🙂 HAPPY BAKING!!
By: Rosie on February 6, 2015
at 4:10 pm
I made this recipe for the first time last week. I loved it. I made it in the bread machine but I only do it on the dough setting. I put it a 9″ x 5″ pan (or 2 pans if it’s the larger loaf), let it rise 45 min to an hour and bake it at 350F for 30 min. I prefer it to a loaf that’s been baked in the bread machine.
By: Mary on October 5, 2015
at 5:13 pm
Thanks for sharing your expert advice! HAPPY BAKING!!
By: Rosie on October 17, 2015
at 6:17 pm
Hi, looks good. I’m going to try this tonight, any suggestions as i’m using a kitchenaid mixer to make my dough?
By: DJ on April 6, 2016
at 10:14 am
Hello again 🙂 Just mix, knead and bake like regular whole wheat bread (this means a double rising or your bread will be tough) HAPPY BAKING 🙂
By: Rosie on April 6, 2016
at 2:49 pm
what temp would you bake this at?
By: DJ on April 6, 2016
at 10:25 am
I would try 350F for 35 minutes – might need a bit longer.
HAPPY BAKING 🙂
By: Rosie on April 6, 2016
at 2:44 pm
I have recently brought my 25+ year old Hitachi bread machine out of hibernation … tried a number of Multigrain recipes which all turned out well. I tried this one yesterday and it is the BEST … using Robin Hood Multigrain Flour. Thank you for sharing 🍞😊
By: Brenda Boisvert on May 8, 2018
at 9:35 am
This did not turn out for me. It was a grainy dry oatmeal paste. I have never had bread turn out like that in my machine
By: Charlene on November 13, 2018
at 6:22 pm
Sorry to hear that Charlene – hope you can find a recipe that does work in your machine 🙂
By: Rosie on November 19, 2018
at 3:38 pm
I’ve been using the 2lb loaf recipe with the 3/4 tsp. extra yeast as noted above in a Hamilton Beach bread machine for at least 3 years on the whole grain (#11) setting. I use the delay feature to wake up to fresh bread in the morning. Consistent results and I love the bread it produces – best multigrain bread I have tasted, I no longer buy bread. I use olive oil and whole milk, Lately I’ve substituted 2 cups of Robin Hood whole wheat for 2 of the multigrain flour and increased the milk by 3-4 tbsp. to get a “healthier” loaf. Still comes out great.
By: Art on December 20, 2019
at 12:59 pm
Thank you for sharing your tips! And glad you have found some healthy alternatives to all those additives in store bought bread. HAPPY BAKING 🙂
By: Rosie on December 21, 2019
at 10:13 pm
I would like to try just making a white loaf with this recipe so would I use the same amount of white flour?
By: Brian Rose on July 14, 2020
at 10:38 am
If you use white flour – use the appropriate setting on your bread machine.
Hope is works out well 🙂
HAPPY BAKING
Rosie
By: Rosie on July 14, 2020
at 4:01 pm
Please you don’t say how long at what temp. I hope 400 for 25 min??
By: Margaret Togni Fox on May 19, 2020
at 2:45 pm
This recipe is for use in a bread machine on the whole wheat setting – so time and temperature are set automatically. If you are making the bread by hand – please refer to the instructions for baking multigrain bread in the oven. Hope this helps. HAPPY BAKING – Rosie
By: Rosie on May 20, 2020
at 3:02 pm
I remove the paddle from from bread machine after the last kneading just before it bakes that way I don’t have a huge hole in the bread when it is cooked. Can you provide some good recipes for cinnamon buns please.
By: big bood on August 22, 2020
at 11:40 am
THANKS for the brilliant tip! I really don’t like that hole in the bread either. I am posting my recipe for cinnamon buns which are made with a rich butter and egg dough. Hope it works for you.
HAPPY BAKING
Kristi
By: Rosie on August 22, 2020
at 2:48 pm