Multi-Grain Brown Bread

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.

• Ready In: 3 hrs 40 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 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  unbleached bread flour
• 1 1⁄4 cups whole wheat flour
• 3⁄4 cup  medium rye flour
• 1 1⁄2 teaspoons salt (medium coarse sea salt)
• 2  teaspoons instant yeast

Directions

1. In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
2. Put all dry ingredients into mixing bowl.
3. Attach flat beater and mix for 30 seconds.
4. Change to dough hook.
5. Start mixer and slowly add milk blend. Continue to mix until forms a dough ball on hook.
6. Increase speed to 2 and knead for 2-4 minutes until smooth and satiny.
7. Place in pre-oiled bowl and cover. Allow to rise until doubled.
8. Punch down and knead 3or4 times. Shape and place in bread pan.
9. Cover and allow to rise until at least 1" above edge of bread pan.
10. Bake at 350 degrees for 30-40 minutes. Cover top half way through with foil to prevent overbrowning of the crust.
11. Allow to cool on wire rack before cutting.
12. Bread machine
13. In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
14. Put this mixture, along with the remaining ingredients, into the pan of your bread machine.
15. Program the machine for basic white bread, light crust, and press Start.
16. 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.