Three-Grain Bread

Looking to try something new this month? How about baking a delicious loaf of three-grain bread? This recipe combines the goodness of wheat and all-purpose flour, with the added nutritional benefits of unbleached flour and the wholesome goodness of uncooked old-fashioned oats.


  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 package rapid-rise active dry yeast
  • 1 cup milk
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ cup uncooked old-fashioned oats
  • ¼ cup whole grain cornmeal, plus additional for dusting

Optional Ingredients:

  • 1 egg, beaten with 1 tablespoon water (optional)
  • 1 tablespoon old-fashioned oats for topping (optional)


  1. Preheat the oven to 375°F. Bake the finished product for 25 – 30 minutes.
  2. In a large bowl, combine whole wheat flour, all-purpose flour, and yeast. In a small saucepan over low heat, warm the milk, honey, olive oil, and salt. Stir this milk mixture into the flour mixture; beat with the dough hook of an electric mixer at high speed for 3 minutes. Mix in oats and cornmeal at low speed. If the dough is too wet, add additional flour by teaspoonfuls until it begins to come together.
  3. Beat on medium speed for 5 minutes after a ball of dough forms. Place the dough in a large oiled bowl; turn it once to coat. Cover and let the dough rise in a warm place for about 30 minutes to 1 hour.
  4. Place the risen dough into your bread pan and put it into the oven.
  5. After baking, let the bread cool on a wire rack. Optionally, you can brush the top with a beaten egg-water mixture and sprinkle old-fashioned oats for a decorative topping.

Once cooled, slice into the bread and enjoy it fresh, perhaps smothered in butter. 😊