Molasses Multigrain Bread

Wholesome Favorites

Slightly chewy and delicious, this multigrain bread is perfect with a hot bowl of soup!





2 round loaves

Prep Time

25 minutes

Rise Time

2 hours

Bake Time

30 to 35 minutes


  • 1 cup warm water (100˚ to 110˚F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 2 tablespoons corn oil
  • 2 egg yolks
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 1-1/4 to 1-3/4 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup quick oats (not instant)
  • 1/4 cup wheat germ
  • 1/4 cup cornmeal


Dissolve yeast in warm water in a large mixer bowl; let rest 5 minutes.  Add oil, egg yolks and molasses and blend well.  Add salt, 1 cup bread flour, whole wheat flour, rye flour, milk powder, oats, wheat germ and cornmeal.  Beat for 2 minutes on medium speed.  Add enough remaining bread flour until a soft dough forms.  Knead on lightly floured surface for 5 to 6 minutes.  Place in a greased bowl, turning to coat.  Cover and let rise in a warm, draft-free place about 1-1/2 hours, until doubled in size.

Punch dough down; divide in half.  Form each dough portion into a 5 to 6-inch ball; place on a greased baking sheet.  Cover and let rise about 30 minutes.  Bake in preheated 350°F oven for 25 to 30 minutes until golden brown on top.  Remove to wire rack to cool.

Tips for Gifting:  After first rise and shaping, brush loaves with water and sprinkle with wheat germ or oats.  Let rise and bake as directed.  Package with your favorite flavored butter.