Print Options:

Crusty Whole-Grain Bread Recipe

Yields25 Servings

What makes this bread crusty is mixing it in the bread machine and rising it and then taking it out and finishing It in the oven. Bread machines create a good crust and if you want to go from start to finish in the bread machine use the dark crust setting. We’ve going to get a bit creative and use only the dough-cycle and finishing in a conventional oven on a cookie sheet.

 2 cups of water at 110ºF./43ºC.
 2 tsp of salt
 2 tbsp of canola or vegetable oil
 2 tbsp of dark or light molasses
 2 cups of bread flour
 2 cups of whole-wheat flour
 1/2 cup of rye flour
 1/2 cup of oat bran
 2 ¼ teaspoons of bread machine yeast
 2 tsp of anise seeds

Place all of the ingredients into the bread pan in the order indicated in the recipe and select the dough setting.


Keep an eye on the dough ball during the kneading cycle. If it appears to be too dry, add a teaspoon of water at a time to achieve the desired consistency. If the dough ball appears to wet, add a teaspoon of bread flour at a time to achieve dough consistency.


Butter a large baking sheet and roughly shape the dough ball into a loaf shape. Allow to rise for another 30 minutes to an hour.


Preheat the oven to 375ºF. /190ºC.


Brush the top of the loaf with a mix of 1 egg yolk whisked with 1tablespoon of water.


Bake for 1 hour or until the loaf has browned and a tap on the bottom of the loaf makes a hollow sound. Let rest for 10 minutes. Slice and serve.

Nutrition Facts

Servings 25