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Three-Grain Bread for the Bread Machine
Three-Grain Bread for the Bread Machine Eileen Goltz | Dairy
30 minutes
1 loaf

Do not use quick cooking barley or oats in this recipe.

  • 2 Tablespoons regular barley
  • ½ cup rolled oats, not quick cook
  • ¾ cup plus 2 Tablespoons milk*
  • 1½ teaspoons shortening
  • 1 cup bread flour
  • ⅔ cup whole wheat flour
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • 1 teaspoon active dry yeast

  1. Preheat the oven to 350°F.
  2. Spread the barley and oats in a shallow baking pan. Bake for 15 minutes, stirring every five minutes. Let the barley and oatmeal cool to room temperature.
  3. Place the barley and oatmeal in a blender and blend until the mixture is the consistency of flour.
  4. Add all of the ingredients to the bread machine according to the manufacturer's directions. Bake on Rye Bread cycle.
  • * NOTE: 3/4 cups plus 2 Tablespoons water and 3 Tablespoons dry milk can be substituted for the milk if you want to use the delay cycle.