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    Home / Recipes

    Ancient Multigrain Bread: Bread Machine Recipe

    By Jaime Published in Recipes Last Updated on July 30, 2020

    • 1.5K
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    This is our family’s delicious multigrain bread machine recipe… it’s so easy to make! Enjoy!

    Ancient Grain Bread in Bread Machine

    Do you love bread, too? Bread is one of our favorite treats to make! Some of our favorites we’ve shared with you over the years are Pretzel Bread With Bread Machine Dough, Easy One Hour French Bread, and Whole Wheat Cinnamon Raisin Walnut Bread.
     
    Ancient Multigrain Bread out of Bread Machine
     
    In the last couple weeks I’d gotten stuck on a french bread recipe that my family really enjoys, and I felt awful feeding them so much white flour. We don’t usually eat much white flour, but the crust on this french bread was sooo good! I tried making it 1/3 wheat, but still wasn’t feeling good about it, and I began to experiment with a simple multigrain bread recipe that we enjoyed as much.
     
    Ancient Grain Bread, Sliced
     
    This one is yummy, healthy, simple, and the crust is wonderful. Whether you slather it with a real fruit spread, or with butter, or top it with an egg — this one is sure to be a hit any day of the week!
     
    Ancient Grain Bread, Buttered
     
    This recipe is for your bread machine. Please check in advance to be certain you have a multigrain setting on your machine.
     
    Here’s the bread machine I use. It’s been super dependable and lasted me for several years. I highly recommend it!
     
    You might also like my Komo / Tribest Grain Mill review or my Omega J8006 Nutrition Center Juicer review. Have you tried either of them? I’d love to hear about your favorite kitchen tools in the comments below.
     
    Now, without further ado… let’s bake some bread!

    Ancient Multigrain Bread Machine Recipe

    Ancient Grain Bread in Bread Machine
    Yield: 12

    Ancient Multigrain Bread: Bread Machine Recipe

    Prep Time: 10 minutes
    Cook Time: 5 hours
    Total Time: 5 hours 10 minutes

    This crusty yet soft ancient multigrain bread is easy to throw together in your bread machine.

    Ingredients

    • 3 and 3/4 cups whole wheat flour
    • 2 teaspoons salt
    • 2 tablespoons dry milk
    • 2 and 1/2 tablespoons butter
    • 3 tablespoons brown sugar
    • 2 tablespoons quinoa (uncooked)
    • 1 tablespoon ground flax seed
    • 1 and 3/4 cups water
    • 1 and 1/2 teaspoons quick rise yeast

    Instructions

    1. Place all ingredients into the bread pan, in the order recommended by your bread machine's manufacturer.
    2. Select the multigrain cycle. My Panasonic's multigrain setting takes five hours, but is so worth it!
    3. Remove and cool for one hour before slicing. Enjoy!

    Notes

    Variation: Instead of using only whole wheat flour, you can use two cups of whole wheat flour with one and 3/4 cups of white bread flour.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 362mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g

    Estimates only.

    © LikeaBubblingBrook.com
    Cuisine: American / Category: Recipes
     
    The multigrain cycle on my Panasonic takes a whopping five hours, but it is worth it!
     
    Ancient Grain Bread in the Bread Machine - Pin for Pinterest

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    About Jaime

    Hi, I'm Jaime. With my master's degree in church ministry, plus over 20 years of real life ministry experience (where I've served as the pastor's wife, ministry leader, adjunct professor, and more) I'm on a mission to come alongside you so we can grow together in our faith journey.

    I've been mentioned on Huffington Post, Business Insider, Yahoo, The Penny Hoarder, and more. Welcome!

    Comments

    1. Nanny Y. says

      February 26, 2010 at 8:35 am

      Hi! Very pretty blog! I popped over from The Nourishing Gourmet. Does this make a 2 lb. loaf?

      Reply
      • Joretta says

        August 14, 2019 at 8:56 am

        Xi don’t understand the measurement of water in a hienz grains bread. Would love to make it

        Reply
        • Helen A Warner says

          September 14, 2019 at 12:23 pm

          11/16 cup is pretty close to 3/4 of a cup (which would be 12/16), just take about a tablespoon out.

          Reply
    2. Jaime G says

      February 26, 2010 at 8:56 am

      Thanks, Nanny Y! Yes, it makes a 2 lb loaf.

      Reply
    3. Sarah @ Mum In Bloom says

      August 24, 2010 at 6:52 am

      I think I'm going to make this today but my machine doesn't have a multigrain setting. Do you think I could make it using the whole wheat setting? This sounds soooo delicious!

      Reply
      • Laura says

        November 22, 2020 at 3:11 pm

        This is my base bread recipe for all the breads I make! Thank you, thank you, thank you!!!!

        Reply
        • Jaime says

          November 24, 2020 at 10:44 am

          You’re very welcome, Laura! Thanks for taking the time to circle back and say so!

          Reply
    4. Jaime @ Like a Bubbling Brook says

      August 24, 2010 at 7:23 am

      Sarah, I *think* that would work!

      Reply
    5. Angela says

      January 27, 2011 at 10:39 am

      Can I use freshly ground flour with this recipe?

      What do I substitute if I don't have dried milk

      Thanks! Enjoying your blog!

      Reply
    6. Jaime @ Like a Bubbling Brook says

      January 27, 2011 at 12:34 pm

      @Angela, freshly ground wheat is perfect ๐Ÿ™‚ And, if you want to omit the powdered milk, I think using milk instead of the water would be fine. I haven't tried it that way, but it should work! ๐Ÿ™‚

      Reply
    7. Carolyn says

      December 4, 2011 at 4:43 pm

      Im really looking forward to trying this, Im looking for a new everyday bread recipe & it sounds yummy,
      have a wonderful day.

      Reply
    8. Mishelle says

      October 17, 2016 at 12:49 am

      Is there any way to get estimated measurements for a 1.5 pound loaf? Really want to try this!

      Reply
    9. Nickie says

      December 19, 2016 at 5:05 pm

      my machine does not have a multigrain setting. Just basic, whole wheat, express, sweet, french and dough/pasta. What do you suggest to use?

      Reply
    10. K Mcwherter says

      June 26, 2017 at 6:09 am

      I loved this bread. Right before baking I put chia seed and flax seed on the top with an egg wash first. It made a nice crust, could be cut for sandwich bread or just toasted with butter. I used 2% milk instead of powdered and water. It had good rise but I used 2 tsp yeast. I am making it again today with a few modifications just because I am short on whole wheat flour.

      Reply
      • Jaime Gibbs says

        June 26, 2017 at 8:09 am

        So glad to hear it! Thank you!

        Reply
    11. Donna says

      May 15, 2018 at 8:28 am

      Is 1 11/16 of water correct? Never seen this amount before! How much is that??

      Reply
      • Jaime says

        May 15, 2018 at 8:34 am

        Donna, yes it’s correct ๐Ÿ™‚ It’s roughly 1 and 3/4 of a cup. Hope that helps!

        Reply
    12. Threva says

      June 23, 2018 at 4:26 pm

      Is the quinoa raw, cooked or flour?

      Reply
    13. Barbara says

      February 27, 2019 at 12:05 pm

      What is the nutritional values for this bread?

      Reply
    14. Amber says

      August 24, 2019 at 6:23 pm

      Fantastic recipe. I added sunflower seeds and a couple of tbsp of rolled oats. Then topped it with oats and a variety of seeds when it started the bake cycle. It is fantastic. Thank you!!

      Reply
      • Jaime says

        August 27, 2019 at 9:49 am

        I’m so glad you liked it! <3

        Reply
    15. Kimberley Jones says

      November 15, 2019 at 6:31 pm

      My bread turned out horrible! The bottom wasn’t mixed in, it was just dry caked flour. I’ve used my machine many many times and never have had this happen……. I used the whole wheat setting. Any advice? I want to try it again……

      Reply
    16. Taysia says

      December 17, 2019 at 1:22 pm

      Is the quinoa cooked or raw?

      Reply
      • Jaime says

        December 18, 2019 at 6:22 am

        Raw is fine.

        Reply
    17. Mary B says

      January 2, 2020 at 3:03 pm

      I want to make it but the water you said 111/16 how many cups

      Reply
      • Jaime says

        January 6, 2020 at 1:10 pm

        1 and 11/16 is roughly 1 and 3/4 cups… just a hair less

        Reply
    18. Coralie says

      January 10, 2020 at 8:58 am

      This was fantastic. The bread was fluffy and yet all whole grain. I did unfortunately find the taste to be too salty. Would cutting back to 1.5 tsp dramatically compromise the end result?

      Reply
      • Jaime says

        January 10, 2020 at 9:47 am

        Hi Coralie! I’m glad you liked it… cutting the salt down a bit should work fine ๐Ÿ™‚

        Reply
    19. Joanne Ledlow says

      May 21, 2020 at 1:16 pm

      Thank you for the fabulous recipe. I made the bread yesterday. It is delicious and in the words of my 24 year old son, it is a keeper!!

      Reply
      • Jaime says

        May 21, 2020 at 2:15 pm

        Yay! So happy to hear this!

        Reply
    20. Robin says

      June 23, 2020 at 3:36 pm

      We make this loaf about 2-3 times a week. We love it! I thought I’d ask if you know of a solution… the top tends to concave by the end of it. Why do you think this is happening? I’m measuring everything but eyeballing butter.

      Reply
    21. Dianne says

      August 8, 2020 at 5:00 pm

      This sounds very good and would like to try it. I would like to substitute olive oil for the butter, and also substitute honey for the brown sugar. Would I need to adjust any of the other ingredients if I did that?

      Reply
    22. Marguerite says

      November 12, 2020 at 5:06 am

      same query, also is it okay to use all purpose flour instead of bread flour?

      Reply
      • Jaime says

        November 16, 2020 at 9:09 am

        It should be fine, it just may not rise as much and you’ll have a slightly smaller loaf.

        Reply

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    Welcome!

    I'm Jaime (pictured with my husband, Pierre). We're passionate about Jesus, the Word, and encouraging believers. And coffee. Definitely coffee.

    With my master's degree in church ministry, plus over 20 years of real life ministry experience (where I've served as the pastor's wife, ministry leader, adjunct professor, and more), I'm on a mission to come alongside you so we can grow together in our faith journey.

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