Rustic Multi-Grain Bread

• 4 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1/2 cup rye flour
• 1/2 cup packed brown sugar
• 2 tablespoons sugar
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 2 cups milk
• 1/2 cup water
• 3 tablespoons vegetable oil

1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120u0b0-130u0b0. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

allpurpose, whole wheat flour, rye flour, brown sugar, sugar, active dry yeast, salt, milk, water, vegetable oil

Taken from www.tasteofhome.com/recipes/rustic-multi-grain-bread/ (may not work)