Multigrain Trail Bread

Cuisinart original


large 2 pound loaf


1¼      cups water, room temperature 
2½      tablespoons unsalted butter, cut into ½-inch pieces, room temperature
2         tablespoons granulated sugar 
1¼      teaspoons Kosher salt 
2½      cups whole-wheat flour 
1½      cups unbleached all-purpose flour 
2         tablespoons Rye flour 
2         teaspoons instant yeast 
¾        cupt rail mix or granola (any type) 

Nutritional information

Nutritional information per serving (2-ounce slice):
Calories 140 (16% from fat) • carb. 26g • pro. 4g • fat 3g • sat. fat 1g • chol. 4mg • sod. 161mg • calc. 13mg • fiber 3g


Whole Wheat Program | Delay Start Timer: Yes

1. Put all dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection
Bread Maker. Put the mix-ins in the Automatic Mix-in Dispenser.
2. Press Menu to select the Whole Wheat program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices
and then press Start/Stop/Pause to begin the program.
3. If desired, when the paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle, reshape the dough, and
replace in the bread pan, seam side down. Press Start/Stop/Pause to continue.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

To Prepare Using Rapid Program
Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast
for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.
Press Start/Stop/Pause to begin the program and then continue with Step 3 in the recipe above.