This popular recipe was printed in the Kansas Wheat Commission's 30th Anniversary Recipe Book in 1987.

Ingredients:
1 Pound Loaf (8 slices) 

7/8 cup water (80 degrees F) 
1 tbsp vegetable oil 
1 3/4 cups bread flour 
1/4 cup whole wheat flour 
2 tbsp rye flour 
2 tbsp cornmeal 
1 tbsp brown sugar 
1/2 tsp salt 
1 1/2 tsp bread machine yeast 

Ingredients: 
1 1/2 Pound Loaf (12 slices) 

1 cup water (80 degrees F) 
1 1/2 tbsp vegetable oil 
2 cups bread flour 
1/3 cup whole wheat flour 
3 tbsp rye flour 
3 tbsp cornmeal 
1 1/2 tbsp brown sugar 
3/4 tsp salt 
1 3/4 tsp bread machine yeast 

Ingredients: 
2 Pound Loaf (16 slices)

1 1/2 cups water (80 degrees F) 
2 tbsp vegetable oil 
3 1/4 cups bread flour 
1/2 cup whole wheat flour 
1/4 cup rye flour 
1/4 cup cornmeal 
2 tbsp brown sugar 
1 1/4 tsp salt 
2 tsp bread machine yeast 

Instructions

Have ingredients at room temperature. Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off. 

Add ingredients to bread machine pan in the order suggested by the manufacturer. Recommended cycle: BASIC/WHITE BREAD cycle; medium crust color. 

It is all right to open the machine and touch the dough to check its consistency. Do this about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1/2 to 1 tablespoon at a time; if it is too wet, add flour 1 tablespoon at a time until right dough consistency is reached. 

Remove bread from pan and cool on a wire rack. 

Nutrition Information

One slice provides 115 calories, 4 g protein, 22 g carbohydrates, 2 g fat, 0 mg cholesterol, 1 g dietary fiber, 4 mg calcium, 40 mg potassium and 148 mg sodium.