I'm assuming you mean yeast bread. Do you have a bread machine or standing mixer? That will probably change the kinds of answers you get. My favorite recipe is from the Better Homes and Gardens Cookbook. It gets raves every time and is simple to make. I've worded this recipe as if you were going to be kneading by hand.
Mixed Grain Bread
3 1/2 to 4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups of milk
3/4 cups of water
1/2 cups of cracked wheat (sometimes packaged as bulghur)
1/4 cup cornmeal
1/4 cup packed brown sugar
3 tablespoons cooking oil (I usually use butter instead)
1 1/2 teaspoons of salt
1 1/2 cups whole wheat flour (I've had success substituting more wheat flour for all-purpose above, but it makes your dough stickier)
1/2 cup rolled oats
Rolled oats
1. Combine 2 cups of the all-purpose flour and the yeast. Set aside.
2. In a medium saucepan, combine milk, water, cracked wheat, cornmeal, brown sugar, oil (butter) and salt. Heat and stir over medium-low heat until lukewarm (I usually stick my finger in it...not technically kosher, but if it feels like bathwater, I say it's done) or 120-130 degrees F.
3. Add the milk mixture to the flour and yeast mixture.
4. Stir for 3-5 minutes.
5. Using a wooden spoon, stir in the whole wheat flour, the 1/2 cup rolled oats, and as much as the remaining all-purpose flour as you can. For me, this usually is where the kneading starts.
Here you can find a good tutorial on kneading.
6. Turn out the dough onto a lightly floured surface. I usually use my kitchen table for this, as it is lower and gives me greater leverage (I have weak skinny arms!). Knead in enough of the all-purpose flour to make a dough that is smooth and elastic, not sticky. You should knead for about 8 minutes.
7. Shape the dough into a ball, and place it into a greased bowl (I usually use butter to grease), turning once to grease the surface of the dough. Cover and let rise in a warm place until the dough has doubled in size (about 1 hour).
8. Punch the dough down and turn out onto a lightly floured surface; divide in half. Cover and let the dough rest for 10 minutes.
9. Grease two 8x4x2 inch loaf pans. If you don't have a loaf pan you can shape the dough however you want and bake on a stone or cookie sheet, but the crust will be crispier and you probably won't want to bake it as long.
10. Shape the dough into loaves and place it into greased pans. Cover the pans and let the dough rise until nearly double in size (30 mins-ish).
11. Brush the tops of the loaves with water and sprinkle with additional rolled oats. Bake in a 375-degree oven for 30-35 minutes until the bread sounds hollow when tapped.
12. Remove pans from oven, then immediately remove loaves from pans and cool on wire racks.
13. Try to refrain from eating the bread...it will be hot for a while!
I hope I helped! This is a great beginners recipe because it is complicated enough to feel like an accomplishment, but easy enough to not mess up!
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