Multigrain bread

Put all the ingredients into the bread machine except for the butter.

After mixing into a dough, add the softened butter and continue mixing.

Add an appropriate amount of washed and drained raisins and knead them into the dough, then ferment the dough.

Divide the fermented dough into two portions for secondary proofing, and make slashes with a knife.

Preheat the oven for 10 minutes, place the baking tray in the middle-lower layer, set the upper heat to 170°C and the lower heat to 155°C, and bake for 25 minutes.

Freshly baked, the multigrain bread (with more than a dozen kinds of grains) is crispy on the outside and soft on the inside, very delicious and nutritious.