Multigrain Casserole Bread

1 1/2 cups warm milk
1 cup warm water
1 envelope active dry yeast
3 tablespoons pure maple syrup
3 tablespoons vegetable shorting, at room temperature
2 teaspoons salt
1 1/2 cups cracked wheat flour
1 cup rolled oats (not the quick-cooking kind)
1/2 cup rye flour
2 cups all-purpose flour, plus more if needed

1. In a large mixing bowl, combine the milk, water, yeast, maple syrup, and shortening, stir till the yeast has dissolved, and let sit till bubbly and frothy, about 5 minutes. Add the salt, cracked wheat flour, 1/2 cup of the oats, and rye flour and beat with an electric mixer till smooth. Gradually add the all-purpose flour and beat til the dough in smooth and stiff, adding a little more all-purpose flour if necessary. Cover with plastic wrap and let rise in a warm area till doubled in bulk, about 45 minutes.

3. Preheat the oven to 350 degrees.

4. When the dough has risen, bake till golden brown and hollow-sounding when thumped, 45 to 50 minutes. Let the bread cool slightly, then transfer to a wire rack to cool completely. To serve, cut into slices.

Makes 1 large loaf, 6 to 8 servings.