MULTIGRAIN BREAD
It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
SEEDED MULTIGRAIN BREAD
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 16
Steps:
- Bring a small saucepan of water to a boil. Add wheat berries, and gently boil for 20 minutes. Drain, and let cool. In the bowl of an electric mixer, combine 1/4 warm cup water, yeast, and honey. Let stand until yeast is foamy, about 10 minutes. Add sponge, and mix on low speed until combined, about 1 minute. Add flours, rye meal, cracked wheat, millet, flax, salt, and remaining 2 1/4 cups warm water; mix, using the paddle attachment, on low speed for 2 minutes. Change to dough hook, and mix on medium-low speed for 6 minutes. Add sunflower seeds and cooked wheat berries; mix for 1 minute. Pull dough down from the hook, and press the dough into the seeds at the bottom of bowl. Continue to mix until the seeds are completely incorporated and the dough is wet and tacky, 2 minutes. Alternatively, knead the dough by hand, 15 to 20 minutes.
- Transfer to a lightly floured surface, and knead by hand, four or five turns, into a ball. Place the dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until increased to 1 1/2 times the size, about 2 1/2 hours.
- Punch down dough, and fold it over onto itself four or five times. Turn folded side face down in the bowl. Cover, and let rise in a warm place until doubled in bulk, 1 hour.
- Liberally sprinkle two braided Brotformen, if using, with flour. Turn dough onto a lightly floured surface, and cut in half. Cover one piece of dough loosely with oiled plastic wrap. On an unfloured surface, knead the other piece of dough into a ball. Cup your hands around it, and move it on the work surface in small, circular motions, until top is rounded and bottom is smooth.
- Place the shaped loaf, bottom up, in a Brotform. Cover loosely with lightly oiled plastic wrap and then with a towel. Repeat shaping process with the second piece of dough. (If you're not using Brotformen, shape dough in the same way, and place on parchment dusted with coarse cornmeal; coat the bottom and 1 inch up the sides with cornmeal. Cover loosely with oiled plastic wrap and then with a clean towel.) Let loaves rise in a warm place until doubled in bulk, about 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
- Transfer one loaf from a Brotform to a baker's peel or baking sheet sprinkled with coarse cornmeal. Using a razor blade or serrated knife, slash the top 1/4 to 1/2 inch deep. Slide onto the baking stone. Repeat with second loaf. If not using a stone, slash tops and bake on a cornmeal-dusted baking sheet. Quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown and hollow sounding when tapped on the bottom, about 25 to 30 minutes. If the bread darkens too quickly, lower temperature to 425 degrees after 15 minutes of the baking time. Let bread cool on a wire rack for at least 30 minutes before slicing.
MULTIGRAIN BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
More about "honey multigrain bread recipes"
MULTI-SEED AND GRAIN HONEY BREAD | KAREN'S KITCHEN …
Web Feb 11, 2019 Place the log into the pan. Let the loaf rise until doubled. Whisk together egg, water, and salt. Mix together the topping seeds. …
From karenskitchenstories.com
Cuisine AmericanCategory BreadServings 1Estimated Reading Time 3 mins
From karenskitchenstories.com
Cuisine AmericanCategory BreadServings 1Estimated Reading Time 3 mins
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
Web Aug 31, 2020 Oats Sunflower seeds All-purpose flour Honey Butter Active-dry yeast Salt You should be able to find most of the grains and flours at …
From completelydelicious.com
4.9/5 (27)Total Time 2 hrs 45 minsCategory Side DishCalories 297 per serving
From completelydelicious.com
4.9/5 (27)Total Time 2 hrs 45 minsCategory Side DishCalories 297 per serving
MULTIGRAIN BREAD RECIPE - THE WOKS OF LIFE
Web May 10, 2023 Posted: 5/10/2023 Updated: 5/10/2023 Nothing is quite as daunting as walking into the kitchen with the expectation of churning out …
From thewoksoflife.com
5/5 (49)Total Time 5 hrs 5 minsCategory Bread And PizzaCalories 168 per serving
From thewoksoflife.com
5/5 (49)Total Time 5 hrs 5 minsCategory Bread And PizzaCalories 168 per serving
HONEY MULTIGRAIN BREAD - HOMEMADE HOME
From homemadehome.com
Cuisine AmericanTotal Time 3 hrs 10 minsCategory BreadPublished Feb 22, 2022
MULTIGRAIN BREAD RECIPE (BREAD WITH SEEDS) - SUEBEE …
Web Nov 2, 2022 Water – You need to use warm water to activate the yeast. You should be able to keep a finger in it, without it being too hot. Honey – I always use raw honey. This is what gives it a slightly sweetened flavor. …
From suebeehomemaker.com
From suebeehomemaker.com
MULTIGRAIN BREAD RECIPE | BREAD RECIPES | PBS FOOD
Web Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. …
From pbs.org
From pbs.org
EASY MULTIGRAIN BREAD RECIPE | KING ARTHUR BAKING
Web Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let …
From kingarthurbaking.com
From kingarthurbaking.com
MARY LOU'S HONEY MULTIGRAIN WHEAT BREAD (ABM) - BIGOVEN
Web Wet ingrediants in first. use the tablespoon for oil first - then the honey won't stick to the …
From bigoven.com
From bigoven.com
MULTIGRAIN BREAD - GATHER FOR BREAD
Web Oct 7, 2015 Place in a lightly greased large bowl. Cover tightly with plastic and let rise at …
From gatherforbread.com
From gatherforbread.com
EASY, HOMEMADE MULTIGRAIN BREAD RECIPE - OLD WORLD …
Web Jan 19, 2021 Ingredients 7 grain cereal* Active dry yeast All-purpose flour Extra virgin olive oil Brown sugar or honey Salt *You can use any multigrain cereal – such as 9 grain, 10 grain, etc… We used this War Eagle Mill, …
From oldworldgardenfarms.com
From oldworldgardenfarms.com
HONEY FLAXSEED MULTIGRAIN BREAD RECIPE - WONDER …
Web 1. Heat 2 1/4 cups milk in small saucepan. 2. Add 1/2 cup each of millet, flax seed, poppy seed, sunflower seed, and sesame seed. 3. Add 6 Tablespoons butter . I like to add the butter now because it melts when …
From wonderfilleddays.com
From wonderfilleddays.com
MULTIGRAIN BREAD RECIPE - I HEART EATING
Web Jan 14, 2023 Mix the hot cereal and boiling water together. Let it stand until it reaches 100F, about 1 hour. Once it reaches temperature add it to the bowl of a stand mixer. Add the butter, honey, yeast, and salt. Stir to …
From ihearteating.com
From ihearteating.com
MULTIGRAIN BREAD - BONITA'S KITCHEN
Web Apr 5, 2020 Place warm water in small glass bowl, add yeast then stir, then add honey or sugar and let rise for 5 minutes, (start to foam) In a large bowl add, 1/2 tsp multigrain seeds, 1/2 tsp sesame seeds, 1/2 tsp flex …
From bonitaskitchen.com
From bonitaskitchen.com
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
Web Jan 25, 2021 Author: Sally Published: 01/25/2021 Updated: 02/22/2022 This post may contain affiliate links. Read our disclosure policy. This homemade soft multigrain bread is prepared with multigrain hot cereal …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
HONEY MULTIGRAIN BREAD RECIPE | COOKTHISMEAL.COM
Web Stir in salt, oil and honey; let cool until lukewarm. 2. In a large bowl, combine the cooled …
From cookthismeal.com
From cookthismeal.com
MULTIGRAIN HONEY BREAD - CHATEAU ELMA
Web Jan 11, 2020 Cook time 25 mins Total time 2 hours 55 mins Author: Tammy Serves: 2 loaves Ingredients 1 cup Red River Cereal 1½ cup boiling water 1 cup warm water (110 degrees F/45 degrees C) 1 tablespoon …
From chateauelma.com
From chateauelma.com
HONEY OATMEAL BREAD - SEASONS AND SUPPERS
Web Apr 16, 2020 Step 1: Soak the oats in boiling water with the butter and salt, for 20-25 minutes. Step 2: Check the temperature of the mixture. Make sure it’s cooled to lukewarm, about 110F. If it’s too hot when you add your …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
HONEY WHOLE WEED MULTI GRAIN BREAD | INFUSED EATS
Web 1 tablespoon whole grain oats/ steel cut oats and/or flax seed (optional for topping) 1. Grind cannabis and decarboxylate in an oven safe ramekin in oven set at 250° F for 25 minutes. 2. Mix olive oil into cannabis in …
From infusedeats.com
From infusedeats.com
ORGANIC HONEY WHOLE GRAIN BREAD RECIPE - HOSTESS AT HEART
Web Feb 28, 2023 February 28, 2023 95 Comments Recipes » Organic Honey Whole Grain …
From hostessatheart.com
From hostessatheart.com
You'll also love
Related Search