MULTI-GRAIN BREAD
This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.
Provided by LUv 2 BaKE
Categories Yeast Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
- Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
- In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
- Beat in hot cereal mixture and egg.
- Using electric mixer beat for 2 minutes at high speed.
- Stir in enough remaining whole wheat flour to make a stiff batter.
- With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
- Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
- Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
- Remove from pan, cool on a rack.
Nutrition Facts : Calories 106.3, Fat 2.6, SaturatedFat 0.3, Cholesterol 11.6, Sodium 5.9, Carbohydrate 18.9, Fiber 2.1, Sugar 2.5, Protein 3.4
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.
HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
- Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
MULTI GRAIN BREAD
found this recipe after a search for a Milton's-type multi grained bread and wanted to see if the nutritional information compared
Provided by Brewmiss96
Categories Yeast Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
- Or of course, skip all that and use a bread machine (you might want to halve the recipe though).
Nutrition Facts : Calories 136, Fat 2.9, SaturatedFat 1.4, Cholesterol 22.7, Sodium 313.1, Carbohydrate 24.8, Fiber 3.8, Sugar 3.5, Protein 4.3
MULTI GRAIN BREAD
OH, this is so good! I love homemade bread and this is one of my favorite recipes. Is a little healthier than most bread recipes with all the bran, oats, wheat germ, and yogurt it it.
Provided by paula giles
Categories Yeast Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Heat water, yogurt, and vegetable oil to boiling.
- Stir in oats, wheat germ and bran.
- Set aside until cooled to very warm (about 30 minutes).
- Meanwhile combine 1 cup flour, sugar, yeast, and salt.
- Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
- Knead until smooth, about 6-8 minutes.
- Cover let rest 10 minutes.
- Divide dough, place in will greased loaf pan.
- Cover and let double in size.
- Bake at 350°F until golden brown.
Nutrition Facts : Calories 2011.7, Fat 44.9, SaturatedFat 9.1, Cholesterol 227.4, Sodium 2502.6, Carbohydrate 341.1, Fiber 20.4, Sugar 35, Protein 61.1
MULTI-GRAIN BREAD
After searching everywhere for a easy Multi-Grain Bread recipe, that didn't have a ton of ingredients or too many steps I finally decided to make my own. I might try topping this with rolled oats or sunflower seeds some time. I took a whole wheat bread machine recipe I knew worked well and added cereal mix soaked in water and added more yeast and more gluten flour. The directions are for a KitchenAid Stand Mixer. Can be made Dairy Free.
Provided by tasb395
Categories Yeast Breads
Time 15m
Yield 4-5 loaves
Number Of Ingredients 11
Steps:
- Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
- Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
- Add milk to measuring cup and add hot water.
- Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
- Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
- Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
- Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
- Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
- Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.
Nutrition Facts : Calories 1127.7, Fat 19.9, SaturatedFat 5.4, Cholesterol 8.5, Sodium 2389.2, Carbohydrate 215.8, Fiber 31, Sugar 36.3, Protein 37.9
MULTI-GRAIN AND MORE BREAD (BREAD MACHINE)
This bread is called "Multi-Grain and More" because it is so packed with good-for-you stuff. All those grains give it a full, rich flavor and enough body to stick to your ribs. If you want the benefits of cereal and the timeliness of toast, this is the bread for you! From Electric Bread.
Provided by Bev I Am
Categories Breads
Time 2h10m
Yield 1 Extra Large 2lb Loaf
Number Of Ingredients 12
Steps:
- Put ingredients in your bread machine according to your manufacturer's recommendations.
- Success Hints: Any unsweetened multi-grain cereal should work in this bread.
- For accent and crunch, sprinkle a few oats on top after the final rise.
- This recipe can be made with the whole wheat, white, rapid, or delay bake cycle.
FLUFFY MULTI-GRAIN BREAD
The many ingredients of this hearty bread make it a nutritious, satisfyingly delicious European-style offering. The flavor is enhanced when toasted for your morning breakfast! I've adapted it from a recipe found in a cooking magazine. My family prefers the bread made this way. It freezes well, too! Walnuts or Pecans work equally well. I've tried this with other yeasts, but Fleischman's works best due to its ability to proof the heavier texture of the bread.
Provided by Wilmom
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
- Stir. Cover (I use a dinner plate).
- Let stand 1 hour.
- Remove cover.
- Add 1 cup cool water; stir to combine all ingredients.
- Add yeast; stir to dissolve yeast.
- Continue stirring to combine ingredients well; or use large mixer to mix well.
- Mix just until combined.
- Mix flours together in separate bowl.
- Attach dough hook to mixer. Start on low speed.
- Add flours to cereal mixture, one cup at a time.
- Add flax, sunflower seeds, and nuts.
- Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
- Remove from mixer and place on floured bread board.
- Knead 5 minutes.
- Clean mixer bowl.
- Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
- Place dough in bowl, then flip it over so that oiled side is on top.
- Turn on your oven light (this provides the warmth to proof your dough.
- Place bowl in the oven. Close the door.
- Let rise till double (about 1 hour).
- Remove from oven (leave the light on and re-close the door).
- Place on floured bread board.
- Separate in two pieces.
- Knead each piece 5 minutes.
- Form each into a cylinder, to fit the loaf pan.
- Oil 2 loaf pans.
- Place dough in loaf pans.
- Return to oven. Close door. Leave the light on.
- Let rise 1 hour or till dough mounds above the top of the pans.
- Bake 35-40 minutes at 375°F.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 6.8, Sodium 422.8, Carbohydrate 29.9, Fiber 3.1, Sugar 5.1, Protein 5
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