MULTIGRAIN BREAD (2 LB LOAF)
I wanted a nice, fibre-rich bread that didn't weight a ton, something healthy that even my husband would eat! Hope you enjoy it as much as I do!
Provided by kitteny
Categories Yeast Breads
Time 3h40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in order listed or according to your bread machine manufacturers instructions. Put settings for a 2 lb loaf, multigrain loaf for a light or medium crust. Wait and enjoy!
Nutrition Facts : Calories 175.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 3.8, Sodium 158.7, Carbohydrate 28.4, Fiber 4.1, Sugar 4.6, Protein 5.9
ORGANIC MULTIGRAIN LOAF
Provided by Food Network
Time 12h50m
Yield 2 (1 pound 4 ounce) loaves
Number Of Ingredients 9
Steps:
- Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.
MULTIGRAIN BREAD
This recipe comes from my Betty Crocker cookbook, though I have adapted it somewhat. This loaf rises quite high and makes great sandwich bread. Although it is supposed to be a 1.5 lb loaf, it worked as a 2 lb loaf for me.
Provided by Jen in Victoria
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 8
Steps:
- If making in a bread maker, put all ingredients in bread machine pan and cook on the whole wheat cycle.
- If making in a stand mixer, combine water, sugar, salt, margarine and yeast.
- Add remaining ingredients.
- Knead until a smooth ball forms, about 3-5 minutes.
- Let dough rise for 45 minutes.
- Punch down and form into a loaf.
- Place in greased loaf pan.
- Let rise for 45 minutes.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 302.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 523.9, Carbohydrate 57.4, Fiber 5.5, Sugar 6.9, Protein 8.9
MULTIGRAIN AND SEED BREAD
Steps:
- In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
- Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
- Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
- Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
- Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
- In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
BREAD MACHINE MULTIGRAIN LOAF
Plug in your bread machine. Here's a delicious way to enjoy grains.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 16
Steps:
- Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 5 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 260 mg, Sugar 4 g, TransFat 0 g
PILGRIMS' MULTIGRAIN BREAD (BREAD MACHINE)
Make and share this Pilgrims' Multigrain Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
MULTIGRAIN BREAD FOR ABM (AMISH FRIENDSHIP STARTER)
I am always making up new recipes to use up my endless supply of Amish Friendship Bread Starter. This is a nice and hearty multigrain bread. I actually used 1/2 cup of Katzen's recipe #384672. . .that being said, I have written this recipe assuming you don't have a bucket of it in the pantry (as I do). Also feel free to sub out any of the grains for what you have on hand, just make sure it totals 8 T (i.e. rolled oats, quinoa, or increase amounts of the other ingredients). This makes about a 2 lb loaf.
Provided by januarybride
Categories Yeast Breads
Time 3h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Place ingredients in bread maker in the order suggested by your ABM manufacturer (mine is a Corner Bakery and it is supposed to go in as written above). Some are wet to dry and others are dry to wet.
- Cook on French Bread Setting on Light crust for best results.
Nutrition Facts : Calories 160.8, Fat 3.1, SaturatedFat 0.4, Sodium 391.2, Carbohydrate 28.8, Fiber 3.1, Sugar 0.3, Protein 5.2
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 BREAD
This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g
HEALTHY MULTIGRAIN AND SEED BREAD
This bread is a staple in my house, it is hearty and is easily adjustible to what you have on hand. No need to knead. :-) High in Omega 3 and fiber. Whole wheat, cornmeal, flax, whet germ or whatever you have on hand. I like it toasted with my veggie burger. My DH likes his with cold chicken, spicy mustard and lettuce. I've even made the most delicious crutons with this bread some butter, garlic and season salt. Healthy has never been this easy or delicious.
Provided by PrincessPage
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
- Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
- Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
- Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
- ** You can experiment with different flours based on what you have in your pantry.
- ** Try adding different seed combinations or pine nuts -- yum.
Nutrition Facts : Calories 234.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 2.6, Sodium 15, Carbohydrate 31.1, Fiber 3.9, Sugar 5.7, Protein 7.1
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