Bread Machine Multigrain Bread Recipes

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BREAD MACHINE MULTIGRAIN LOAF



Bread Machine Multigrain Loaf image

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

1 1/4 cups water
2 tablespoons butter or margarine, softened
1 1/3 cups Gold Medal™ Bread Flour
1 1/3 cups Gold Medal™ Whole Wheat Flour
1 cup 7-grain or multigrain hot cereal (uncooked)
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons bread machine yeast
1 1/2 cups water
2 tablespoons butter or margarine, softened
1 1/2 cups Gold Medal™ Bread Flour
1 1/2 cups Gold Medal™ Whole Wheat Flour
1 1/4 cups 7-grain or multigrain hot cereal (uncooked)
1/4 cup packed brown sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast*

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

BREAD MACHINE MULTIGRAIN BREAD



Bread Machine Multigrain Bread image

This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 12

1-1/3 cups water (70° to 80°)
2 tablespoons shortening
2 tablespoons honey
1/2 cup seven-grain cereal
1/3 cup flaxseed
2 tablespoons nonfat dry milk powder
2 tablespoons unsalted sunflower kernels
1 tablespoon sesame seeds
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast

Steps:

  • In bread machine pan, place all the 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 of water or flour if needed).

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

HEARTY MULTIGRAIN BREAD



Hearty Multigrain Bread image

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

¾ cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
¼ cup packed brown sugar
1 ½ tablespoons bread machine yeast

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

MULTIGRAIN BREAD



Multigrain Bread image

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

1 cup water (70° to 80°)
2 tablespoons canola oil
2 egg yolks
1/4 cup molasses
1 teaspoon salt
1-1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup nonfat dry milk powder
1/4 cup quick-cooking oats
1/4 cup toasted wheat germ
1/4 cup cornmeal
2-1/4 teaspoons active dry yeast

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.

BREAD MACHINE, MULTIGRAIN BREAD



Bread Machine, Multigrain Bread image

Make and share this Bread Machine, Multigrain Bread recipe from Food.com.

Provided by kermitpiggylover

Categories     Yeast Breads

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup water
2 tablespoons butter, melted (I use 100% vegan soy butter but any butter will do)
2 tablespoons honey
1 egg
1 teaspoon salt
2 cups flour
1/4 cup natural bran
1/2 cup rolled oats
1/4 cup cornmeal
2 1/4 teaspoons yeast
1/4 cup unsalted sunflower seeds
1/4 cup flax seed

Steps:

  • add all ingredients except sunflower seeds and flax seeds to the bread maker,pan, in order listed.
  • set bread marker to whole wheat setting and start. Add sunflower seeds and flax seed when the beeper sounds to add remaining ingredients.

Nutrition Facts : Calories 533.4, Fat 18.1, SaturatedFat 5.2, Cholesterol 61.8, Sodium 674, Carbohydrate 79.6, Fiber 9.9, Sugar 10, Protein 17.1

MULTIGRAIN BREAD (BREAD MACHINE)



Multigrain Bread (Bread Machine) image

A friend asked me to make a bread suitable for a person with acid reflux. I did a little research and came up with this loaf. Despite the varied ingredients, this makes a light loaf. Times are estimated.

Provided by duonyte

Categories     Yeast Breads

Time 3h15m

Yield 1 1.5 lb loaf, 12 serving(s)

Number Of Ingredients 14

1 1/4 cups water
1 tablespoon olive oil
1 1/2 teaspoons salt
2 teaspoons honey
2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup regular oatmeal or 1/4 cup quick-cooking oatmeal
2 teaspoons vital wheat gluten
2 1/4 teaspoons active dry yeast
2 tablespoons sesame seeds
2 tablespoons raw sunflower seeds
1 tablespoon steel cut oats
1 tablespoon flax seed meal (ground flaxseeds)

Steps:

  • Place all ingredients in bread machine in the order recommended by the manufacturer. Select the dough cycle and start.
  • Check the consistency after 10 minutes or so, and add flour or water, as needed.
  • At end of cycle, remove from pan, shape as desired and place on parchment paper or on cornmeal sprinkled baking sheet. Let rise until almost doubled.
  • Slash and place in 400 deg. oven for 35 to 40 minutes.
  • Note: Feel free to substitute any combination of seeds or grains you find appealing. Substitute whole wheat if you have no rye flour. I'm sure this can also be baked in the machine, if you so wish.

MULTIGRAIN SEEDED BREAD



Multigrain Seeded Bread image

Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

Steps:

  • In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
  • In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  • Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
  • Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  • When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g

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