Christys Multigrain Cereal Bread I Recipes
MAKEOVER SEVEN-GRAIN CEREAL BREAD
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. -Laura Reese, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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
CHRISTY'S MULTIGRAIN CEREAL BREAD I
This is one of my variations on this recipe I found on Allrecipes. It makes a whole-grain, soft and fluffy loaf of bread. I included directions for starting in the bread machine and finishing in the oven because I like to use this bread for sandwiches and prefer to have a traditional-shaped loaf.
Provided by chrigr
Categories Breads
Time 2h45m
Yield 2 pound loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
- When dough is finished rising, transfer from bread pan to oiled loaf pan.
- Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
- Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
- Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
Nutrition Facts : Calories 149.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 2, Sodium 183.2, Carbohydrate 31.1, Fiber 2.8, Sugar 4.8, Protein 4.4
HOMEMADE MULTI-GRAIN HOT CEREAL
A multi-grain hot cereal to sustain you through the cold winter months. Find a store that sells grains in bulk so you need only purchase as much grains that are necessary for the recipe.
Provided by COOKGIRl
Categories Breakfast
Time 13m
Yield 4 cups
Number Of Ingredients 8
Steps:
- NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
- In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
- Keep stirring grains constantly so they don't burn.
- Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
- Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
- To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
- *For thinner consistency cereal either increase water or reduce amount of cereal.
- Season with salt to taste.
- Add your favorite toppings such as cinnamon, flax seeds, milk, etc.
CHRISTY'S MULTIGRAIN CEREAL BREAD II
This is my second variation on a recipe I found on Allrecipes. I'm including directions for starting in the bread machine and finishing in the oven, because I prefer a traditional-shaped loaf for sandwiches.
Provided by chrigr
Categories Breads
Time 2h45m
Yield 2 pound loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
- When dough is finished rising, transfer from bread pan to oiled loaf pan.
- Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
- Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
- Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
Nutrition Facts : Calories 149, Fat 1.3, SaturatedFat 0.6, Cholesterol 2, Sodium 189.4, Carbohydrate 31, Fiber 2.7, Sugar 4.5, Protein 4.3
9 GRAIN CEREAL BREAD AND ROLLS
Needing a way to use up a lot of 9 grain cereal that I had, I decided to grind it up into fine flour and use it in slightly modified Zaar recipe #71373 that I use for my white rolls. We even like it slightly better with the cereal in it! I like to use my breadmaker to do some of the work, but you could just as easily do it the traditional way.
Provided by sugarlovinmom
Categories Yeast Breads
Time 2h27m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine, using either the order given in your bread machine manual, or start with wet ingredients first and add dry ones last, ending with the yeast on top.
- Select basic bread setting if just letting the breadmaker bake it. (I've never tried it this way.) I like to select the dough setting, and form the bread or rolls myself.
- If the dough cycle was selected in the previous step, form the dough in desired shapes and placed in greased pan(s). This recipe makes about 15 rolls, 2 medium loaves of bread, or 1 large loaf and a few extra rolls.
- Cover dough with plastic wrap or floursack towel, and let rise in warm, draft-free spot. About 25 minutes for rolls, or 40 minutes for bread works for me.
- Make sure to pre-heat oven to 350* about 10-15 minutes before rolls/bread are to be baked.
- Bake rolls 12-15 minutes, bread 20 minutes. I've found that I can put the rolls in a light colored pan and the large bread loaf in a dark pan and they will come out at about the same time.
- If you want a loaf that isn't quite as heavy, you can do just 1 cup 9 grain cereal and 2 cups flour, and even substitute white flour for the oats. The more white flour you use, the lighter your bread will be, and you won't need quite as much yeast or vital wheat gluten.
Nutrition Facts : Calories 82.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 12.4, Sodium 238.6, Carbohydrate 14.1, Fiber 0.7, Sugar 3.4, Protein 2.2
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