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
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
MULTIGRAIN YEAST BREAD
This bread is so easy to put together using my KitchenAid Mixer and dough hook. It produces a crusty loaf that is wonderful toasted and served with homemade jam. Also makes a hearty sandwich bread. Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.
Provided by PaulaG
Categories Yeast Breads
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan over low heat, combine the milk and molasses.
- Heat to 105 degrees Fahrenheit.
- Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
- Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
- Whisk the egg yolk into the yeast mixture and add to the bowl.
- Beat on medium speed until a sticky dough forms.
- Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
- Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
- Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
- Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
- Lightly oil a 9 x 5 inch loaf pan.
- Punch the dough down and let rest for 10 minutes.
- Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
- Knead the dough until the seeds are evenly distributed.
- Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
- Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
- While the dough is rising, preheat oven to 350 degrees Fahrenheit.
- In a small bowl, lightly beat the egg white with 2 tablespoons of water.
- Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
- Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
- Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.
Nutrition Facts : Calories 141.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 12.1, Sodium 235.1, Carbohydrate 25.4, Fiber 2, Sugar 4.3, Protein 5
HEALTHY MULTIGRAIN BREAD (BREAD MACHINE)
I adapted this for the bread machine when I used to use a bread machine. It was from a recipe off of a Bob's Red Mill bag. Very flavorful.
Provided by WI Cheesehead
Categories Yeast Breads
Time 3h3m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine in order indicated and bake according to mfg.'s directions. Using the quick whole wheat setting will save time.
- Check to make sure dough has formed a ball after machine has mixed it.
- You may have to add water or flour a little at a time to get it to correct consistency.
- Makes 1 1/2 pound loaf.
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.
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 MULTI-GRAIN MULTI-SEEDED BREAD
Steps:
- Place cereal in large bowl of stand mixer, pour 2 cups boiling water over it, and let stand until cooled to between 105-120F, about 18 minutes. Meanwhile, combine all flours and vital wheat gluten. Sprinkle yeast over cereal, then add 1 cup of the flour mixture, oil, sugar and salt, and stir until smooth. Using the paddle attachment of your mixer on low speed, gradually add the remaining flour and all but 1 tbsp of the seed mixture, to form a dough. Let rest covered for 15 minutes, then knead with your dough hook on #2 speed for 10 minutes. Lightly oil a large bowl, add dough to bowl and cover with kitchen towel. Let rise about one hour until doubled. Mix remaining seeds with 1/2 tsp sea salt. Punch down dough and shape into a large loaf or boule. Place on baking sheet, cover with towel and let rise another 30 minutes. Preheat oven to 425. Place a second rimmed baking pan on lower rack. Lightly brush the loaf with egg white and sprinkle with remaining seed/salt mixture. Place on center rack of oven and pour 2 cups hot water into the pan on the lower rack. Bake 25 minutes on convect, slightly longer on regular oven setting, until a toothpick inserted in center comes out clean. Transfer to a rack to cool. Makes one large 2-1/2 lb loaf.
More about "hearty multigrain bread recipes"
HEARTY MULTIGRAIN BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (2)Calories 264 per servingCategory Bread
- Remove the plastic wrap and bake at 400 F for 15 minutes, then lower the temperature to 375 F and bake for about 30 minutes. If the loaf starts to get too dark on top, cover it with foil. The loaf is done baking when it is well browned on top, bottom, and sides, sounds hollow when thumped on the bottom, and has an internal temperature of 190 F.
HEARTY WHOLE GRAIN BREAD - THE NUTRITION SOURCE
From hsph.harvard.edu
10 BEST HEALTHY MULTIGRAIN BREAD MACHINE RECIPES
From yummly.com
HEARTY MULTIGRAIN SOURDOUGH BREAD RECIPE - COLOR …
From coloryourrecipes.com
MULTIGRAIN BREAD RECIPE - I HEART EATING
From ihearteating.com
HOMEMADE MULTIGRAIN BREAD (EASY RECIPE!) - THE WOKS OF …
From thewoksoflife.com
MULTIGRAIN BREAD - FOOD FOLKS AND FUN
From foodfolksandfun.net
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HEARTY MULTIGRAIN BREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 154 per servingServings 24
- To prepare dough, cook 1 2/3 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 2/3 cup oats, wheat germ, and cornmeal in a large bowl; stir in scalded milk. Cool until warm (100° to 110°).
- Lightly spoon whole-wheat flour into dry measuring cups; level with a knife. Combine 1 1/2 cups wheat flour and yeast in a bowl, stirring with a whisk. Add flour mixture to milk mixture; stir well to combine. Add water and next 7 ingredients (through salt) to milk mixture; stir until well blended.
- Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 1/2 cup whole-wheat flour and 2 1/2 cups all purpose flour to milk mixture; stir until a soft dough forms. Turn dough out onto a floured surface; let rest 5 minutes. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 13- x 7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8- x 4-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
HEARTY MULTIGRAIN BREAD RECIPE - DAVID NORMAN, PAULA …
From foodandwine.com
- In a medium bowl, combine 1 2/3 cups of the unbleached flour with 1/2 cup of warm water and 1/4 teaspoon of the yeast and stir until a shaggy dough forms. Cover with plastic wrap and let stand overnight at room temperature.
- In a large bowl, pour the boiling water over the cereal; stir until moistened. Let stand at room temperature until cool.
- Meanwhile, in a large bowl, combine the remaining 2 1/4 teaspoons of yeast with 1/4 cup of lukewarm water (90° to 110°) and let stand until the yeast is dissolved, about 5 minutes. Add the starter to the bowl along with the remaining 1 1/2 cups unbleached flour, the whole wheat flour, honey and salt. Add 2 1/4 cups of lukewarm water (90° to 110°) and stir until a soft, sticky dough forms. Turn the dough out onto an unfloured work surface and, alternating between using a dough scraper and your hands, knead, pull and stretch the sticky dough until smooth, about 5 minutes. Do not add more flour. Return the dough to the bowl and let rest for 15 minutes.
- Knead the dough 4 times in the bowl and let rest for 15 minutes. Knead the dough again 4 times and let rest for 15 minutes longer. Turn the dough out onto an unfloured work surface and knead in the cooled cereal until evenly incorporated and the dough is firm and smooth, about 5 minutes. Form the dough into a large ball and return it to the bowl. Cover and let rise until billowy and doubled in bulk, about 1 hour.
HEARTY MULTIGRAIN BREAD - YEAST BREAD RECIPES
From worldrecipes.org
HEARTY MULTIGRAIN BREAD RECIPE | HEALTH.COM
From health.com
SOFT MULTIGRAIN SANDWICH BREAD - RESTLESS CHIPOTLE
From restlesschipotle.com
HEARTY MULTIGRAIN BREAD MACHINE RECIPE - CREATE THE MOST …
From recipeshappy.com
HEARTY GRAIN BREAD RECIPE | EATINGWELL
From eatingwell.com
HEARTY MULTIGRAIN BREAD | RECIPE CART
From getrecipecart.com
TURN 100% WHOLE WHEAT BREAD INTO A HEARTY MULTIGRAIN LOAF
From seriouseats.com
BREAD MACHINE - MULTIGRAIN BREAD RECIPE - BREAD DAD
From breaddad.com
HEARTY MULTIGRAIN SEEDED BREAD RECIPE - RECIPES.NET
From recipes.net
HEARTY MULTIGRAIN LOAF - FLY-LOCAL
From fleischmannsyeast.com
MULTIGRAIN HARVEST BREAD RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
MULTIGRAIN BREAD RECIPE (SANDWICH BREAD) - BREAD DAD
From breaddad.com
MULTIGRAIN ARTISAN BREAD, DUTCH OVEN BREAD | JENNY CAN COOK
From jennycancook.com
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEARTY MULTIGRAIN SEEDED BREAD - BREAKFAST BREAD RECIPES
From worldrecipes.org
HEARTY MULTIGRAIN BREAD - YUM TASTE
From yumtaste.com
HEARTY WHOLE GRAIN BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
HEARTY MULTIGRAIN BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
HEARTY, TASTY HOMEMADE MULTIGRAIN BREAD | SMART TIPS
From yellowpages.ca
RUSTIC MULTIGRAIN BREAD | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
HEARTY WHOLE GRAIN BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SIMPLE HOMEMADE MULTIGRAIN BREAD RECIPE - ALPHAFOODIE
From alphafoodie.com
THIS MULTIGRAIN BREAD RECIPE IS HEALTHY, HEARTY, AND MADE WITH ...
From pinterest.com
MULTIGRAIN MOLASSES BREAD RECIPE | EATINGWELL
From eatingwell.com
HEARTY WHOLE GRAIN BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ARTISAN MULTIGRAIN BREAD – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love