WHOLE WHEAT BRAN BREAD
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.
Nutrition Facts :
HIGH FLAVOR BRAN BREAD
This was given to me by a friend who also uses a bread machine.
Provided by Jennifer Meakings
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 15
Number Of Ingredients 10
Steps:
- Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.
Nutrition Facts : Calories 146 calories, Carbohydrate 27.9 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 254.5 mg, Sugar 4.8 g
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 WHOLE WHEAT BREAD
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too. If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture. The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time.
Provided by Susiecat too
Categories Healthy
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
HEARTY WHEAT BREAD (NOT BREAD MACHINE)
I created this stick-to-your-bones bread from the recipe on the back of the Vital Wheat Gluten box, I made a few changes and tried it to go along with Chicken and Barley soup. Oh, man!! This is a keeper. Enjoy!
Provided by spreadnjoy
Categories Yeast Breads
Time 1h40m
Yield 20-30 serving(s)
Number Of Ingredients 9
Steps:
- Stir yeast and molasses into water.
- Mix all dry ingredients except additional flour.
- Combine dry mixture with yeast mixture knead in additioal flour to form elastic dough.
- Place in greased bowl, turn greased side of dough up.
- Let rise in warm place until double, 60-90 minute
- Punch down dough and roll out on floured suface divide in half. Roll into loaves and place in greased bread pans.
- Let rise 45 min - 1 hour.
- Bake 350F for 40-45 minute.
Nutrition Facts : Calories 74.4, Fat 1.9, SaturatedFat 0.2, Sodium 149.5, Carbohydrate 13.1, Fiber 0.7, Sugar 4.8, Protein 1.8
HEARTY WHEAT BRAN BREAD
Number Of Ingredients 8
Steps:
- 1. In large electric mixer bowl, combine 1 cup of the flour, sugar, salt, yeast and cereal. Mix in warm milk and let stand 2 minutes or until cereal has absorbed milk. Beat 2 minutes on medium speed. Add oil and egg whites, mixing until combined.2. Stir in remaining flour by hand. Dough will be sticky. Cover and let rise in warm place until double, about 1 1/2 hours. Punch down dough and spread in greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double in volume, about 1 hour.3. Bake in 375°F oven about 30 minutes or until golden brown. Remove from pan and cool on wire rack.
Nutrition Facts : Nutritional Facts Serves
HEARTY OAT BRAN BREAD
Number Of Ingredients 8
Steps:
- In large electric mixer bowl, combine 1 cup of the flour, sugar, salt, yeast and cereal. Mix in warm milk and let stand 2 minutes or until cereal has absorbed milk. Beat 2 minutes on medium speed. Add oil and egg whites, mixing until combined.Stir in remaining flour by hand. Dough will be sticky. Cover and let rise in warm place until double, about 1 1/2 hours. Punch down dough and spread in greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double in volume, about 1 hour.Bake in 375°F oven about 30 minutes or until golden brown. Remove from pan and cool on wire rack
Nutrition Facts : Nutritional Facts Serves
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