High Protein Three Grain Bread Recipes

THREE-GRAIN BREAD

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 of water or flour if needed).

HIGH PROTEIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.

HEALTHY THREE GRAIN BREAD

Steps:

• Preheat your oven to 400 degrees.
• Cook the oatmeal in the 1/4 cup water and milk. Let cool.
• Cook the quinoa in the 2 cups water until all the water is absorbed. Let cool.
• Place everything except the egg and sesame seeds in your bread machine in the order as suggested by the manufacturer.
• Knead on the "dough" cycle.
• You may have to add a little more flour, if too sticky.
• Turn onto floured board and punch down and let rest for 10 minutes.
• Shape into a large circle and place on greased cookie sheet.
• Cover with plastic wrap sprayed with Pam and let rise for approximately 40 minutes or until doubled.
• Remove plastic wrap and brush top with egg white and sprinkle the sesame seeds on top.
• Bake at 400 degrees for 35 minutes.

MY FAVORITE HIGH PROTEIN BREAD

Steps:

• I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you.
• Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly.
• Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially.
• Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else.
• Add the flour, salt, seeds and quinoa to the mix.
• Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.

HIGH FIBER BREAD

Steps:

• Place water, molasses, yeast, wheat flour, ground flax seed, bread flour, oat bran, rolled oats, amaranth seeds, and salt in the pan of a bread machine in the order recommended by manufacturer. Select dough cycle; press start and allow machine to run complete dough cycle.
• Turn dough onto a lightly floured surface. Form dough into 2 loaves and place on baking stone. Cover loaves with a damp cloth and let rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until top is golden brown, 20 to 25 minutes. Slide loaf onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

HIGH-PROTEIN THREE-GRAIN BREAD

Steps:

• This wonderful recipe comes from Jane Brody's Good Food Book. It looks like a lot of work, but it really isn't. It just takes several hours to rise while you do something else! Actual preparation time is 20-25 minutes. If you can't get soy flour, use whole wheat flour.1. Preheat oven to 375ºF.2. In a very large bowl, combine the boiling water, oats, dry milk, soy flour, wheat germ, honey, salt, and oil. Cool the mixture to warm.3. Place the warm water in a small bowl and add the yeast and sugar, stirring to dissolve them. Let the mixture stand for about 10 minutes or until the yeast starts to bubble.4. Add the yeast mixture and 2 ½ cups of the whole wheat flour to the oat mixture. Beat this 2 minutes and then add enough of the remaining flour to form a dough that is easy to handle.5. Turn the dough out onto a lightly floured board and knead it for about 10 minutes or until it is smooth and elastic. Place the dough in a large greased bowl, turning the dough to coat the top. Cover the bowl with a dish towel and let the dough rise in a warm draft-free place until it has doubled in bulk, about 1½ hours.6. Punch down the dough and divide in half. Flatten each half into a rectangle about 18 inches long and 8 inches wide. Starting from the short end, roll up each rectangle, pressing with your fingertips to seal the loaf as you go. Seal the ends and place each loaf in a greased loaf pan, about 9 by 5 by 3 inches. Cover the pans with a dish towel and let the loaves rise until they have doubled in bulk, about 1 hour.7. Bake the bread for about 35-40 minutes or until the loaves sound hollow when tapped.Food exchanges per ½-inch-thick slice serving: 1½ BREAD