MULTIGRAIN BREAD RECIPE
Multigrain Bread Recipe is an easy, healthy yeast bread recipe that's full of good-for-you ingredients like chia seeds and whole wheat flour!
Provided by Kate @ I Heart Eating
Categories bread
Time 2h30m
Number Of Ingredients 11
Steps:
- Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
- Meanwhile, whisk flours and salt together in separate bowl; set aside.
- Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
- Let mixture sit for 5-10 minutes.
- Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
- Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
- Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
- Once it comes together, continue to knead dough for 5 additional minutes.
- Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
- Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
- Grease two 9×5 inch loaf pans.
- Transfer dough to lightly floured counter and divide in half.
- Stretch first piece of dough into 9×6 inch rectangle.
- Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
- Repeat with second piece of dough.
- Spray loaves lightly with water or vegetable oil spray.
- Sprinkle both loaves in oats.
- Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
- Preheat oven to 375 F.
- Bake until loaves register 200 degrees, 30-40 minutes.
- Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
- Remove loaves from pans, and let them cool to room temperature on wire cooling rack.
Nutrition Facts : ServingSize 1 serving, Calories 142 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g
MILE HIGH MULTIGRAIN BREAD
A very fluffy bread that is sure to please. I developed this recipe through trial and error until I perfected it. Leave the loaves in their pans to cool for 10-15 min after they cook and the bread will slide right out.
Provided by Fitness Guru
Categories Yeast Breads
Time 2h35m
Yield 2 Loafs & 12 small buns, 36 serving(s)
Number Of Ingredients 8
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 cups multigrain flour. (to cool the water and end up with warm dough).
- Add: 2 cups of multigrain flour and 2 cups of white bread flour.
- Mix until the consistency is somewhat even.
- Then continue to slowly add white bread flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch.
- The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 10 minutes. The dough will rise a bit but it doesn't need to double.
- Grease two bread pans and a 8x 8 pan for buns with Spray Pam. You do not need to flour the pans if you let the bread cool for 10 -15 min in their pans after they have cooked.
- Mix the dough again just enough to knock it down.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball. This can be a little tough if the dough is stick. I will often butter my hands to stop the dough from sticking so I do not have to add to much flour and make the dough tough.
- Divide the ball in 3 balls, two larger balls and one slightly smaller. The two larger balls become loaves and the smaller ball become 12 little dinner rolls.
- Shape and drop the loaves ( I often braid the loaf) in your bread pans and shape the buns and place in 8x8 pan and let them rise until almost doubled, about 1 hour. Bake the he loaves in a preheated oven at 350 for 35 minutes. If you forgot to preheat let them cook 40 minutes instead. The buns cook for 20 min in the preheated oven.
- Take out of oven and brush melted butter on to the tops. Let cool in pan for 10-15 min then turn the bread out of the pan and onto a rack to cool completely. Don't wrap it until completely cooled. (Condensation will make it soggy) Wrap in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick.
Nutrition Facts : Calories 67.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.8, Sodium 197, Carbohydrate 10.1, Fiber 0.4, Sugar 1.9, Protein 1.3
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
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 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
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