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.
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
MULTI-FLOUR GRIDDLE BREADS
Number Of Ingredients 11
Steps:
- 1. In a large bowl whisk together everything except the water (or yogurt). Then add the water (or yogurt), a little at a time, mixing lightly with clean fingers in round circular motions until the flour starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or same water if it seems too firm.)2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center then repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. If, while kneading, the dough sticks to your hands, put a little oil or water on them.3. Cover with plastic wrap or the lid of the bowl and let it rest at least 1 and up to 4 hours at room temperature. This allows the gluten to develop. If keeping for a longer period, refrigerate the dough.4. To make the chapatti breads, with lightly oiled hands divide the dough equally into 10 to 12 round balls, cover with foil to prevent drying.5. Place the rolled chapati on the hot tava and turn it over when it is dotted with tiny golden dots on the bottom, about 30 seconds. Once the other side is covered with larger brown dots, turn it over again. Soon the chapati will start to puff up. With the help of a small clean kitchen towel crumpled into a ball, press lightly on the puffed parts and gently guide and push the air into the flatter parts until the whole chapatti puffs up into a round ball. (Your first few puffing attempts may not be successful, but don't be disheartened the taste the texture will still be wonderful.) Transfer to a plate, baste lightly with the ghee, if using (and crumble it if you wish), and serve hot. VARIATION: Baste each freshly made chapatti with butter or ghee and then top it with 3 to 6 coarse grinds from a pepper mill filled with colorful peppercorns. (Finely ground peppercorns do not add as much flavor.) Sprinkle with salt, if you wish. Roll up loosely or cut into wedges and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FLUFFY MULTI-GRAIN BREAD
The many ingredients of this hearty bread make it a nutritious, satisfyingly delicious European-style offering. The flavor is enhanced when toasted for your morning breakfast! I've adapted it from a recipe found in a cooking magazine. My family prefers the bread made this way. It freezes well, too! Walnuts or Pecans work equally well. I've tried this with other yeasts, but Fleischman's works best due to its ability to proof the heavier texture of the bread.
Provided by Wilmom
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
- Stir. Cover (I use a dinner plate).
- Let stand 1 hour.
- Remove cover.
- Add 1 cup cool water; stir to combine all ingredients.
- Add yeast; stir to dissolve yeast.
- Continue stirring to combine ingredients well; or use large mixer to mix well.
- Mix just until combined.
- Mix flours together in separate bowl.
- Attach dough hook to mixer. Start on low speed.
- Add flours to cereal mixture, one cup at a time.
- Add flax, sunflower seeds, and nuts.
- Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
- Remove from mixer and place on floured bread board.
- Knead 5 minutes.
- Clean mixer bowl.
- Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
- Place dough in bowl, then flip it over so that oiled side is on top.
- Turn on your oven light (this provides the warmth to proof your dough.
- Place bowl in the oven. Close the door.
- Let rise till double (about 1 hour).
- Remove from oven (leave the light on and re-close the door).
- Place on floured bread board.
- Separate in two pieces.
- Knead each piece 5 minutes.
- Form each into a cylinder, to fit the loaf pan.
- Oil 2 loaf pans.
- Place dough in loaf pans.
- Return to oven. Close door. Leave the light on.
- Let rise 1 hour or till dough mounds above the top of the pans.
- Bake 35-40 minutes at 375°F.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 6.8, Sodium 422.8, Carbohydrate 29.9, Fiber 3.1, Sugar 5.1, Protein 5
GRIDDLE-FRIED CHICKPEA FLOUR BREADS
Number Of Ingredients 7
Steps:
- 1. In a large bowl, mix together the chickpea and whole-wheat flours with clean fingers. Add the salt, red pepper flakes, and ajwain seeds and mix again. Add the yogurt and mix with your fingers, in round circular motions, until it gathers into a soft, pliable ball that does not stick to your fingers. (Use the water only if you need to.)2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center, then repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. If, while kneading, the dough sticks to your hands, scrape off the dough, put some oil on them, and continue kneading. Cover with plastic wrap or the lid of the bowl and let the dough rest at least 1 and up to 4 hours at room temperature. (This allows the wheat gluten to develop.)3. To roll and fry the breads, with lightly oiled hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. 4. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).5. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.6. Remove from the griddle and serve.VARIATION: Along with the spices in Step 1, add a cup or 2 of finely chopped fresh spinach and about 1/2 cup minced onion.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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
RUSTIC MULTI-GRAIN BREAD
Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn 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 dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
More about "multi flour griddle breads recipes"
EASY TIPS TO MAKE THE PERFECT GRIDDLE BREAD (+ RECIPES)
MULTIGRAIN BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE 2-INGREDIENT GRIDDLED FLATBREADS - KITCHN
From thekitchn.com
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
HOMEMADE MULTIGRAIN BREAD (EASY RECIPE!) - THE WOKS OF …
From thewoksoflife.com
MULTIGRAIN BREAD RECIPE - I HEART EATING
From ihearteating.com
MULTIGRAIN BREAD RECIPES TO MAKE WHEN YOU CAN'T FIND …
From littlehousebigalaska.com
ROBINHOOD | MULTIGRAIN BREAD
From robinhood.ca
10 BEST MULTIGRAIN BREAD FLOUR RECIPES - YUMMLY
From yummly.com
10 BEST GRIDDLE BREAD RECIPES | YUMMLY
From yummly.com
MULTI GRAIN BREAD RECIPE | RECIPELAND
From recipeland.com
MULTIGRAIN LOAF BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MULTIGRAIN LOAF | KING ARTHUR BAKING
From kingarthurbaking.com
MULTI-GRAIN BREAD | RICARDO
From ricardocuisine.com
HOMEMADE MULTIGRAIN BREAD - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
GRIDDLE BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE MULTIGRAIN FLOUR - THE WOKS OF LIFE
From thewoksoflife.com
GRIDDLE FRY BREAD | NUTRITION.GOV
From nutrition.gov
MULTIGRAIN NO KNEAD BREAD - JENNY CAN COOK
From jennycancook.com
41 BEST GRIDDLE RECIPES ANYONE CAN MAKE - ALL NUTRITIOUS
From allnutritious.com
GRIDDLE FLAT BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MULTIGRAIN BREAD RECIPE - AMANDA'S COOKIN' - YEAST BREADS
From amandascookin.com
MULTIGRAIN SANDWICH BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE MULTIGRAIN BREAD - ALL THINGS BREAD
From breadsandsweets.com
MULTI-GRAIN BREAD MADE WITH SMOKED FLOUR – PHIL'S HOME KITCHEN
From philshomekitchen.org
SAVOURY GRIDDLE BREAD RECIPE | ODLUMS
From odlums.ie
4 MULTIGRAIN BREAD RECIPES | TARLADALAL.COM
From tarladalal.com
MULTI-FLOUR GRIDDLE BREADS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRIDDLE FRY BREAD | REAL LIFE, GOOD FOOD
From reallifegoodfood.umn.edu
CRUSTY MULTI-GRAIN BREAD - RICARDO
From ricardocuisine.com
EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
From pantrymama.com
GRIDDLE BREAD RECIPE - RECIPES.COM.CO
From recipes.com.co
SOFT MULTIGRAIN SANDWICH BREAD - RESTLESS CHIPOTLE
From restlesschipotle.com
MULTI-GRAIN ARTISAN BREAD IN 5 MINUTES - JOYBILEE® FARM
From joybileefarm.com
MULTIGRAIN SANDWICH BREAD RECIPE - SERIOUS EATS
From seriouseats.com
EASY, HOMEMADE MULTIGRAIN BREAD RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.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