Multi Grain Date Quick Bread Recipes

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MULTIGRAIN BREAD



Multigrain Bread image

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

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
1 3/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
3 cups whole-wheat flour
1 cup rye flour
3 cups all-purpose flour, plus more for surface and dusting
2 tablespoons coarse salt
1/3 cup bulgur
1/2 cup rolled oats
1/4 cup flaxseeds, plus more for sprinkling
1/4 cup raw sunflower seeds, plus more for sprinkling
1 egg white

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.

WHOLE-WHEAT DATE BREAD



Whole-Wheat Date Bread image

Provided by Melissa Clark

Categories     side dish

Time 1h10m

Yield 1 loaf, enough for 8 sandwiches

Number Of Ingredients 15

Butter for greasing pan
1/2 cup (95 grams) dark brown sugar
2/3 cup (160 grams) plain yogurt, buttermilk or sour cream
1 tablespoon (20 grams) honey
1 tablespoon (14 grams) vanilla extract
3 large eggs, at room temperature
1 cup (125 grams) all-purpose flour
3/4 cup (90 grams) whole-wheat flour
1 1/2 teaspoons (6 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (3 grams) fine sea salt
2/3 cup (140 grams) extra virgin olive oil
1 cup (200 grams) sliced pitted dates
Cream cheese, for serving
Red seedless grapes, halved, for serving

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
  • In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
  • Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
  • To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 186 milligrams, Sugar 21 grams, TransFat 0 grams

MULTI-GRAIN DATE QUICK BREAD



Multi-Grain Date Quick Bread image

Great fiber made to taste wonderful! Originally from "The Lighthearted Cookbook" by Anne Lindsay

Provided by Derf2440

Categories     Quick Breads

Time 1h30m

Yield 20 slices

Number Of Ingredients 10

1 cup boiling water
1 cup dates or 1 cup raisins
1 teaspoon baking soda
3/4 cup natural bran
1 cup whole wheat flour or 1 cup graham flour
1 cup rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% low-fat milk

Steps:

  • Grease and flour 9x5-inch loaf pan.
  • In a large bowl, pour boiling water over dates or raisins, add soda and let stand for 5 minutes.
  • Add natural bran, flour, rolled oats, sugar, baking powder, salt and milk.
  • Mix until combined.
  • Pour into loaf pan.
  • Bake at 350°F for 70-80 minutes or until toothpick inserted in middle comes out clean.

RUSTIC MULTI-GRAIN BREAD



Rustic Multi-Grain Bread image

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

4 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup rye flour
1/2 cup packed brown sugar
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups milk
1/2 cup water
3 tablespoons vegetable oil

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 :

LOW-FAT MULTI-GRAIN QUICK BREAD



Low-Fat Multi-Grain Quick Bread image

A quick, nutritious, and yummy bread that's great with a little butter or served with soup or dinner. It's more of a cornbread than a loaf bread.

Provided by Raichka

Categories     Quick Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons honey
1 tablespoon yogurt
1 egg
3/4 cup milk

Steps:

  • Preheat oven to 450 degrees and grease a loaf pan.
  • Combine cornmeal, wheat flour, sugar, and baking powder.
  • Add wet ingredients to dry ingredients and mix well.
  • Spoon/pour batter into loaf pan.
  • Bake for 15 minutes.

Nutrition Facts : Calories 175.2, Fat 3.9, SaturatedFat 1.6, Cholesterol 59.8, Sodium 138.6, Carbohydrate 30.2, Fiber 3, Sugar 5.4, Protein 6.5

BRAIDED MULTIGRAIN LOAF



Braided Multigrain Loaf image

I love this hearty, chewy loaf that uses oats, rye flour, rice and sunflower seeds. It's so robust, you could almost make a meal out of a little butter and a piece of this bread.-Jane Thomas, Burnseville, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (24 pieces).

Number Of Ingredients 15

2 cups whole wheat flour
1 cup quick-cooking oats
1/2 cup rye flour
1 package (1/4 ounce) active dry yeast
2 teaspoons salt
4 to 4-1/4 cups all-purpose flour
2 cups 2% milk
1/2 cup honey
1/3 cup water
2 tablespoons butter
1 cup cooked long grain rice, cooled
TOPPING:
1 large egg, room temperature
1 tablespoon water
1/3 cup sunflower kernels

Steps:

  • In a large bowl, mix whole wheat flour, oats, rye flour, yeast, salt and 1 cup all-purpose flour. In a small saucepan, heat milk, honey, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 1 cup all-purpose flour; beat 2 minutes longer. Stir in rice and enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 5 minutes. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal; tuck under., Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., For topping, in a small bowl, whisk egg and water; brush over dough. Sprinkle with sunflower kernels. Bake until golden brown, 30-40 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 195 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.

HEARTY MULTIGRAIN BREAD



Hearty Multigrain Bread image

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

¾ cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
¼ cup packed brown sugar
1 ½ tablespoons bread machine yeast

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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Top Asked Questions

What is 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! There are some days when nothing beats white bread. It's just so soft and fluffy!
How long does it take to knead bread dough?
Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds.
How long do you knead dough with a KitchenAid mixer?
Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes.
How to make a perfect homemade cereal bread?
Mix the hot cereal and boiling water together. Let it stand until it reaches 100F, about 1 hour. Once it reaches temperature add it to the bowl of a stand mixer. Add the butter, honey, yeast, and salt. Stir to combine. Let it sit for 10 minutes. Stir in flours and salt a little at a time. Let the dough rest for 20 minutes.

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