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
HOMEMADE MULTIGRAIN BREAD
This is a super soft, delicious homemade multigrain bread recipe (with easy scratch-made multigrain flour), perfect for toast or sandwiches.
Provided by Judy
Categories Bread and Pizza
Time 5h5m
Number Of Ingredients 9
Steps:
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
- Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
- Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
- While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
- After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
- Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
- When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
- Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
MULTIGRAIN BREAD EXTRAORDINAIRE
I am always exploring the multigrain genre in a never-ending quest for better and better ways to deliver nutritious bread in a delicious package. Adapting some of the advanced concepts we've discussed, such as the soaker technique, to activate enzymes and break out natural sugars seems a natural progression. This is a variation of perhaps my best-known bread, struan, whose flavor in the original version I thought impossible to top. This version preserves that flavor and opens up possibilities for grain variations not possible with the direct-dough technique of the original struan, as described in Brother Juniper's Bread Book and Bread Upon the Waters. Substituting, for instance, millet, quinoa, amaranth, or buckwheat for the corn or oats (or simply adding them to the blend) can be accomplished with the soaker method without pre-cooking those grains. I say this with the confidence born of hundreds of customer testimonials: this bread and its variations make the best toast in the world. Because it is sweetened with both honey and brown sugar, it caramelizes quickly, both while baking and especially when toasting. The many grains hold moisture so that, while the slices crisp up when toasted, they also retain a moist sweetness. The flavors marry extremely well with mayonnaise-based sandwich fillings, such as egg salad, tuna salad, chicken salad, and BLTs. I nearly always top the loaves with poppy seeds because they add a complementary appearance and taste and look more attractive than, say, sesame seeds. The dough can be formed into rolls and freestanding loaves for specific applications, but I believe that the most perfect use of this bread is either for sandwiches or toast (or even better, toasted sandwiches).
Yield makes one 2-pound loaf or 6 to 12 rolls
Number Of Ingredients 13
Steps:
- On the day before making the bread, make the soaker. Combine the cornmeal, oats, and bran with the water in a small bowl. The water will just cover the grain, hydrating it slightly. Cover the bowl with plastic wrap and leave it at room temperature overnight to initiate enzyme action.
- The next day, to make the dough, stir together the flour, brown sugar, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the soaker, rice, honey, buttermilk, and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. Add a few drops of water if any of the flour remains separate.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 12 minutes (or mix for 8 to 10 minutes on medium-low speed), sprinkling in flour if needed to make a dough that is soft and pliable, tacky but not sticky. The individual ingredients will homogenize into the greater dough, disappearing to an extent, and the dough will smooth out and become slightly shiny. (If you are using an electric mixer, hand knead the dough for a minute or two at the end.) The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 90 minutes, or until the dough doubles in size.
- Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf, as shown on page 81, or into another desired shape. Place the loaf into a lightly oiled 9 by 5-inch loaf pan, or onto a sheet pan lined with baking parchment if you are making rolls or freestanding loaves. Mist the top of the dough with water and sprinkle on the poppy seeds. Mist again, this time with spray oil, and loosely cover the dough with plastic wrap or a towel.
- Proof for approximately 90 minutes, or until the dough nearly doubles in size. If you are using a loaf pan, the dough should crest fully above the lip of the pan, doming about 1 inch above the pan at the center.
- Preheat the oven to 350°F with the oven rack on the middle shelf.
- Bake for about 20 minutes. Small rolls probably will be finished at this point. For everything else, rotate the pan 180 degrees and continue baking for another 15 minutes for freestanding loaves and 20 to 40 minutes for loaf-pan bread. The bread should register at least 185° to 190°F in the center, be golden brown, and make a hollow sound when thumped on the bottom.
- When the loaves are finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
- Enriched, standard dough; indirect method; commercial yeast
- Day 1: 5 minutes soaker
- Day 2: 10 to 15 minutes mixing; 3 hours fermentation, shaping, and proofing; 20 to 60 minutes baking
- If you do not have wheat bran on hand, you can sift whole-wheat flour through a fine sieve and extract the bran. The flour that sifts through can be used in rye breads or in pain de campagne (or it can be stirred back into the whole-wheat flour).
- This formula uses such a small amount of cooked rice that it's hardly worth cooking it just for the bread (unless you are making a larger batch of bread than this version). I suggest making brown rice for a meal and holding some back for special uses like this bread. You can keep it refrigerated for up to 4 days (any longer and it develops enzyme characteristics detrimental to the dough development), or freeze it in small packets for use over the next 6 months. You can also substitute cooked white or wild rice, but brown rice blends in the best.
- You can leave out the milk altogether and replace it with an equal amount of water. The bread will be slightly chewier and lighter in appearance without milk, as the milk not only tenderizes and enriches the dough, but also adds a small amount of lactose sugar that helps caramelize the crust.
- Multigrain Bread Extraordinaire %
- (SOAKER)
- Cornmeal: 50%
- Rolled oats: 37.5%
- Wheat bran: 12.5%
- Water: 100%
- Total: 200%
- (DOUGH)
- Soaker: 29.6%
- High-gluten flour: 100%
- Brown sugar: 11.1%
- Salt: 2.8%
- Instant yeast: 2.4%
- Brown rice: 7.4%
- Honey: 7.4%
- Buttermilk: 29.6%
- Water: 44.4%
- Total: 234.7%
More about "multigrain bread extraordinaire recipes"
BBA#20: MULTIGRAIN BREAD EXTRAORDINAIRE
From bewitchingkitchen.com
EMOM RECIPE WIKI | PETER REINHART'S MULTIGRAIN BREAD …
From emomrecipes.com
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE - KAREN'S …
From karenskitchenstories.com
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
MULTIGRAIN LOAF | KING ARTHUR BAKING
From kingarthurbaking.com
ARTISAN MULTIGRAIN BREAD – A COUPLE COOKS
From acouplecooks.com
ROBINHOOD | MULTIGRAIN BREAD
From robinhood.ca
BREAD BAKER’S APPRENTICE CHALLENGE: MULTIGRAIN BREAD EXTRAORDINAIRE
From pinchmysalt.com
Reviews 22Estimated Reading Time 7 mins
MULTIGRAIN BREAD EXTRAORDINAIRE – WWW.STRUDELANDSTREUSEL.COM
From strudelandstreusel.com
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE RECIPE | YUMMLY
From pinterest.co.uk
PORTER HOUSE: MULTIGRAIN BREAD EXTRAORDINAIRE.
From porterhouse.typepad.com
MULTIGRAIN BREAD | VANILLA AND BEAN
From vanillaandbean.com
MULTIGRAIN SOURDOUGH SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
BREAD MULTIGRAIN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
MULTIGRAIN BREAD EXTRAORDINAIRE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MULTIGRAIN BREAD EXTRAORDINAIRE ARCHIVES - IN GOOD TASTE
From ingoodtaste.kitchen
MULTIGRAIN BREAD RECIPE (SANDWICH BREAD) - BREAD DAD
From breaddad.com
NO KNEAD MULTIGRAIN BREAD EXTRAORDINAIRE | THE FRESH LOAF
From thefreshloaf.com
MULTIGRAIN BREAD RECIPE: ONE OF THE MOST DELICIOUS MULTIGRAIN …
From getarecipes.com
REINHART'S MULTIGRAIN BREAD EXTRAORDINAIRE (BBA RECIPE)
From thefreshloaf.com
HOMEMADE MULTIGRAIN BREAD - ALL THINGS BREAD
From breadsandsweets.com
CORNER LOAF: MULTIGRAIN BREAD EXTRAORDINAIRE [#12] - BLOGGER
From cornerloaf.blogspot.com
CRUSTY MULTI-GRAIN BREAD | RICARDO
From ricardocuisine.com
MULTI-GRAIN BREAD | RICARDO
From ricardocuisine.com
MULTIGRAIN BREAD EXTRAORDINAIRE – BBA CHALLENGE BREAD 20
From grongar.com
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE | BAKING BUNS, BREAD …
From pinterest.ca
HOMEMADE MULTIGRAIN BREAD RECIPE - DELICIOUS WHOLE GRAIN BREAD
From aredspatula.com
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE RECIPE | YUMMLY
From pinterest.com
MULTIGRAIN BREAD - BONITA'S KITCHEN
From bonitaskitchen.com
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE | #BREADBAKERS | SEEDED …
From pinterest.ca
MULTIGRAIN BREAD EXTRAORDINAIRE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MULTIGRAIN AND SEED BREAD EXTRAORDINAIRE | MULTIGRAIN BREAD RECIPE ...
From pinterest.nz
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