WHOLE-GRAIN BREAD
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
- Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
- Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
- Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
- Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 g
WHOLE-GRAIN MORNING LOAF
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 10-by-5-inch loaf
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid.
- Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
- Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed.
- Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.
Nutrition Facts : Calories 363 g, Cholesterol 72 g, Fat 10 g, Fiber 8 g, Protein 13 g, Sodium 462 g
SEEDED WHOLE GRAIN LOAF
My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. -Amber Rife, Columbus, Ohio
Provided by Taste of Home
Time 4h20m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all the 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).
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 199mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
MULTIGRAIN BREAD (MARTHA STEWART)
I watched this on Martha Bakes and it looked so good I am posting it for safekeeping. :) The bulgar has to be soaked for 30 minutes in boiled water and then cooled and the wheat berries have to be soaked overnight and cooked for 90 minutes and cooled. So, it takes some time in preparation to make the bread. But it is worth the extra effort.
Provided by Sharon123
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a small bowl or liquid measuring cup, 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 dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue 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 doubled 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 and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Nutrition Facts : Calories 2311.8, Fat 61.9, SaturatedFat 18.7, Cholesterol 61.1, Sodium 7054.5, Carbohydrate 388.6, Fiber 57.9, Sugar 29.4, Protein 71.8
WHOLE-GRAIN MORNING LOAF - STEWART
Yield 1 Loaf
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid. Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt. Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed. Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.
MULTIGRAIN LOAF (BY THE CANADIAN LIVING TEST KITCHEN)
Here is a great recipe for a Multi-Grain loaf that I would love to share with you. I have made this wonderful loaf over and over and it has turned out beautiful each time. This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves - multigrain, whole wheat and white - are worth it. For all three, we used Robin Hood Best for Bread flours.
Provided by Blueorca
Categories Yeast Breads
Time 15h40m
Yield 1 12, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preparation:
- Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
- Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
- Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
- Grease 9- x 5-inch (2 L) loaf pan; set aside.
- Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
- Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool.
- Additional Information
- Variations
- Unbleached White Loaf:
- Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey.
- Whole Wheat Loaf:
- Replace multigrain bread flour with whole wheat bread flour.
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