Chef Joeys Organic Multi Grain Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)



Chef Joey's Herb & Onion Bread (Bread Machine) image

I wasn't all that pleased with the results of this therefore it will need a bit more tweaking I think. Using Spelt flour means that the weight of the finished product will be a bit heavier then usual. I think perhaps adding a little more yeast and maybe some vital gluten flour would help here.

Provided by Chef Joey Z.

Categories     Yeast Breads

Time P2DT15m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons organic unsweetened applesauce (replaces the butter)
1/2 cup chopped onion
1 cup soymilk
2 cups white spelt flour
1 cup bread flour
1 1/2 teaspoons sea salt
1 1/2 tablespoons sugar
1/2 teaspoon dried dill
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon yeast

Steps:

  • Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
  • Keeping in mind that the liquids should go in first and the yeast very last.
  • I baked this 1 1/2 lb. loaf on the basic rapid cycle.

Nutrition Facts : Calories 119.8, Fat 1, SaturatedFat 0.1, Sodium 605.2, Carbohydrate 23.5, Fiber 1.5, Sugar 4, Protein 4.3

BASIC MULTIGRAIN BREAD



Basic Multigrain Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 15

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups plus 2 tablespoons warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
2 1/2 cups all-purpose flour, plus more for surface and dusting
2 3/4 cups whole-wheat flour
1 cup rye flour
2 tablespoons coarse salt
1 1/3 cups cooked wheat berries
1 cup soaked bulgur
1/2 cup rolled oats, plus 2 tablespoons for topping
1/2 cup flaxseed, plus 1 tablespoon for topping
1/3 cup sunflower seeds plus, 2 tablespoons for topping
1 large egg white
Nonstick cooking spray

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.

More about "chef joeys organic multi grain bread recipes"

HOW TO MAKE MULTIGRAIN BREAD: HOMEMADE MULTIGRAIN …
Nov 15, 2024 1. Soak the grains and seeds. In a medium bowl, combine grains and seeds. Cover with ½ cup boiling water and let sit at room temperature …
From masterclass.com
  • 1. Soak the grains and seeds. In a medium bowl, combine grains and seeds. Cover with ½ cup boiling water and let sit at room temperature until water is completely absorbed and grains are room temperature, about 1–2 hours.
  • 2. Mix the flours. In a large bowl (or the bowl of a stand mixer) whisk together white flour, whole-wheat flour, and rye flour until combined.
  • 3. Mix dough. Add soaked grain mixture to flour mixture. On one side of the bowl, sprinkle brown sugar and instant yeast on top of the grains. On the opposite side of the bowl, sprinkle salt on top of the grains. (Placing the salt directly on the yeast can inhibit yeast activity.) Add 1½ cups warm water and stir to combine. Use your hands to knead dough until somewhat smooth. Alternatively, use a stand mixer fitted with the dough hook attachment.
  • 4. Turn dough out onto a lightly floured work surface and let it rest 5 minutes. Lightly sprinkle the surface of the dough with more flour and gently pat it into an 8 by 14-inch rectangle. Working from the long edge, roll the dough into a tight log. Transfer dough log to a lightly oiled loaf pan, seam-side down, tucking the sides under to fit in the pan.


RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
Aug 31, 2020 How to make this Rustic Multigrain Bread. Like most yeast bread recipes, this rustic multigrain bread takes some time to make. But it’s not …
From completelydelicious.com
  • In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
  • Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.
  • Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.


NO KNEAD MULTIGRAIN BREAD - ABERDEEN'S KITCHEN
Apr 10, 2021 In a large bowl, whisk together flour, salt, and seads for the bread. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit in a warm, dry place for 12 …
From aberdeenskitchen.com


MULTIGRAIN BREAD RECIPE - CRUNCHY! - BREAD DAD
Ingredients. 1 1/3 Cup – Milk (lukewarm) – 307 milliliters 4 Tablespoons – Unsalted Butter (softened) – 57 grams 3 Cups – Bread Flour – 360 grams 1 Cup – Multigrain Cereal (i.e. 5, 7, 8 or 10 grain cereal) – 155 grams – Do not pre …
From breaddad.com


MULTIGRAIN BREAD RECIPE - THE WOKS OF LIFE
May 10, 2023 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.
From thewoksoflife.com


MULTIGRAIN ARTISAN BREAD, DUTCH OVEN BREAD - JENNY CAN COOK
Sep 6, 2018 It was actually 1 hour and 15 minutes so I saved 45 minutes off the resting time. I will try it again with the shorter resting time and if it works once more (and was not a flook) I …
From jennycancook.com


BREAD MACHINE MULTIGRAIN BREAD + RECIPE VIDEO
Ingredients – Bread Machine Multigrain Bread Recipe – 1.5 lb loaf. 1 1/8 Cups – Milk (warm) – 266 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk; 3 Tablespoons – Unsalted Butter (softened) – 43 grams; …
From breaddad.com


CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD RECIPE - RECIPEOFHEALTH
Rate this Chef Joey's Organic Multi-Grain Bread recipe with 2 cups spelt flour, 1 cup whole wheat bread flour, 1 cup rye flour, 1 1/2 tsp sea salt, 2 1/4 tsp yeast (i used red star), 2 tbsp olive oil, …
From recipeofhealth.com


OIL FREE MULTIGRAIN BREAD RECIPE FOR THE BREAD MACHINE
When you make your own bread, you control the ingredients. You can make a whole food plant based loaf of multigrain bread with 100% whole wheat flour and just a few other ingredients. And purchasing the small amount of those …
From aplantifulpath.com


HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING …
Jan 25, 2021 This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. It’s soft and fluffy like regular white sandwich …
From sallysbakingaddiction.com


25+ IRRESISTIBLE MULTIGRAIN BREAD RECIPES TO WARM YOUR HEART
Oct 24, 2024 The variety of grains not only enhances the taste but also provides essential nutrients that support overall well-being. With these 25+ multigrain bread recipes, you have an …
From chefsbliss.com


THE BEST HOMEMADE MULTIGRAIN BREAD - A FEAST FOR …
Jan 26, 2020 This recipe is truly the Bests Homemade Multigrain Bread I've ever baked. After years of searching for a multigrain bread that I can bake at home, I found "the one". The flavor is perfect, and the texture bakes up light yet …
From afeastfortheeyes.net


CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD - RECIPECIRCUS.COM
Recipe Categories: ...
From recipecircus.com


MULTIGRAIN BREAD RECIPE - WOLF GOURMET
Place the multigrain cereal in the bowl of a stand mixer and add the boiling water. Let the mixture stand until cooled to about 110°F, about 15 minutes. Sprinkle in the yeast and whisk in 1 …
From wolfgourmet.com


HEARTY MULTIGRAIN BREAD - SAVOR THE FLAVOUR
Aug 6, 2021 Pour the flours, salt, and yeast into a mixing bowl. Stir the yeast and salt into the flour, making sure to keep them separate so the salt doesn't kill the yeast. Mix in cooked quinoa, the oats, and the flax seeds along with the …
From savortheflavour.com


SIMPLE MULTIGRAIN BREAD WITH SOURDOUGH DISCARD - ZERO-WASTE CHEF
Oct 27, 2021 Place the oats, sunflower seeds, flax seeds, poppy seeds and brown sugar in a large bowl. Pour in the boiling water and stir to combine. Allow the bowl to sit for 15 to 20 …
From zerowastechef.com


NO KNEAD MULTI-GRAIN BREAD - JENNY CAN COOK
Jul 28, 2015 That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose …
From jennycancook.com


CHEF JOEYS ORGANIC MULTI GRAIN BREAD RECIPES
3/4 cups (4.4 ounces) grain mix (equal parts cracked wheat, rye, oats, millet, flax seeds) Water to cover: 2 cups (8.9 ounces) unbleached organic flour
From tfrecipes.com


Related Search