Easy Multigrain Bread Recipes

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MULTI-GRAIN BREAD



Multi-Grain Bread image

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

1/2 cup red river cereal (or 5-grain or 7-grain cereal)
1 1/2 cups boiling water
2 tablespoons honey
2 tablespoons canola oil
2 cups whole wheat flour
3/4 cup all-purpose flour
1/4 cup oat bran or 1/4 cup wheat bran
1 (1/4 ounce) envelope fast rising yeast, instant (or 2 1/4 tsp if you buy yeast in bulk)
1 teaspoon sugar
1/2 teaspoon salt (optional)
1 egg

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

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.

HOMEMADE MULTIGRAIN BREAD



Homemade Multigrain Bread image

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

1 1/2 cups multigrain flour or cereal mix
2 3/4 cups boiling water
4 tablespoons butter ((plus more to grease the loaf pans))
1/3 cup honey
2 1/2 teaspoons instant yeast
1 teaspoon vital wheat gluten ((optional, but this will make your bread significantly softer))
4 ½ cups all-purpose flour
1 teaspoon salt
1/3 cup rolled oats ((for topping the loaves))

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

MULTIGRAIN BREAD RECIPE



Multigrain Bread Recipe image

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

1 ¼ cups eight-grain hot cereal mix1
2 ½ cups boiling water
2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1/2 tablespoon salt
1/3 cup honey
1/4 cup butter (melted)
2 ½ teaspoons active dry yeast
1/2 cup unsalted sunflower seeds
1 tablespoon chia seeds (optional)
1/2 cup old-fashioned rolled oats or quick oats

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

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

MULTIGRAIN YEAST BREAD



Multigrain Yeast Bread image

This bread is so easy to put together using my KitchenAid Mixer and dough hook. It produces a crusty loaf that is wonderful toasted and served with homemade jam. Also makes a hearty sandwich bread. Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.

Provided by PaulaG

Categories     Yeast Breads

Time 2h50m

Yield 16 serving(s)

Number Of Ingredients 12

1 1/2 cups nonfat milk
1/4 cup dark molasses
2 1/2 teaspoons active dry yeast
2 cups all-purpose flour, plus
additional all-purpose flour, as needed
1 cup whole wheat flour
1/2 cup rolled oats, plus
1 tablespoon rolled oats
1 1/2 teaspoons kosher salt
1 large egg, seperated
1/3 cup hulled unsalted roasted sunflower seeds, plus
1 tablespoon hulled unsalted roasted sunflower seeds

Steps:

  • In a small saucepan over low heat, combine the milk and molasses.
  • Heat to 105 degrees Fahrenheit.
  • Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
  • Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
  • Whisk the egg yolk into the yeast mixture and add to the bowl.
  • Beat on medium speed until a sticky dough forms.
  • Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
  • Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
  • Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
  • Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
  • Lightly oil a 9 x 5 inch loaf pan.
  • Punch the dough down and let rest for 10 minutes.
  • Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
  • Knead the dough until the seeds are evenly distributed.
  • Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
  • Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
  • While the dough is rising, preheat oven to 350 degrees Fahrenheit.
  • In a small bowl, lightly beat the egg white with 2 tablespoons of water.
  • Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
  • Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
  • Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.

Nutrition Facts : Calories 141.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 12.1, Sodium 235.1, Carbohydrate 25.4, Fiber 2, Sugar 4.3, Protein 5

MULTIGRAIN ROLLS



Multigrain Rolls image

Provided by Food Network Kitchen

Time 3h25m

Yield 12 multigrain rolls

Number Of Ingredients 14

2 cups all-purpose flour, plus more for kneading and dusting
1 tablespoon sugar
1 3/4 teaspoons active dry yeast
1 1/4 cups warm water (100˚ F to 105˚ F), plus more for the millet
1 tablespoon dry millet
1/4 cup molasses
3 tablespoons extra-virgin olive oil, plus more for the bowl and baking dish
1 cup whole-wheat flour
1/2 cup rye flour
1/4 cup yellow cornmeal
2 tablespoons hemp hearts
2 teaspoons kosher salt
1 large egg, lightly beaten
Rolled oats, for sprinkling

Steps:

  • Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside.
  • Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy).
  • Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes.
  • Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour.
  • Preheat the oven to 350˚ F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes.
  • Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan.

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.

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2020-04-05 Grease loaf pans adding dough to each one. Brush top with butter and add extra seeds of choice. Put pans in a warm place to let rise again -- about 20 30 minutes. Once bread has risen, pre-heat oven to 350 degrees. Put bread in oven and set timer for 30 minutes. Depending on your oven.
From bonitaskitchen.com


MULTIGRAIN BREAD RECIPE - AMANDA'S COOKIN' - YEAST BREADS
2020-09-17 Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes. Add yeast, eggs, wheat germ, and whole wheat flour. With mixer on low, add in remaining all purpose flour. Knead on medium for 6 minutes. If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl.
From amandascookin.com


MULTIGRAIN BREAD | BAKING MAD
Put the flours, oatmeal, oats, salt and yeast into a bowl. Step 2: Mix to a soft dough with the honey, oil and water. Step 3: Turn onto a floured surface and knead for 10 minutes. Step 4: Shape as desired and put into an appropriate greased tin or alternatively on a baking sheet.
From bakingmad.com


SOFTEST MULTIGRAIN BREAD - THE FLAVOR BELLS
2020-06-30 Let it rest and rise for about 60-90 minutes in a warm place or until it rises about an inch above the rim of the pan. Preheat the oven to 350 0F. Place a pan with boiling water at the base of the oven. Brush the top of the dough with milk and sprinkle the reserved whole grains mix.
From theflavorbells.com


MULTIGRAIN BREAD RECIPE - THE TIMES GROUP
2020-06-25 Step 2 Mix the flour with yeast mixture and knead a smooth dough. In a large mixing bowl, combine multi-grain flour with all-purpose flour. In a separate bowl, mix the yeast in warm water. The water should turn creamy in a few minutes. Now, add this water to the flour bowl. Add salt, brown sugar and combine until a uniform, elastic and smooth ...
From recipes.timesofindia.com


MULTIGRAIN WHOLE WHEAT SEEDED BREAD RECIPE | WHOLE GRAIN BREAD
whole wheat bread,whole wheat bread recipe,multigrain bread recipe,bread recipe,multigrain bread,seeded whole wheat bread,bread,healthy bread recipe,how to m...
From youtube.com


MULTIGRAIN LOAF BREAD RECIPE - THE SPRUCE EATS
2021-10-01 Steps to Make It. Place the water, softened butter, bread flour, whole wheat flour, seven-grain cereal, brown sugar, salt, and bread machine yeast in the bread machine pan in the order recommended by the machine manufacturer. Select the Whole Wheat or Basic/White Cycle. Use the Medium or Light Crust Color selection and start the machine.
From thespruceeats.com


30 BEST HEALTHY BREAD MACHINE RECIPES – HAPPY MUNCHER
How To Add More Flavor: Add honey instead of sugar and add 1/4 cup sunflower seeds to the dough. If you don’t have a bread machine, add an extra egg when kneading by hand. If you don’t have almond milk, use 1 cup water and 1/2 cup whole milk instead. If you don’t have sesame seeds, try adding poppy seeds instead!
From happymuncher.com


EASY MULTIGRAIN BREAD RECIPE | RECIPELAND
Cheesy Sun-Dried Tomato Monkey Bread. Sour Cream Banana and Walnut Bread. Collections. Bread 2466; Easy 503; Multigrain bread 6
From recipeland.com


MULTI-GRAIN BREAD | RICARDO
Preparation. In a blender, finely grind the amaranth, quinoa, flaxseed and chia with the spelt flour. Scrape the sides of the container several times while grinding. In a stand mixer fitted with the dough hook, combine the spelt flour mixture with the all-purpose flour, wheat flour, yeast and salt. Add the water and knead for 5 minutes.
From ricardocuisine.com


MAGIC MULTIGRAIN WHOLE WHEAT SANDWICH BREAD - WELL PLATED BY ERIN
2022-02-10 In a small bowl, combine the cornmeal, rolled oats, and wheat bran. Pour the 1/4 cup water over the top of the grains, stir, and cover the bowl with plastic wrap. Let the soaker sit overnight at room temperature. In a small bowl, combine the warm water and yeast.
From wellplated.com


MULTIGRAIN BREAD RECIPE: ONE OF THE MOST DELICIOUS MULTIGRAIN …
2021-08-03 Cover the bowl with ½ cup boiling water and let the water cool at room temperature for about 1–2 hours. Now, mix all the flours in a large bowl until combined. Add the prepared grain mixture into the flour mixture. On one side, stir in brown sugar and instant yeast. On the other side of the bowl, sprinkle salt on grains.
From getarecipes.com


AMISH MULTIGRAIN BREAD (EASY AND DELICIOUS) - AMISH365
2020-03-30 1 cup vegetable oil. 3 cup wheat flour. 7-9 cups bread or all purpose flour. Instructions. Stir together flour, sugar, salt, yeast, and warm water and let set till yeast is melted. Then add oil and flours. Knead well. Keep adding flour and mixing until dough is slightly firm but still soft. It should still be a bit sticky.
From amish365.com


MULTIGRAIN BREAD 2 LB. (BREAD MACHINE) RECIPE - BAKERRECIPES.COM
2009-05-22 1/4 c Packed brown sugar. 1 1/2 ts Salt. 2 3/4 ts Yeast; (regular or bread) Place all ingredients in bread pan in order listed. Select bread type: Whole Wheat Bread, large loaf cycle (# 5 Oster machine). Press start. Bread will be done baking in the number of hours indicated. (At least in the Oster machine) for wheat bread cycles there is a 15-30.
From bakerrecipes.com


EASY MULTIGRAIN SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
2020-07-26 Only soak pumpkin, sunflower, flax and oats (not poppy seeds, sesame seeds or hemp). Just leave them for around an hour. They will soak up all of the water in this time. Autolyse: Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly.
From pantrymama.com


MULTIGRAIN BREAD RECIPE (SANDWICH BREAD) - BREAD DAD
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-moisten cereal. Use DRY multigrain cereal. 1/3 Cup – Light Brown Sugar (packed) – 72 grams.
From breaddad.com


HOMEMADE MULTIGRAIN BREAD - TALES FROM THE KITCHEN SHED
2015-02-18 Preheat your oven to 200°C/180°C Fan/400°F/Gas Mark 6. Brush your rolls with egg white and sprinkle with porridge oats. Place in the oven for approximately 25 minutes. Check halfway through the cooking time and turn the baking sheet around if some rolls are browning too quickly. Place on a baking rack to cool.
From talesfromthekitchenshed.com


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