Healthy Multigrain Yogurt Seed Bread Bread Machineabm Recipes

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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

MULTIGRAIN BREAD RECIPE | MULTIGRAIN SEED BREAD RECIPE



Multigrain bread recipe | multigrain seed bread recipe image

Multigrain bread recipe with 4 different flours and seeds

Provided by Harini

Categories     main

Time 3h40m

Number Of Ingredients 10

1 1/2 cups whole wheat flour
1/2 cup ragi flour
1/4 cup bajra flour
1/4 cup quick cooking oats
1/2 cup mixed seeds such as flax seeds (nigella seeds, melon seeds + More for topping)
1 cup lukewarm water + more for kneading
1 1/4 cup active dry yeast
2 teaspoons cane sugar
2 tablespoons olive oil
Salt

Steps:

  • Add 1 1/4 teaspoon yeast and 2 teaspoon sugar to 1 cup lukewarm water. Let the yeast get activated.
  • Once the yeast is activated add 1 1/2 cups wheat flour, 1/2 cup ragi flour, 1/4 cup bajra flour and 1/4 cup quick cooking oats to the yeast water. Add 2 tablespoons olive oil, required salt and 1/2 cup mixed seeds. Mix well with a spatula and then start kneading. Add 1/2-3/4 cup water as required to knead the dough. Knead well for 10 minutes. The dough should be soft, smooth and non sticky. Cover with a damp towel and set aside in a warm place for 1.5-2 hours. Once the dough is raised punch it back and knead slightly.
  • Grease and dust a baking sheet. Now roll the dough into a thick circle and roll it into tight log.Place on the baking sheet and rest for 20 minutes.
  • Preheat oven at 220C. Brush the top of the rolled log with some water or milk. Add more seeds as topping. Bake in the hot oven for 35-40 minutes. Allow the bread to cool for at least 30 minutes before slicing. Serve multigrain bread with butter

Nutrition Facts : Calories 149 kcal, ServingSize 1 serving

HEALTHY MULTIGRAIN YOGURT & SEED BREAD (BREAD MACHINE/ABM)



Healthy Multigrain Yogurt & Seed Bread (Bread Machine/Abm) image

I based this off another yogurt bread recipe I found but made a whole bunch of tweaks. Using that King Arthur white-wheat flour is ideal but regular AP flour will do as will bread flour if you omit the wheat gluten. Hence I put in AP flour for the other flour type. Feel free to use a wheat or wholegrain setting on your bread machine but I prefer to bake this in the oven because it comes out with far better texture. Vegans, you can easily make this vegan using soy or almond yogurt and Earth Balance/Soy Garden. Regardless, it needs the yogurt or yogurt-like substance and a solid fat for the texture, oil won't do. This is also a versatile recipe, use any seeds and grains you like!! Like subbing sunflower for pumpkin seeds, amaranth for quinoa, etc. So long as there's 5-6 tablespoons, you're good. Feel free to try a mix or just one grain/seed! I put down prep time as 90 minutes since that's how long my dough cycle is.

Provided by the80srule

Categories     Breads

Time 2h5m

Yield 1 2-lb loaf, 1 serving(s)

Number Of Ingredients 15

1 cup plain yogurt
1/2 cup water
2 tablespoons butter
2 tablespoons honey
1 1/2 cups whole wheat flour
2 1/4 cups all-purpose flour
2 tablespoons vital wheat gluten
2 tablespoons wheat germ
1 teaspoon sea salt
1 tablespoon pumpkin seeds (pepitas)
1 tablespoon millet
1 tablespoon sesame seeds
1 tablespoon flax seed
1 tablespoon quinoa, rinsed
2 teaspoons active dry yeast

Steps:

  • Put these ingredients into your bread machine in this order, or the order recommended by your manufacturer, then do a basic dough cycle. Set to 2-lb capacity.
  • When the dough cycle's finished, the result should be a nice brown glob of dough flecked with seeds, grains, and whatever else you put inches It should be very easy to mold and roll out but if it isn't, knead it on a floured surface until you can roll it out easily.
  • Lay a piece of parchment paper down on a cookie sheet. Mold the glob of dough into a large loaf.
  • Bake at 375F for 30-35 minutes, or until the top is browned.

Nutrition Facts : Calories 2431.5, Fat 54.2, SaturatedFat 23.1, Cholesterol 92.9, Sodium 2667, Carbohydrate 422.7, Fiber 37.1, Sugar 47.7, Protein 77

HEARTY MULTIGRAIN SEEDED BREAD



Hearty Multigrain Seeded Bread image

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

1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled hemp seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided

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

BREAD MACHINE MULTIGRAIN BREAD



Bread Machine Multigrain Bread image

This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 12

1-1/3 cups water (70° to 80°)
2 tablespoons shortening
2 tablespoons honey
1/2 cup seven-grain cereal
1/3 cup flaxseed
2 tablespoons nonfat dry milk powder
2 tablespoons unsalted sunflower kernels
1 tablespoon sesame seeds
1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast

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 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

WHEAT 'N YOGURT BREAD FOR BREAD MACHINE



Wheat 'n Yogurt Bread for Bread Machine image

This is my go-to recipe for my bread machine. I make a couple loaves every week. The recipe came in the booklet along with my machine...I wish I could find that booklet but luckily I wrote the recipe down. Since I'm messy with flour, I like to only measure these ingredients occasionally. I like to measure out all the dry ingredients, except the yeast, and store in a gallon-size baggie in the freezer. I make all at once about 6 baggies, so when I want to make a quick loaf before I go to bed, I just have to add the water, yogurt, my baggie of dry ingredients, the butter, and yeast. It's SO convenient.

Provided by AngieME

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf (2 lb), 8 serving(s)

Number Of Ingredients 9

1 1/8 cups water
2/3 cup plain nonfat yogurt
1 1/2 cups bread flour
2 3/4 cups whole wheat flour
2 tablespoons dry milk
2 tablespoons brown sugar
1 1/2 teaspoons salt
2 tablespoons butter (or margarine)
2 1/4 teaspoons active dry yeast (or 2 tsp Bread Machine yeast)

Steps:

  • Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
  • Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
  • If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
  • I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.

Nutrition Facts : Calories 288.7, Fat 4.8, SaturatedFat 2.4, Cholesterol 9.9, Sodium 488.1, Carbohydrate 53.7, Fiber 5.3, Sugar 5.9, Protein 10

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