Multi Grain Recipes

MULTIGRAIN BREAD RECIPE

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.

HOMEMADE MULTIGRAIN ENGLISH MUFFINS

Steps:

• In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
• Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
• Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
• Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
• Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).

HOMEMADE MULTIGRAIN BREAD

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!

MULTIGRAIN BREAD

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

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

MULTIGRAIN PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add the barley, brown rice, wild rice, lentils and almonds; saute 5-6 minutes longer or until almonds are lightly browned. Transfer to a 3-qt. baking dish coated with cooking spray. , Dissolve bouillon in boiling water; stir in the seasoning blend and sherry or additional water. Carefully pour over grain mixture; stir to combine., Cover and bake at 350° for 60-70 minutes or until grains are tender.

MULTIGRAIN PANCAKES

Steps:

• Add water and butter to a large saucepan and bring to a boil.
• Remove from heat.
• Stir in the multigrain cereal.
• Let it sit for 10 minutes.
• Stir in the granola.
• Stir in the milk until combined.
• Add the egg and stir to combine.
• Stir in the flours, baking powder, and salt just until combined.
• Heat your griddle or pan until hot.4
• Grease the griddle or pan.
• Drop 1/4 cup of batter onto the griddle or pan for each pancake.
• Cook until the bubbles the form and begin to pop. The edges of the pancakes should look dry.
• Flip and continue to cook until the other side is done.

SIMPLE MULTIGRAIN BREAD (FOR BEGINNERS)

Steps:

• Soak the seeds in 1 cup of water. This step is necessary so that they don't burn while baking the bread.
• Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well.
• In a small bowl, dissolve the yeast in lukewarm water. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.
• Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).
• Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.
• Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.
• Remove the dough from the bowl, knocking out some air while you shape the dough into a 'loaf' shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you'd add them at this point, just after the first proving.
• Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.
• Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough.
• Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
• In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven - this is where the bread loaf tin goes-One tray in the bottom of the oven - this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf.
• When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf.
• Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I've never found this necessary)
• Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it's easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

MULTIGRAIN BREAD

Steps:

• Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
• Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
• Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
• Bake in the preheated oven until crust is well-browned, about 45 minutes.