Multi Grain Whole Wheat Machine Bread Recipes

MAGIC MULTIGRAIN WHOLE WHEAT SANDWICH BREAD

Steps:

• The day before baking, prepare the soaker. 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. Let stand until yeast is foamy, about 5 minutes. (If the yeast does not foam, it did not activate properly and this step will need to be repeated.)
• In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a wooden spoon), stir together the whole wheat flour, vital wheat gluten, brown sugar, and salt.
• In a separate bowl, combine the soaker, brown rice, honey, and buttermilk. Add to the dry ingredients. Add the yeast and water mixture to the dry ingredients, then mix with the paddle attachment (or a wooden spoon) at a low speed until combined and the dough forms a rough, shaggy ball.
• If using a stand mixer, switch to your dough hook. If making by hand, turn the dough out on a lightly floured surface. Knead the bread at a medium-low speed for 6 minutes. If using a dough hook, turn the dough out onto a lightly floured surface. Finish kneading by hand for an additional 2-4 minutes, until dough is smooth and tacky, but no longer sticky, adding a bit of extra flour as needed. (Total knead time will be 8-10 minutes).
• Coat a large mixing bowl with cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 90 minutes to 2 and 1/2 hours, until the dough has doubled in bulk. (Press two fingers gently into the dough. If the indent stays and does not spring back, the dough is ready).
• Lightly grease an 8 x 4-inch loaf pan. Dump the dough out onto a lightly floured surface and pat it into a rectangle that is about 6-inches wide and 10-inches long. Press out any large bubbles.
• Starting with the short (6-inch) end of the rectangle, roll the dough into a log, pulling the dough tightly as you go. To shape the log to fit the pan, fold each end of the log towards the roll seam so that the log is the same length as the loaf pan. Pinch ends into place. Place the log in the pan, seam side down, and gently press the dough down with the back of your hand so that it is evenly spread.
• Mist the top of the dough with water (or brush lightly using a pastry brush) and sprinkle with poppy seeds or oats.
• Cover the pan with a dish towel or plastic wrap and let it rise again until the dough has risen about 1 inch above the rim of the pan, about 1 hour.
• Arrange your oven rack in the center and preheat oven to 350 degrees F. Bake dough for 40-45 minutes, until the loaf is deep brown and sounds hollow when tapped (internal temperature reaches 190 degrees F).
• Remove loaf from pan and let cool 1 to 2 hours before slicing. Use a bread knife or the sharpest knife you own. Toast (or not), top liberally with butter as desired, and enjoy your handiwork.

BREAD MACHINE MULTIGRAIN BREAD

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).

HEARTY MULTIGRAIN SEEDED BREAD

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.

MULTIGRAIN WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey.
• Pour water, mix well.
• Add yeast, salt, mix, 1 1/2 c oats.
• Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl.
• Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min.
• Bake 350º 30min.
• NOTE: For wheat germ, wheat bran, nuts. May sub any of the following as long as 1 c total: GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed.

MULTI-GRAIN AND MORE BREAD (BREAD MACHINE)

Steps:

• Put ingredients in your bread machine according to your manufacturer's recommendations.
• Success Hints: Any unsweetened multi-grain cereal should work in this bread.
• For accent and crunch, sprinkle a few oats on top after the final rise.
• This recipe can be made with the whole wheat, white, rapid, or delay bake cycle.

MULTI GRAIN WHOLE WHEAT-MACHINE BREAD

Steps:

• 1. Gather all 6 ingredients.
• 2. also the brown sugar, salt and yeast.
• 3. Put all ingredients into your bread machine in the order for your bread machine directions. Close lid. For the Seiko machine. Press select until the desired bread selection is selected. I select #6 for a 2 pound loaf (in a Seiko) Press start. Bread will be done in the number of hours as indicated.
• 4. Picture of the cooked bread, shown with my CREAMED CABBAGE CHOWDER recipe. If you need the 1-1/2 pound bread recipe or the 1 pound recipe...let me know You might want to check out the bread machine cookbooks on JAP for some great recipes.

BREAD MACHINE MULTIGRAIN LOAF

Steps:

• Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

MULTI-GRAIN BREAD

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.