Pumpkin Wheat Multigrain Bread Abm Vegan Recipes

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

MULTIGRAIN BREAD

Steps:

• In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
• In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
• Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
• Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
• Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
• With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
• For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.

AMAZING VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
• Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
• Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.

BREAD MACHINE, MULTIGRAIN BREAD

Steps:

• add all ingredients except sunflower seeds and flax seeds to the bread maker,pan, in order listed.
• set bread marker to whole wheat setting and start. Add sunflower seeds and flax seed when the beeper sounds to add remaining ingredients.

VEGAN PUMPKIN BREAD

Steps:

• Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
• Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

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

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.

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.