Wheat Bread With Whole Grains And Seeds Recipes

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MULTI-SEED LOAF (BREAD MACHINE)



Multi-Seed Loaf (Bread Machine) image

I bake my own bread and have been playing around with different mixtures. This is the best so far and tastes slightly nutty. Excellent for everyday and feels a bit healthier than the normal white loaf! It is a very easy recipe and takes a couple of minutes to prepare.

Provided by kikiglis

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

1 cup tepid water
1 teaspoon salt
2 tablespoons olive oil
1 cup whole wheat bread flour
2 cups white bread flour
1 1/2 teaspoons dried yeast
1/3 cup mixed seeds (linseed, pumpkin, sesame, poppy, sunflower is a good mixture)

Steps:

  • Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
  • Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
  • Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.

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

SEEDED WHOLE-GRAIN QUICK BREAD



Seeded Whole-Grain Quick Bread image

Bake this healthy, seedy loaf on Sunday and you can enjoy it all week--if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.

Provided by Stacy Fraser

Categories     Healthy Quick Bread Recipes

Time 4h

Number Of Ingredients 13

⅓ cup unsalted sunflower seeds
⅓ cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
3 large eggs
1 ½ cups buttermilk
1 cup rolled oats
½ cup avocado oil or extra-virgin olive oil
2 tablespoons honey or pure maple syrup

Steps:

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
  • Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
  • Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
  • Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 31.7 g, Cholesterol 57.3 mg, Fat 20.5 g, Fiber 5.1 g, Protein 10.5 g, SaturatedFat 3 g, Sodium 418.5 mg, Sugar 5.7 g

100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS



100% Whole Wheat Bread with Nuts and Seeds image

This whole wheat bread is packed with fiber and healthy goodness! It's delicious for breakfast or thinly sliced for sandwiches.

Provided by Rachel (littlechefbigappetite)

Categories     Bread

Time 1h40m

Number Of Ingredients 9

4 cups Whole Wheat Flour ((16 ounces))
1/4 cup sunflower seeds, chopped ((1.25 ounces))
1/4 cup walnuts, chopped ((1 ounce))
2 Tablespoons flaxseed ((optional))
3 Tablespoons olive oil ((1.25 ounces))
5 Tablespoons honey or maple syrup ((3.75 ounces))
1 1/2 teaspoons salt
2 1/2 teaspoons instant rapid rise yeast
1 1/3 cups lukewarm water

Steps:

  • In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
  • Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
  • Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

WHOLE WHEAT SEED BREAD



Whole Wheat Seed Bread image

This is a recipe I formulated for my dear son while he was fighting cancer. He had his stomach removed but can still eat this bread. He remains healthy to this day, four years later!

Provided by BENTRIVER

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 48

Number Of Ingredients 15

½ cup warm water
⅓ cup unsweetened applesauce
3 tablespoons active dry yeast
3 ½ cups warm water
½ cup honey
½ cup molasses
½ cup vegetable oil
3 tablespoons lemon juice
2 eggs, beaten
9 cups sifted whole wheat flour
½ cup ground flax seed
1 cup quick cooking oats
½ cup sunflower seeds
¾ cup cracked wheat
1 tablespoon sea salt

Steps:

  • Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
  • In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease four 9x5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 25.3 g, Cholesterol 7.8 mg, Fat 3.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 116.5 mg, Sugar 5.2 g

WHEAT BREAD WITH WHOLE GRAINS AND SEEDS



Wheat Bread With Whole Grains and Seeds image

This is a recipe I developed over 20 years ago for a friend who claimed she couldn't bake bread. It is written to be used with a large mixer with a dough hook attachment. Do not skip any of the steps or risings - you will be disappointed. If you have bread flour (high-gluten) you don't need to use the gluten. If you don't have "10 grain" cereal, use any whole grain cereal. Do not use oatmeal, you will have poor results. At the very end of the directions are additional ideas for amendments.

Provided by Chef George S.

Categories     Yeast Breads

Time 3h25m

Yield 24 serving(s)

Number Of Ingredients 15

5 teaspoons active dry yeast
1 cup whole grain cereal, uncooked (10 grain)
3 tablespoons honey or 3 tablespoons sugar
1 cup water (approx 105F)
3 cups whole wheat flour
1 egg
1/3 cup non-fat powdered milk
1/3 cup wheat gluten
3 tablespoons olive oil
1 teaspoon salt
1 1/2 cups warm water
1 cup whole wheat flour
2 cups unbleached white flour
1/2 cup flax seed (amendment*)
2 teaspoons olive oil

Steps:

  • Be sure to assemble all ingredients before starting. All ingredients should be room temperature for best results.
  • Proof:.
  • Fill mixer bowl with hot water and let set for a minute or two to warm. Discard water.
  • Combine cereal, molasses or other sweetening, and hot water. Stir to mix.
  • Add yeast. Allow to sit for 10 minutes. If yeast is not working after 10 minutes, you may need new yeast, or your water may have been too hot. Start over.
  • If yeast has made mixture foamy, go to next step.
  • Sponge:.
  • Fit the mixer with the standard beater.
  • Add egg, milk, gluten, oil, salt and water. Mix on low to combine.
  • Add 3 cups whole wheat flour, and mix on low to combine. Batter should be about the consistency of cake batter.
  • Turn mixer gradually to high, and beat for 5 minutes (use a timer!). Batter should be very smooth and creamy.
  • Scrape down beater and bowl.
  • Cover bowl loosely with waxed paper or plastic wrap, then with a kitchen towel wrung out in hot water.
  • Set bowl in a warm place with no drafts. (I open my oven door part way, which leaves the light on, and place bowl in oven).
  • Allow to completely double in size. This can take anywhere from 45 minutes to an hour and a half. Check frequently, it really makes a mess if it overflows.
  • Knead:.
  • After sponge has risen, put bowl back into mixer stand and fit dough hook. Put mixer on low for a few seconds to deflate sponge.
  • Leaving mixer on low, gradually add 1 cup whole wheat flour. Continue mixing until flour is fully incorporated.
  • Again, leaving mixer on low, begin adding unbleached flour no more than a quarter cup at a time.
  • (Always err on the side of less flour - too much makes a hard, heavy and dry loaf).
  • Continue adding flour and mixing until dough cleans the bowl and slaps against the sides as it rotates.
  • Increase mixer speed to low-medium and continue kneading for 10 minutes (timer, please!).
  • Turn off mixer and turn dough out onto a floured table or board.
  • Make an indentation in the lump of dough and add amendments if you are using them. Fold dough up around amendments and turn over.
  • Knead by hand until bread feels silky smooth and amendments are well distributed.(you will feel the whole grain cereal and amendments). This takes about 5 minutes. You may be incorporating some additional flour as you knead, but this should be very minimal.
  • Second Rise:.
  • Using a clean bowl (or wash your mixer bowl and re-use), heat bowl with warm water. Dry. Put about 2 teaspoons of olive oil in bottom of bowl.
  • Form dough into a large ball, and put seam side up in bowl, turning until seam is on bottom and oil coats entire ball.
  • Cover as before and allow to rise until double. Dough is doubled when a finger placed on the dough makes an indentation that does not bounce back.
  • Shape and Bake:.
  • Handling dough carefully, turn out onto floured board as before. Using your fingers, very gently deflate the bread.
  • Shape as desired. I usually shape into 2 free-hand round loaves. Place on a baking sheet sprayed with vegetable spray.
  • Cover again as before, and allow to rise about 15 minutes.
  • Remove bread from oven (if using to rise) and preheat to 375°F.
  • Using a very sharp knife or clean razor blade, slash the top of the loaves a couple of times to allow steam to escape. Be careful not to deflate loaf.
  • Bake in lower third of oven for 20 - 25 minutes. If you have an instant read thermometer, bread will be about 195F when done. Old-fashioned way is to thump with knuckles and listen for a hollow sound.
  • Remove to cooling racks. Bread can be eaten about 10 minutes later.
  • Allow to completely cool before sliding into a plastic bag or bread saver for storage.
  • *AMENDMENTS:.
  • Amendments should not total more than ½ cup total.
  • Green pumpkin seeds, sesame seeds, poppy seeds, hulled sunflower seeds.
  • Toasted almonds, hazelnuts, walnuts, pecans or cashews.
  • Sun dried tomatoes with a clove of crushed garlic and 2 tablespoons fresh basil.
  • Any fresh or dried herb combination with nuts or seeds.

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