MULTI-SEED LOAF (BREAD MACHINE)
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
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
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
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
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
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
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
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
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
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
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
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.
More about "wheat bread with whole grains and seeds recipes"
WHEAT BERRY BREAD: A TERRIFIC WAY TO EAT MORE WHOLE GRAINS
From saladinajar.com
4.6/5 (24)Total Time 4 hrsCategory BreadCalories 77 per serving
- Boil wheat berries in 1 cup of water for 20 minutes. Allow to cool (quicker if you add ice cubes) and drain. Alternatively, soak wheat berries in water for 12 hours or overnight. (Softened and drained wheat berries will keep in the fridge up to a week.)
- Add prepared wheat berries to a blender or food processor along with 1 cup of bread flour (120 grams). Process until wheat berries are finely chopped. You will likely need to stop several times to push the flour and wheat berries from the sides of the chopping container back to the middle.
- Combine milk or whey, salt, sugar, butter, remaining flour (180 grams), the ground-wheat-berries-and-flour mixture, and the yeast.
- Select the dough cycle and start. Check dough after 10 minutes to make sure dough sticks to the side of the pan and then pulls away cleanly. If too wet, add more flour 1 tablespoon at a time. If too dry, add more water 1 tablespoon at a time.
BEST HEALTHY SOFT SEEDY SANDWICH BREAD - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (77)Total Time 3 hrs 5 minsCategory Bread, Breakfast, SnackCalories 149 per serving
- Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppyseeds and gently mix into the dough. At this point I like to get the dough to come together with clean hands. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method because it's easier).
- Once done kneading, form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size. This may take more of less time depending on the weather or temperature in your home.
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (83)Calories 143 per servingCategory Bread
- Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120F for Instant yeast, about 20 minutes. *Don't rush it. If your mixture is too hot, it may kill your yeast. A thermometer is handy here to make sure of the temperature before adding the yeast.
- Sprinkle yeast over cereal mixture. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth. Gradually mix in enough remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest 15 minutes.
- Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if it's sticky, about 5 minutes. **If using add-ins, scatter over the dough and knead into the dough now. **
- Oil a large bowl. Add dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
HEARTY WHOLE GRAIN BREAD - THE NUTRITION SOURCE
From hsph.harvard.edu
Servings 3Calories 150 per servingEstimated Reading Time 3 mins
HEALTHY MULTIGRAIN SEED BREAD RECIPE - REFORMATION ACRES
From reformationacres.com
5/5 (2)Estimated Reading Time 6 minsServings 2
GERMAN SEED BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (26)Servings 12Cuisine GermanTotal Time 17 hrs 40 mins
HONEY WHOLE WHEAT BREAD - SEASONS AND SUPPERS
NO-KNEAD WHOLE WHEAT BREAD - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
5/5 (5)Category AppetizerCuisine VegetarianTotal Time 1 hr
- In a large mixing bowl, whisk together your flour, instant yeast and salt. Stir in the water until a thick dough forms, making sure all the flour is incorporated. Cover with a reusable bowl cover or plastic wrap and let it rise for 12 hours or overnight at room temperature.
- If making a sandwich loaf, prepare the dough in the same way and let it rise overnight, covered. The next day, preheat the oven to 450°F. Place a strip of parchment paper at the bottom of a bread pan and up the longer sides. You should be able to pick up both sides of the parchment paper to remove the bread later.
SEEDED WHOLE GRAIN BREAKFAST BREAD | HALF BAKED HARVEST
From halfbakedharvest.com
3.9/5 (243)Total Time 5 hrs 25 minsCategory Bread, BreakfastCalories 227 per serving
- The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth paste forms. Cover the bowl and allow the preferment to ripen at room temperature overnight. The preferment will double in size and become bubbly on top as it sits.
- The next day measure out 1/4 cup warm water in a glass measuring cup or bowl. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top and smells like bread. During the same time add the remaining 1 1/4 cups warm water to a bowl. Add the oats and ground flax. Allow this mixture to sit 5 minutes.
- After 5 minutes add both the yeast mixture and oats mixture to the bowl with the preferment from the night before. Add the whole wheat flour, bread flour and salt. Using the dough hook, mix the dough on medium speed for 4-6 minutes. If the dough seems extremely sticky, add 1-2 tablespoons flour. Now add in 3-4 tablespoons of the mixed seeds. mix until combined.
- Remove the dough from the bowl and knead with your hands on a floured surface for a minute or two.
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 430Calories 169 per servingCategory Bread
- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
SIX-GRAIN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (70)Total Time 2 hrs 20 minsServings 1Calories 150 per serving
- Mix and knead by hand, stand mixer or bread machine until the dough is smooth and supple, adding additional liquid or all-purpose flour as needed., Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour. (In a bread machine, allow the machine to complete its dough cycle.), Turn the dough onto a lightly oiled work surface, and shape it into a 9" log., Place the loaf in a lightly greased 9" x 5" pan, cover the pan, and let the loaf rise about 40 to 60 minutes, or until it's crowned about 1" over the rim of the pan.
- Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 30 to 40 minutes, or until it's golden brown and its internal temperature registers 190°F on an instant-read thermometer., Remove the bread from the oven, remove it from the pan, and allow it to cool on a rack.
WHOLE WHEAT TWO SEEDS BREAD RECIPE
From recipeland.com
Servings 14Calories 326 per servingTotal Time 1 hr
SOFT & DELICIOUS WHOLE GRAIN SEED BREAD • CRAFTING MY HOME
From craftingmyhome.com
5/5 (1)Category RecipesServings 2Total Time 1 hr 15 mins
UNIQUE SPROUTED WHEAT BREAD MACHINE RECIPE WITH HONEY AND ...
From saladinajar.com
5/5 (1)Calories 145 per servingCategory Bread
DAVE'S KILLER BREAD RECIPE: A BAKER'S GUIDE TO MAKING AT ...
From betterbakerclub.com
4.7/5 (3)
WHAT THINGS CAN I ADD TO MY WHEAT BREAD WITHOUT OTHERWISE ...
From thefreshloaf.com
NATURE'S OWN WHOLE WHEAT BREAD INGREDIENTS - ALL ...
From therecipes.info
WHOLE GRAIN BREAD MACHINE BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
KETO NORDIC NUT AND SEED BREAD - WHOLE30, PALEO, GLUTEN-FREE
From mycrashtestlife.com
WHEAT BREAD WITH WHOLE GRAINS AND SEEDS RECIPES
From tfrecipes.com
EUROPEAN STYLE WHOLE GRAIN BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love