5 Minute Multi Grain Bread Recipes

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.

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
• In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
• On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Steps:

• In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
• Stir. Cover (I use a dinner plate).
• Let stand 1 hour.
• Remove cover.
• Add 1 cup cool water; stir to combine all ingredients.
• Add yeast; stir to dissolve yeast.
• Continue stirring to combine ingredients well; or use large mixer to mix well.
• Mix just until combined.
• Mix flours together in separate bowl.
• Attach dough hook to mixer. Start on low speed.
• Add flours to cereal mixture, one cup at a time.
• Add flax, sunflower seeds, and nuts.
• Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
• Remove from mixer and place on floured bread board.
• Knead 5 minutes.
• Clean mixer bowl.
• Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
• Place dough in bowl, then flip it over so that oiled side is on top.
• Turn on your oven light (this provides the warmth to proof your dough.
• Place bowl in the oven. Close the door.
• Let rise till double (about 1 hour).
• Remove from oven (leave the light on and re-close the door).
• Place on floured bread board.
• Separate in two pieces.
• Knead each piece 5 minutes.
• Form each into a cylinder, to fit the loaf pan.
• Oil 2 loaf pans.
• Place dough in loaf pans.
• Return to oven. Close door. Leave the light on.
• Let rise 1 hour or till dough mounds above the top of the pans.
• Bake 35-40 minutes at 375°F.

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.

Steps:

• You don't have to use gluten but I always do when I make bread unless I use bread flour.
• This bread is baked in a dutch oven with the lid on or some type of deep dish covered bakeware that is not oiled or greased. In a large bowl put all dry ingredients and mix well. Add water and stir until all ingredients are wet and gather into center of the bowl.
• Cover with plastic wrap and set in out if the way in an area about 65' to 70.' Let rise for 8 to 18 hours. That's right, just mix it, cover it and walk away. Mix it up before you go to bed or before you go to work.
• Next lightly flour a smooth surface. I use my clean counter top. Scrap the dough out onto the flour and sprinkle some flour over dough to minimize the dough that sticks to your hands. Punch it down and lightly knead. Form into a disk. The dough will be soft.
• Spray a skillet with oil and put the dough into the skillet. Spray the top of the dough lightly with oil and cover with plastic wrap. Let it double in size about 1 1/2 hours.
• Preheat oven to 450' Once it has reached temperature put the covered baking dish in the oven for 10 minutes. Carefully take the hot baking dish out of the oven and set it on the stove. Remove lid and dump the dough into the hot dish. Replace the lid and bake for 30 minutes.
• After 30 minutes remove bread from the oven and take off the lid. Put the bread back in the oven for 10 to 30 minutes to brown the top and form the crust. The longer you leave it in the thicker the crust will be.
• Remove from oven and let cool to room temperature before cutting. This bread is delicious and cost less then a $0.50 to make. By all means check out the video on Youtube. There are lots of them.

Steps:

• In a small bowl or liquid measuring cup, 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 dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue 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 doubled 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 and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.