MULTIGRAIN BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 13
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.
MULTI-GRAIN BREAD
This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.
Provided by LUv 2 BaKE
Categories Yeast Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 106.3, Fat 2.6, SaturatedFat 0.3, Cholesterol 11.6, Sodium 5.9, Carbohydrate 18.9, Fiber 2.1, Sugar 2.5, Protein 3.4
RUSTIC MULTI-GRAIN BREAD
Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
MULTI-GRAIN HONEY WHEAT BREAD
A "partial" bread machine recipe. Start in the machine, and finish in your oven. Can also use a traditional mixer with a dough hook, if you wish.
Provided by PalatablePastime
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 18
Steps:
- Place ingredients into bread machine in appropriate order.
- Set machine to"manual" to knead dough.
- After manual bread machine cycle, remove machine hook from dough, and turn dough into a greased loaf pan and punch down.
- Let rise until doubled in size (about an hour).
- Keeping dough in same pan in which it rose, brush with beaten egg and sprinkle with extra flax seed, oats, and/or wheat germ (optional), and allow dough to re-rise about ten minutes.
- Bake at 375 degrees F for 20-25 minutes until nicely browned.
- Remove pan from oven, and turn bread out of pan to cool on a wire rack.
- Serve with an herb butter, if you desire (I have 3 different herb butter recipes available:#27286,#27297, and#27739).
Nutrition Facts : Calories 1835.8, Fat 53.5, SaturatedFat 5.8, Cholesterol 6, Sodium 3709.1, Carbohydrate 295, Fiber 29, Sugar 53.4, Protein 56
MULTIGRAIN WHOLE WHEAT BREAD
got this from discussfitness.com. What i like about this is that it has no white flour so its pretty healthy, dense yet soft texture. I only use 2 c water, and around approx 4 1/4 c whole wheat flour
Provided by fawn512
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 11
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.
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MULTIGRAIN BREAD RECIPE - I HEART EATING
From ihearteating.com
Ratings 59Calories 142 per servingCategory Bread
- Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
- Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
HOMEMADE MULTIGRAIN BREAD (EASY RECIPE!) - THE WOKS OF …
From thewoksoflife.com
5/5 (44)Total Time 5 hrs 5 minsCategory Bread And PizzaCalories 168 per serving
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It’s important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
HONEY WHEAT BLACK BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (42)Calories 300 per servingTotal Time 2 hrs 40 mins
- Note: As of 1/11/17, the amounts of water, honey, and butter in this recipe have been adjusted slightly to produce a more workable dough., To make the dough: Measure out the flour by stirring it in the canister, then spooning it lightly into a measuring cup and sweeping off the excess.
- Starting with the smaller amount of water, mix and knead all of the ingredients — by hand, or using an electric mixer or the dough cycle of your bread machine — to form a smooth, soft dough., Transfer the dough to a lightly oiled bowl, turning to coat all sides.
- Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour., Divide the dough into eight pieces.
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