MULTIGRAIN BAKING MIX
Make and share this Multigrain Baking Mix recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 10m
Yield 12 cups, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a 4-quart mixing bowl, combine all ingredients except the canola oil.
- Stir oil into dry ingredients and mix well.
- Store in large air-tight container or several smaller ones in fridge or freezer.
Nutrition Facts : Calories 356.2, Fat 19.7, SaturatedFat 1.9, Cholesterol 5.2, Sodium 1119.9, Carbohydrate 38.2, Fiber 3.7, Sugar 4.2, Protein 9
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.
MULTIGRAIN PANCAKES
From the local paper. For the baking mix, use Multigrain Baking Mix recipe. Adding cranberries gives the pancakes extra color, flavor and vitamin C. For variety, substitute blueberries.
Provided by WI Cheesehead
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
- Let rest 5 minutes; stir in cranberries, if used.
- Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
- For each pancake, ladle about 1/2 C batter into the skillet.
- Cook until surface appears dry and small bubbles appear at the edges.
- Turn over and cook on second side for about 30 seconds.
- Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.
MULTIGRAIN BREAD
It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
MULTIGRAIN SEED BISCUITS
A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.
Provided by SandyS
Categories Bread Quick Bread Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
- Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
- Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
- Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 21.1 g, Cholesterol 37.5 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 290.1 mg, Sugar 2.2 g
More about "multigrain baking mix recipes"
MULTIGRAIN BREAD RECIPE - I HEART EATING
From ihearteating.com
5/5 (59)Calories 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 FLOUR - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (2)Total Time 20 minsServings 22Calories 243 per serving
- In short, just add the grains to a strong blender like a Vitamix or Blendtec in batches of 1-2 cups until you’ve ground everything into a fine powder. How much you place in the blender depends upon the size and capacity of the blender pitcher, but the grains should at least cover the blades of the blender to effectively pulverize your grains into flour. Otherwise, the grains will just blow around the pitcher.
- Before you hit the “start” button, cover the top of your blender with a dish towel to catch any residual powder. Then, turn the blender to the highest setting. It takes our blender 30-45 seconds to grind grains into a usable fine flour.
- Once the grains are milled, combine them in a large bowl along with any store-bought flours you decide to use, and stir until everything is uniformly combined. Transfer the flour to an airtight container.
MULTIGRAIN LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (34)Calories 150 per servingTotal Time 3 hrs 20 mins
- Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough.
- Start with the smaller amount of water, adding additional if necessary., Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy., Gently deflate the dough, and shape it into an 8" log.
HOW TO MAKE MULTIGRAIN BREAD: HOMEMADE MULTIGRAIN …
From masterclass.com
MULTIGRAIN BREAD MIX - KING ARTHUR BAKING COMPANY
From shop.kingarthurbaking.com
MULTIGRAIN, WHOLE WHEAT BAKING MIX RECIPE – LIKE …
From grainmillwagon.com
MULTIGRAIN ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SIMPLE HOMEMADE MULTIGRAIN BREAD RECIPE
From alphafoodie.com
MULTIGRAIN, WHOLE WHEAT BAKING MIX RECIPE – LIKE BISQUICK
From mymerrymessylife.com
Estimated Reading Time 4 mins
RECIPES USING GFJULES® GLUTEN FREE MULTIGRAIN BISCUIT & BREAKFAST ...
From gfjules.com
ARTISAN MULTIGRAIN BREAD – A COUPLE COOKS
From acouplecooks.com
#15-minutes-or-less #time-to-make #course #preparation #for-large-groups #pancakes-and-waffles #breakfast #condiments-etc #easy #no-cook #dietary #cooking-mixes #number-of-servings #3-steps-or-less #technique
You'll also love