10 Grain Bread Food
FRENCH BREAD (10-GRAIN)
A healthy loaf of French Bread that tastes wonderful! I use my bread machine on dough setting to mix and knead the dough then shape, rise again and finish it in the oven.
Provided by Belinda M.
Categories Yeast Breads
Time 3h30m
Yield 2 Loaves, 2 serving(s)
Number Of Ingredients 11
Steps:
- Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
- Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
- Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
- Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
- When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
- Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle.
- Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
- Place loaves on a greased baking sheet or in a french/baguette pan.
- Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
- With sharp knife, make 3-4 diagonal cuts on top of loaf.
- Bake at 375 degrees for 30-35 minutes.
- Remove to cooling rack and brush melted butter over tops of loaves.
- Cool at least 1 hour before slicing.
10 GRAIN BREAD
This is a recipe that I modified from a co-worker's mom's white bread recipe. It made such soft bread I wanted to see if I could use the base as a multi-grain bread. Prep time doesn't include rise time.
Provided by tasb395
Categories Yeast Breads
Time 35m
Yield 4 loaves
Number Of Ingredients 12
Steps:
- Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
- If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
- Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
- Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
- Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
- Let rise for 1 hour or until double in size.
- Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
- Remove from pans and cool on wire racks.
SPENT GRAIN BEER BREAD
I am a homebrewer and brew all grain beer. As a byproduct of mashing 10+ lbs. of grain to make wort for beer, you have 10+ lbs. of grain to use. I hate to dispose of anything, especially food, I wanted to find a good way to use this leftover grain. I use some of the grain for this bread recipe and put the rest into compost for my outdoor plants. Really there is no true combination of grain, I just use whatever I used to brew beer with. It all gets mixed together during the mash so it is never the same blend, but that keeps it interesting!
Provided by M3 Guy
Categories Yeast Breads
Time 1h35m
Yield 1-2 Loaves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
- Put spent grain in large mixer bowl. Mix in starter, and start adding flour. Keep adding flour until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Punch down dough, and either:.
- A) Split into two loaves and place in greased bread pans.
- B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
- Allow loaf(ves) to double in size, bake in 375 F oven 30 to 40 minutes until browned and a long pin, such as a turkey pan, comes out clean after being inserted into the center of the loaf.
10+5 GRAIN BREAD FOR THE BREAD MACHINE
Make and share this 10+5 Grain Bread for the Bread Machine recipe from Food.com.
Provided by Barb 3663
Categories Breads
Time 2h
Yield 1 1 1/2 lb loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients in the order suggested by your bread machine. Process on the basic bread cycle according to the manufacturer's directions. I use the "dark crust" setting.
- Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing.
Nutrition Facts : Calories 86.7, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.9, Sodium 115.8, Carbohydrate 16.7, Fiber 1.9, Sugar 2.2, Protein 2.7
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- Place the yeast, water, honey, salt, oil, cereal, and flaxseeds in a dishpan or large bowl and stir with a wooden spoon. Add the white flour, and beat with the spoon until well blended.
- Add 3 cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 10 minutes, or until the dough comes away from the sides of the bowl and your hands easily. (It will feel solid and somewhat less elastic than dough made from lighter bread mixtures.) Shape into a ball.
- Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. For this recipe, a slow rise is better than a quick one for good texture, so cover the bowl and set in a fairly cool spot for 40 to 60 minutes, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.
- Punch down the risen dough, knead for 2 minutes, and form into a ball. Cut in half, then shape each half into a round loaf. Place the rounds on the prepared baking sheet, leaving enough space between them to allow for expansion. Let rise for 20 minutes.
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