Bread Machine Multigrain Loaf Food

BREAD MACHINE MULTIGRAIN LOAF

Steps:

• Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

MULTIGRAIN BREAD

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).

BREAD MACHINE MULTIGRAIN BREAD

Steps:

• In bread machine pan, place all the 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 of water or flour if needed).

MULTIGRAIN BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread machine in the order recommended by the manufacturer. Select the dough cycle and start.
• Check the consistency after 10 minutes or so, and add flour or water, as needed.
• At end of cycle, remove from pan, shape as desired and place on parchment paper or on cornmeal sprinkled baking sheet. Let rise until almost doubled.
• Slash and place in 400 deg. oven for 35 to 40 minutes.
• Note: Feel free to substitute any combination of seeds or grains you find appealing. Substitute whole wheat if you have no rye flour. I'm sure this can also be baked in the machine, if you so wish.

MULTIGRAIN BREAD

Steps:

• Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
• Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
• Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
• Bake in the preheated oven until crust is well-browned, about 45 minutes.

HOMEMADE MULTIGRAIN BREAD

Steps:

• 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.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

ANCIENT MULTIGRAIN BREAD: BREAD MACHINE RECIPE

Steps:

• Place all ingredients into the bread pan, in the order recommended by your bread machine's manufacturer.
• Select the multigrain cycle. My Panasonic's multigrain setting takes five hours, but is so worth it!
• Remove and cool for one hour before slicing. Enjoy!

MULTIGRAIN BREAD (2 LB LOAF)

Steps:

• Place ingredients in order listed or according to your bread machine manufacturers instructions. Put settings for a 2 lb loaf, multigrain loaf for a light or medium crust. Wait and enjoy!

MULTIGRAIN LOAF

Steps:

• Make 1 Pound Recipe with bread machines that use at least 2 cups flour, or make 1 1/2 Pound Recipe with bread machines that use at least 3 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 135 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 330mg sodium 27g carbohydrate (2g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine has a 2-pound vertical pan, the loaf will be short, but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread.SUCCESS TIPYou'll find 7-grain cereal in the hot-cereal section of your supermarket or at a natural foods or co-op store.Sandwich BoardHam and cheese sandwiches are as all-American as football! Serve this triple-decker sandwich to enjoy while watching a football game, or serve it to your favorite football player after a rugged game.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.