HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
- Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
CHIA MILLET BREAD
Since I am gluten intolerant I am on the lookout on how I can add extra healthy benefits to my breads. Chia is an ancient seed that is making a comeback. And is highly versatile. You can use any number of ways. I have chosen to use the flour version.
Provided by Doris Kinney @luvinit
Categories Other Breads
Number Of Ingredients 15
Steps:
- Proof yeast using 1/2 c warm water plus 1 T Agave. Set aside.
- Grease an 8x4 loaf pan.
- Combine flours, cornstarch, potato starch, xantham and salt. Set aside.
- In a small bowl mix eggs, oil vinegar and remaining agave. Add remaining water to dry ingredients. Add wet ingredients and yeast mixture to dry ingredients.
- Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
- Turn dough into prepared pan. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan. Should be between 15-30 minutes. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
- Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes with my oven.
- Remove from oven and allow to cool 20 minutes before cutting.
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