SOFT MULTIGRAIN BREAD
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Provided by Sally
Categories Bread
Time 4h15m
Number Of Ingredients 8
Steps:
- Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
- Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
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
CHRISTY'S MULTIGRAIN CEREAL BREAD I
This is one of my variations on this recipe I found on Allrecipes. It makes a whole-grain, soft and fluffy loaf of bread. I included directions for starting in the bread machine and finishing in the oven because I like to use this bread for sandwiches and prefer to have a traditional-shaped loaf.
Provided by chrigr
Categories Breads
Time 2h45m
Yield 2 pound loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
- When dough is finished rising, transfer from bread pan to oiled loaf pan.
- Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
- Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
- Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
Nutrition Facts : Calories 149.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 2, Sodium 183.2, Carbohydrate 31.1, Fiber 2.8, Sugar 4.8, Protein 4.4
CHRISTY'S MULTIGRAIN CEREAL BREAD II
This is my second variation on a recipe I found on Allrecipes. I'm including directions for starting in the bread machine and finishing in the oven, because I prefer a traditional-shaped loaf for sandwiches.
Provided by chrigr
Categories Breads
Time 2h45m
Yield 2 pound loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
- When dough is finished rising, transfer from bread pan to oiled loaf pan.
- Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
- Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
- Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.
Nutrition Facts : Calories 149, Fat 1.3, SaturatedFat 0.6, Cholesterol 2, Sodium 189.4, Carbohydrate 31, Fiber 2.7, Sugar 4.5, Protein 4.3
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LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
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5/5 (110)Calories 143 per servingCategory Bread
- Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120F for Instant yeast, about 20 minutes. *Don't rush it. If your mixture is too hot, it may kill your yeast. A thermometer is handy here to make sure of the temperature before adding the yeast.
- Sprinkle yeast over cereal mixture. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth. Gradually mix in enough remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest 15 minutes.
- Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if it's sticky, about 5 minutes. **If using add-ins, scatter over the dough and knead into the dough now. **
- Oil a large bowl. Add dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
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