FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)
No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
- In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
- On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g
100% WHOLE GRAIN WHEAT BREAD
If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Provided by dbsnova
Categories Yeast Breads
Time 3h15m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
- Add: 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix the dough again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts : Calories 176.4, Fat 4, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 32.5, Fiber 4.3, Sugar 4.9, Protein 5.4
BUTTERMILK CRANBERRY RAISIN MUFFINS
This is a tender bran muffin loaded with raisins, cranberries, coconut and walnuts. They are crispy on top because there are nuts on top of the muffins that roast while the muffins are cooking. You can make your own buttermilk, so these are super easy with most everything you already have in your pantry besides the bran cereal....
Provided by Sanity Chek
Categories Muffins
Time 45m
Number Of Ingredients 15
Steps:
- 1. Pour buttermilk into a large bowl and add the bran flakes. Goal is to soften them up. If you are making your own buttermilk (which I do regularly, make sure the milk sits for 10 minutes with the vinegar in it before using it.)
- 2. Add the oil, the egg, baking soda, salt, vanilla, optional orange extract*. Mix by hand about 4-5 strokes. *Note: Sometimes I use a tsp of pure maple flavoring instead or 2 tbsps of pure maple syrup.
- 3. Add ground flax seed, sugar and flour. Mix by hand until incorporated. No need to use an electric mixer. Then fold in the coconut, raisins, 1/2 the chopped walnuts, cranberries. Note: I just put the nuts in a sandwich bag and pound them a few times with my meat mallet to break them up.
- 4. Pour into XL greased or lined muffin tins. Sprinkle the reserved 1/4 cup of nuts on top of the muffins. This makes them crunchy and roasts the nuts while cooking which enhances their flavor.
- 5. Bake at 375 for 20-25 min or until toothpick comes out clean. If muffin tops start to turn too brown, I tent with foil or place a piece of parchment paper on top of them in the last 5-10 min. When done, let cool just long enough for you to remove from muffin tins and cool the rest of the way on wire rack. Cooling in the tins drys them out. Note: If you used regular large-sized muffin tins (12) instead of XL (6), cook for 15-20 min. Since this is the whole breakfast in my family and so good for you, I make XL-sized.
FIVE-GRAIN QUICK BREAD
Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
- In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
- On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.
Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g
WHOLE WHEAT OATMEAL BUTTERMILK BREAD
Since Canadian flour has more gluten, I use whole wheat bread flour and all purpose white flour, if you reside in the U.S. then use bread flour for the white.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 (8x4-inch) loaves
Number Of Ingredients 11
Steps:
- Fit a kneader blade on a heavy-duty stand mixer.
- Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
- In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
- In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
- After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
- Knead for 10 minutes.
- Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
- Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
- Generously grease a large bowl with oil.
- Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
- Remove and punch down dough.
- Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
- Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
- Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
- Bake for about 30 minutes in a 375°F oven.
Nutrition Facts : Calories 2388.5, Fat 47.1, SaturatedFat 24.9, Cholesterol 101.4, Sodium 4701.5, Carbohydrate 432.5, Fiber 37.2, Sugar 55.5, Protein 72.8
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