MILE HIGH MULTIGRAIN BREAD
A very fluffy bread that is sure to please. I developed this recipe through trial and error until I perfected it. Leave the loaves in their pans to cool for 10-15 min after they cook and the bread will slide right out.
Provided by Fitness Guru
Categories Yeast Breads
Time 2h35m
Yield 2 Loafs & 12 small buns, 36 serving(s)
Number Of Ingredients 8
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 cups multigrain flour. (to cool the water and end up with warm dough).
- Add: 2 cups of multigrain flour and 2 cups of white bread flour.
- Mix until the consistency is somewhat even.
- Then continue to slowly add white bread 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.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 10 minutes. The dough will rise a bit but it doesn't need to double.
- Grease two bread pans and a 8x 8 pan for buns with Spray Pam. You do not need to flour the pans if you let the bread cool for 10 -15 min in their pans after they have cooked.
- Mix the dough again just enough to knock it down.
- 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. This can be a little tough if the dough is stick. I will often butter my hands to stop the dough from sticking so I do not have to add to much flour and make the dough tough.
- Divide the ball in 3 balls, two larger balls and one slightly smaller. The two larger balls become loaves and the smaller ball become 12 little dinner rolls.
- Shape and drop the loaves ( I often braid the loaf) in your bread pans and shape the buns and place in 8x8 pan and let them rise until almost doubled, about 1 hour. Bake the he loaves in a preheated oven at 350 for 35 minutes. If you forgot to preheat let them cook 40 minutes instead. The buns cook for 20 min in the preheated oven.
- Take out of oven and brush melted butter on to the tops. Let cool in pan for 10-15 min then turn the bread out of the pan and onto a rack to cool completely. Don't wrap it until completely cooled. (Condensation will make it soggy) Wrap in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick.
Nutrition Facts : Calories 67.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.8, Sodium 197, Carbohydrate 10.1, Fiber 0.4, Sugar 1.9, Protein 1.3
MULTI GRAIN BREAD FOR THE BREADMAKER
Make and share this Multi Grain Bread for the breadmaker recipe from Food.com.
Provided by Ann Kash
Categories Breads
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in the bread maker as listed.
- Select regular or rapid bread cycle.
- Enjoy.
FLUFFY MULTI-GRAIN BREAD
The many ingredients of this hearty bread make it a nutritious, satisfyingly delicious European-style offering. The flavor is enhanced when toasted for your morning breakfast! I've adapted it from a recipe found in a cooking magazine. My family prefers the bread made this way. It freezes well, too! Walnuts or Pecans work equally well. I've tried this with other yeasts, but Fleischman's works best due to its ability to proof the heavier texture of the bread.
Provided by Wilmom
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
- Stir. Cover (I use a dinner plate).
- Let stand 1 hour.
- Remove cover.
- Add 1 cup cool water; stir to combine all ingredients.
- Add yeast; stir to dissolve yeast.
- Continue stirring to combine ingredients well; or use large mixer to mix well.
- Mix just until combined.
- Mix flours together in separate bowl.
- Attach dough hook to mixer. Start on low speed.
- Add flours to cereal mixture, one cup at a time.
- Add flax, sunflower seeds, and nuts.
- Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
- Remove from mixer and place on floured bread board.
- Knead 5 minutes.
- Clean mixer bowl.
- Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
- Place dough in bowl, then flip it over so that oiled side is on top.
- Turn on your oven light (this provides the warmth to proof your dough.
- Place bowl in the oven. Close the door.
- Let rise till double (about 1 hour).
- Remove from oven (leave the light on and re-close the door).
- Place on floured bread board.
- Separate in two pieces.
- Knead each piece 5 minutes.
- Form each into a cylinder, to fit the loaf pan.
- Oil 2 loaf pans.
- Place dough in loaf pans.
- Return to oven. Close door. Leave the light on.
- Let rise 1 hour or till dough mounds above the top of the pans.
- Bake 35-40 minutes at 375°F.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 6.8, Sodium 422.8, Carbohydrate 29.9, Fiber 3.1, Sugar 5.1, Protein 5
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
MULTI-GRAIN BREAD
After searching everywhere for a easy Multi-Grain Bread recipe, that didn't have a ton of ingredients or too many steps I finally decided to make my own. I might try topping this with rolled oats or sunflower seeds some time. I took a whole wheat bread machine recipe I knew worked well and added cereal mix soaked in water and added more yeast and more gluten flour. The directions are for a KitchenAid Stand Mixer. Can be made Dairy Free.
Provided by tasb395
Categories Yeast Breads
Time 15m
Yield 4-5 loaves
Number Of Ingredients 11
Steps:
- Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
- Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
- Add milk to measuring cup and add hot water.
- Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
- Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
- Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
- Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
- Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
- Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.
Nutrition Facts : Calories 1127.7, Fat 19.9, SaturatedFat 5.4, Cholesterol 8.5, Sodium 2389.2, Carbohydrate 215.8, Fiber 31, Sugar 36.3, Protein 37.9
MULTI GRAIN BREAD
OH, this is so good! I love homemade bread and this is one of my favorite recipes. Is a little healthier than most bread recipes with all the bran, oats, wheat germ, and yogurt it it.
Provided by paula giles
Categories Yeast Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Heat water, yogurt, and vegetable oil to boiling.
- Stir in oats, wheat germ and bran.
- Set aside until cooled to very warm (about 30 minutes).
- Meanwhile combine 1 cup flour, sugar, yeast, and salt.
- Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough.
- Knead until smooth, about 6-8 minutes.
- Cover let rest 10 minutes.
- Divide dough, place in will greased loaf pan.
- Cover and let double in size.
- Bake at 350°F until golden brown.
Nutrition Facts : Calories 2011.7, Fat 44.9, SaturatedFat 9.1, Cholesterol 227.4, Sodium 2502.6, Carbohydrate 341.1, Fiber 20.4, Sugar 35, Protein 61.1
MULTI-GRAIN AND MORE BREAD (BREAD MACHINE)
This bread is called "Multi-Grain and More" because it is so packed with good-for-you stuff. All those grains give it a full, rich flavor and enough body to stick to your ribs. If you want the benefits of cereal and the timeliness of toast, this is the bread for you! From Electric Bread.
Provided by Bev I Am
Categories Breads
Time 2h10m
Yield 1 Extra Large 2lb Loaf
Number Of Ingredients 12
Steps:
- Put ingredients in your bread machine according to your manufacturer's recommendations.
- Success Hints: Any unsweetened multi-grain cereal should work in this bread.
- For accent and crunch, sprinkle a few oats on top after the final rise.
- This recipe can be made with the whole wheat, white, rapid, or delay bake cycle.
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