GREAT GRAINERY BREAD - ROBIN HOOD
Another wonderful, nutty bread. Very easy to make. I found the loaf pan suggested to be too small. My loaf hung over the edges quite a bit. Next time I'll bake in a 9 x 5 pan. Also, I put the rolls in a 10 inch quiche dish. I think the 9 x 9 square pan would have also been too small. As you can see from the photo.....there wasn't much left to photograph :)
Provided by Diana 2
Categories Yeast Breads
Time 2h15m
Yield 1 loaf plus 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
- Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
- Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
- Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
- Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
- Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
- Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
- Let rise in warm place until doubled (35 - 45 minutes).
- Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.
ROBIN HOOD'S CHEESE AND TOMATO GRAINERY BREAD
A healthy, hearty, full-flavored, prize winning recipe from Robin Hood Flour. Prep time includes approximate rising time and bake time varies depending on method and size of loaves/rolls.
Provided by Molly53
Categories Yeast Breads
Time 3h50m
Yield 1 ABM loaf, 18 serving(s)
Number Of Ingredients 12
Steps:
- Add the first ten ingredients to machine according to manufacturer's directions.
- Add tomatoes and cheese at"add ingredients" signal or after first rising.
- Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
- LOAF: Shape dough into 3 or 4 balls.
- Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
- Let rise in warm place about 1 hour.
- Bake at 375°F for 25 minutes.
- Cover with foil if becoming too brown.
- ROLLS: Shape dough into 16 balls.
- Place in greased 9" square pan.
- Cover loosely with plastic wrap and let rise 30- 40 minutes.
- Bake at 375°F for 18- 23 minutes.
GRAINERY BREAD
Make and share this Grainery Bread recipe from Food.com.
Provided by KristenErinM
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- combine water, wheat berries, and millet in a saucepan. bring to a boil and cover and simmer for 5 minutes.
- stir in honey.
- cool to lukewarm.
- stir in yeast until dissolved and let sit for about 3 minutes.
- add oats, cornmeal, dry milk, wheat germ, salt, and sunflower seeds. stir.
- add whole wheat flour.
- knead for 6-8 minutes.
- cover with plastic wrap and a towel and let rise for 1 hour.
- punch down and divide in half into 2 loaf pans sprayed with cooking spray.
- cover and let rise for an hour.
- mix egg substitute and water.
- cut 3 diaganal slashes in top of each loaf. brush with egg wash and sprinkle with coarse salt.
- bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 2696.7, Fat 52.9, SaturatedFat 6.8, Cholesterol 6.3, Sodium 2601.2, Carbohydrate 480.6, Fiber 75.2, Sugar 66, Protein 113.5
KITTENCAL'S 60% WHOLE WHEAT ROLLS
These are really good buns, I make them often, I use Robin Hood Multigrain bread flour to make them but any whole wheat bread flour will do, if you live in the U.S.A then use white bread flour, in Canada just use all purpose. I usually get around 12 large buns, the yield is only estimated depending on how large you make the buns.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
- Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
- Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
- Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
- Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
- After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
- Remove and punch down dough.
- Shape into 12 balls (depending on what size you make them).
- Cover and rise again for 30-35 minutes.
- Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
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