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
MULTIGRAIN BREAD RECIPE
Multigrain Bread Recipe is an easy, healthy yeast bread recipe that's full of good-for-you ingredients like chia seeds and whole wheat flour!
Provided by Kate @ I Heart Eating
Categories bread
Time 2h30m
Number Of Ingredients 11
Steps:
- Place cereal mix in bowl of stand mixer fitted with dough hook, and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100-105 degrees (F), about 1 hour.
- Meanwhile, whisk flours and salt together in separate bowl; set aside.
- Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined.
- Let mixture sit for 5-10 minutes.
- Add flour mixture, 1/2 cup at a time, and knead until dough starts to come together.
- Cover bowl tightly with plastic wrap, and let dough rest for 20 minutes.
- Knead on medium-low speed until dough clears sides of bowl, 3-4 minutes. If it does not clear sides, keep adding 2 tablespoons additional all-purpose flour and knead until it does.
- Once it comes together, continue to knead dough for 5 additional minutes.
- Add seeds, and knead until seeds are evenly dispersed throughout the dough and dough forms smooth, round ball.
- Place dough in large, lightly greased bowl; cover tightly with plastic, and let rise at room temperature until nearly doubled in size, 45-60 minutes.
- Grease two 9×5 inch loaf pans.
- Transfer dough to lightly floured counter and divide in half.
- Stretch first piece of dough into 9×6 inch rectangle.
- Roll dough into a cylinder, and place dough seam-side down in prepared loaf pan.
- Repeat with second piece of dough.
- Spray loaves lightly with water or vegetable oil spray.
- Sprinkle both loaves in oats.
- Cover loaves loosely with greased plastic, and let rise at room temperature until nearly doubled in size 30-40 minutes.
- Preheat oven to 375 F.
- Bake until loaves register 200 degrees, 30-40 minutes.
- Transfer pans to wire rack, and let loaves cool in pan for 5 minutes.
- Remove loaves from pans, and let them cool to room temperature on wire cooling rack.
Nutrition Facts : ServingSize 1 serving, Calories 142 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g
MULTIGRAIN AND SEED BREAD
Provided by Food Network
Time 3h40m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a saucepan heat enough water to cover the seeds, to a boil. Pour over sunflower seeds and let sit in the refrigerator overnight.
- Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
- Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
- Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
- Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
MULTIGRAIN AND SEED BREAD
Steps:
- In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
- Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
- Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
- Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
- Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
- In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
EASY SEED & GRAIN LOAF
Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup
Provided by Mary Cadogan
Categories Buffet, Side dish, Snack
Time 50m
Yield 8 thick slices
Number Of Ingredients 7
Steps:
- Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
- Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
- Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
- Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.
Nutrition Facts : Calories 266 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
HEALTHY MULTIGRAIN YOGURT & SEED BREAD (BREAD MACHINE/ABM)
I based this off another yogurt bread recipe I found but made a whole bunch of tweaks. Using that King Arthur white-wheat flour is ideal but regular AP flour will do as will bread flour if you omit the wheat gluten. Hence I put in AP flour for the other flour type. Feel free to use a wheat or wholegrain setting on your bread machine but I prefer to bake this in the oven because it comes out with far better texture. Vegans, you can easily make this vegan using soy or almond yogurt and Earth Balance/Soy Garden. Regardless, it needs the yogurt or yogurt-like substance and a solid fat for the texture, oil won't do. This is also a versatile recipe, use any seeds and grains you like!! Like subbing sunflower for pumpkin seeds, amaranth for quinoa, etc. So long as there's 5-6 tablespoons, you're good. Feel free to try a mix or just one grain/seed! I put down prep time as 90 minutes since that's how long my dough cycle is.
Provided by the80srule
Categories Breads
Time 2h5m
Yield 1 2-lb loaf, 1 serving(s)
Number Of Ingredients 15
Steps:
- Put these ingredients into your bread machine in this order, or the order recommended by your manufacturer, then do a basic dough cycle. Set to 2-lb capacity.
- When the dough cycle's finished, the result should be a nice brown glob of dough flecked with seeds, grains, and whatever else you put inches It should be very easy to mold and roll out but if it isn't, knead it on a floured surface until you can roll it out easily.
- Lay a piece of parchment paper down on a cookie sheet. Mold the glob of dough into a large loaf.
- Bake at 375F for 30-35 minutes, or until the top is browned.
Nutrition Facts : Calories 2431.5, Fat 54.2, SaturatedFat 23.1, Cholesterol 92.9, Sodium 2667, Carbohydrate 422.7, Fiber 37.1, Sugar 47.7, Protein 77
MULTIGRAIN SEED BREAD
Steps:
- Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
- Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed. Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
- Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches. Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes. The dough will not fill the pans completely.
- Heat the oven to 450 degrees and make the loaves for 20 minutes. Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom. Remove the loaves from the pans and cool on their sides on wire racks.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 283 milligrams, Sugar 69 grams, TransFat 0 grams
MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS
An easy Multi-Grain Bread recipe
Categories Bread Bake Bon Appétit
Yield Makes 1 Loaf
Number Of Ingredients 11
Steps:
- Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
- Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
- Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
- Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
- Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
- Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
- *Available at natural foods stores.
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