HEALTHY MULTIGRAIN BREAD (BREAD MACHINE)
I adapted this for the bread machine when I used to use a bread machine. It was from a recipe off of a Bob's Red Mill bag. Very flavorful.
Provided by WI Cheesehead
Categories Yeast Breads
Time 3h3m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine in order indicated and bake according to mfg.'s directions. Using the quick whole wheat setting will save time.
- Check to make sure dough has formed a ball after machine has mixed it.
- You may have to add water or flour a little at a time to get it to correct consistency.
- Makes 1 1/2 pound loaf.
BREAD MACHINE MULTIGRAIN BREAD
This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
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 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.
MULTIGRAIN POPPY SEED BREAD
This is a good, hearty bread that makes a substantial companion to a lighter entree. It's also nice toasted, with butter. It's my first original yeasted bread recipe, so feedback is appreciated. Don't let the long instructions scare you away. It's not as complicated as it sounds, especially if you're accustomed to making yeasted bread.
Provided by pdxjosh
Categories Yeast Breads
Time 4h45m
Yield 1 loaf, 10-15 serving(s)
Number Of Ingredients 11
Steps:
- To make the dough in a bread machine: put the dough ingredients in the bread pan in the order listed and running the dough cycle.
- Peek at the dough after a few minutes to make sure that the dough is neither too dry or too wet.
- It should be somewhat sticky and soft, but it should pull away from the sides of the pan when the machine kneads it.
- If it is too wet, add additional flour 2 Tbsp at a time.
- If it's too dry, add 1-2 Tbsp of water.
- If you adjusted the consistency, check it again after a few more minutes of kneading.
- This sounds more complicated than a normal bread machine recipe, but I promise, it's still easy.
- If you had to adjust the consistency a lot, you may want to reset the machine and start the dough cycle over to make sure it gets kneaded properly.
- When the dough cycle is complete, continue to step 21.
- To make the dough by hand: combine the water, sweetener and yeast, until completely dissolved.
- Combine the remaining dry ingredients in a large mixing bowl, and stir until mixed.
- Combine the hot cereal and the yeast mixture and pour into a well in the dry ingredients.
- With a wooden spoon, stir the dry ingredients into the wet a little at a time, first forming a thin batter, then a dough.
- When it gets too thick to stir, turn it out onto a counter and begin kneading.
- As with the bread machine instructions, adjust the consistency of the dough as you're kneading.
- This dough will be sticky, but should still be able to be kneaded.
- Knead for 20-30 minutes.
- Return dough to the mixing bowl, and let rise, covered, until about doubled.
- This time will vary widely depending on the temperature, yeast, and other factors, but should be somewhere between one and three hours.
- When you poke the dough, the hole that you make should not fill in right away, and the dough should sigh slightly.
- Turn the dough out onto a lightly floured surface and punch it down and knead it a couple of times.
- Preheat the oven to 450°F, with a baking stone inside if you have one.
- Roll the dough up into a log about 12-14 inches long.
- Sprinkle a pizza peel or a cookie sheet with no sides liberally with the dry hot cereal and put the loaf in the middle.
- Brush the loaf with water and sprinkle with the poppy seeds and cover with a damp towel.
- Allow the loaf to rise for about 45 minutes, or until approximately double.
- Slash the top diagonally with a sharp knife.
- Put the loaf in the oven, directly on the baking stone, if you are using one.
- For a crispier crust, spray the inside of the oven with water every couple of minutes during the first 10 minutes of baking.
- After 10 minutes, turn the oven down to 350°F.
- Bake for an additional 25-35 minutes, until the loaf is nicely browned and sounds hollow when you tap on the bottom.
- Cool on a rack for at least 20 minutes before slicing.
- If you would like to make sandwich bread instead, do the last rise in the loaf pan, and bake in a greased loaf pan at 350°F for 35-45 minutes.
Nutrition Facts : Calories 158.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.6, Sodium 124.8, Carbohydrate 29.8, Fiber 4.7, Sugar 3.4, Protein 5.8
YOGURT BREAD (BREAD MACHINE)
Make and share this Yogurt Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
- Set crust on Dark and program for the Basic cycle; press Start.
- The dough ball will be slightly sticky, but it will smooth out after the kneading.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
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