Hearty Multigrain Biscuits Food

HEARTY MULTIGRAIN BISCUITS

Hearty Multigrain Biscuits image

Enjoy these hearty multigrain biscuits brushed with milk that are ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup quick-cooking or old-fashioned oats
About 3/4 cup fat-free (skim) milk

Steps:

Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 270 mg

MULTIGRAIN SEED BISCUITS

Multigrain Seed Biscuits image

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

Provided by SandyS

Categories Bread Quick Bread Recipes

Time 42m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¼ cups multigrain flour
1 cup whole wheat flour
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup wheat germ
1 tablespoon white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter
1 cup milk
1 egg, lightly beaten
¼ cup sesame seeds

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 21.1 g, Cholesterol 37.5 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 290.1 mg, Sugar 2.2 g

MULTIGRAIN BREAD

Multigrain Bread image

It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 13

Ingredients

1 cup water (70° to 80°)
2 tablespoons canola oil
2 egg yolks
1/4 cup molasses
1 teaspoon salt
1-1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup nonfat dry milk powder
1/4 cup quick-cooking oats
1/4 cup toasted wheat germ
1/4 cup cornmeal
2-1/4 teaspoons active dry yeast

Steps:

In bread machine pan, place all 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 water or flour if needed).

Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

WHOLE-GRAIN BISCUITS

Whole-Grain Biscuits image

Salt and pepper bring out the hearty richness of whole wheat in these buttery biscuits. It's all about portion control here--you get to eat two!

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour, plus more for dusting
1 cup white whole wheat flour
4 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter
2/3 cup 1-percent milk

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.

HEARTY MULTIGRAIN BISCUITS

Hearty Multigrain Biscuits image

Categories Side Dish

Yield 10

Number Of Ingredients 8

Ingredients

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup quick-cooking or old-fashioned oats
About 3/4 cup fat-free (skim) milk

Steps:

Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 270 mg

HEARTY MULTIGRAIN BREAD

Hearty Multigrain Bread image

This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.

Provided by Anonymous

Categories Bread Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
¼ cup packed brown sugar
1 ½ tablespoons bread machine yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g

HEALTHY MULTIGRAIN AND SEED BREAD

Healthy Multigrain and Seed Bread image

This bread is a staple in my house, it is hearty and is easily adjustible to what you have on hand. No need to knead. :-) High in Omega 3 and fiber. Whole wheat, cornmeal, flax, whet germ or whatever you have on hand. I like it toasted with my veggie burger. My DH likes his with cold chicken, spicy mustard and lettuce. I've even made the most delicious crutons with this bread some butter, garlic and season salt. Healthy has never been this easy or delicious.

Provided by PrincessPage

Categories Yeast Breads

Time 3h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole oats
1/4 cup cornmeal
1/4 cup ground flax seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
1/4 cup brown sugar
1/4 cup powdered milk
2 tablespoons flax seeds
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
3 tablespoons olive oil
2 teaspoons instant yeast
4 teaspoons vital wheat gluten
1 1/4 warm water

Steps:

Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
** You can experiment with different flours based on what you have in your pantry.
** Try adding different seed combinations or pine nuts -- yum.

Nutrition Facts : Calories 234.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 2.6, Sodium 15, Carbohydrate 31.1, Fiber 3.9, Sugar 5.7, Protein 7.1

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