Low Fat Multi Grain Quick Bread Food

HOMEMADE MULTIGRAIN BREAD

Steps:

• Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
• Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
• Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
• Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
• Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
• Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
• While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
• After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
• Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
• When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
• Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!

MULTIGRAIN BREAD RECIPE

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.

MULTI-GRAIN DATE QUICK BREAD

Steps:

• Grease and flour 9x5-inch loaf pan.
• In a large bowl, pour boiling water over dates or raisins, add soda and let stand for 5 minutes.
• Add natural bran, flour, rolled oats, sugar, baking powder, salt and milk.
• Mix until combined.
• Pour into loaf pan.
• Bake at 350°F for 70-80 minutes or until toothpick inserted in middle comes out clean.

LOWER-FAT CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine 1/2 cup sugar and cinnamon; set aside.
• Combine flour, baking soda, salt, and remaining 1 cup of sugar.
• In a separate bowl, combine buttermilk, egg, applesauce, and oil. Stir into dry ingredients JUST until combined. (Do not overmix.). (If you do not have buttermilk, buttermilk substitutes work. I use lemon juice and milk method.).
• Grease the bottom only of a 9-in.x 5-in.x 3-in. loaf pan.
• Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar mix.
• Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar.
• Swirl knife through batter.
• Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan 10 minutes before removing to a wire rack to cool completely.
• If desired, combine glaze ingredients; drizzle over bread.

LOW-FAT MULTI-GRAIN QUICK BREAD

Steps:

• Preheat oven to 450 degrees and grease a loaf pan.
• Combine cornmeal, wheat flour, sugar, and baking powder.
• Add wet ingredients to dry ingredients and mix well.
• Spoon/pour batter into loaf pan.
• Bake for 15 minutes.