Multi Grain Date Quick Bread Food

MULTI-GRAIN BREAD

Steps:

• Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
• Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
• In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
• Beat in hot cereal mixture and egg.
• Using electric mixer beat for 2 minutes at high speed.
• Stir in enough remaining whole wheat flour to make a stiff batter.
• With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
• Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
• Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
• Remove from pan, cool on a rack.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

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.

MULTIGRAIN BREAD

Steps:

• Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
• Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
• Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
• Bake in the preheated oven until crust is well-browned, about 45 minutes.

FLUFFY MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
• Stir. Cover (I use a dinner plate).
• Let stand 1 hour.
• Remove cover.
• Add 1 cup cool water; stir to combine all ingredients.
• Add yeast; stir to dissolve yeast.
• Continue stirring to combine ingredients well; or use large mixer to mix well.
• Mix just until combined.
• Mix flours together in separate bowl.
• Attach dough hook to mixer. Start on low speed.
• Add flours to cereal mixture, one cup at a time.
• Add flax, sunflower seeds, and nuts.
• Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
• Remove from mixer and place on floured bread board.
• Knead 5 minutes.
• Clean mixer bowl.
• Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
• Place dough in bowl, then flip it over so that oiled side is on top.
• Turn on your oven light (this provides the warmth to proof your dough.
• Place bowl in the oven. Close the door.
• Let rise till double (about 1 hour).
• Remove from oven (leave the light on and re-close the door).
• Place on floured bread board.
• Separate in two pieces.
• Knead each piece 5 minutes.
• Form each into a cylinder, to fit the loaf pan.
• Oil 2 loaf pans.
• Place dough in loaf pans.
• Return to oven. Close door. Leave the light on.
• Let rise 1 hour or till dough mounds above the top of the pans.
• Bake 35-40 minutes at 375°F.

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.

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.

HEARTY MULTIGRAIN SEEDED BREAD

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.

MULTI GRAIN BREAD

Steps:

• Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking.
• Or of course, skip all that and use a bread machine (you might want to halve the recipe though).