Multigrain Raisin Bread Food

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MULTIGRAIN RAISIN BREAD



Multigrain Raisin Bread image

After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. "My family loves it, and it makes such wonderful French toast," she says.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

2 cups raisins
1-1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside. , In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

MULTIGRAIN BREAD RECIPE



Multigrain Bread Recipe image

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

1 ¼ cups eight-grain hot cereal mix1
2 ½ cups boiling water
2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1/2 tablespoon salt
1/3 cup honey
1/4 cup butter (melted)
2 ½ teaspoons active dry yeast
1/2 cup unsalted sunflower seeds
1 tablespoon chia seeds (optional)
1/2 cup old-fashioned rolled oats or quick oats

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 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

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.

BREAD MACHINE, MULTIGRAIN BREAD



Bread Machine, Multigrain Bread image

Make and share this Bread Machine, Multigrain Bread recipe from Food.com.

Provided by kermitpiggylover

Categories     Yeast Breads

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup water
2 tablespoons butter, melted (I use 100% vegan soy butter but any butter will do)
2 tablespoons honey
1 egg
1 teaspoon salt
2 cups flour
1/4 cup natural bran
1/2 cup rolled oats
1/4 cup cornmeal
2 1/4 teaspoons yeast
1/4 cup unsalted sunflower seeds
1/4 cup flax seed

Steps:

  • add all ingredients except sunflower seeds and flax seeds to the bread maker,pan, in order listed.
  • set bread marker to whole wheat setting and start. Add sunflower seeds and flax seed when the beeper sounds to add remaining ingredients.

Nutrition Facts : Calories 533.4, Fat 18.1, SaturatedFat 5.2, Cholesterol 61.8, Sodium 674, Carbohydrate 79.6, Fiber 9.9, Sugar 10, Protein 17.1

MULTIGRAIN BREAD (BREAD MACHINE)



Multigrain Bread (Bread Machine) image

A friend asked me to make a bread suitable for a person with acid reflux. I did a little research and came up with this loaf. Despite the varied ingredients, this makes a light loaf. Times are estimated.

Provided by duonyte

Categories     Yeast Breads

Time 3h15m

Yield 1 1.5 lb loaf, 12 serving(s)

Number Of Ingredients 14

1 1/4 cups water
1 tablespoon olive oil
1 1/2 teaspoons salt
2 teaspoons honey
2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup regular oatmeal or 1/4 cup quick-cooking oatmeal
2 teaspoons vital wheat gluten
2 1/4 teaspoons active dry yeast
2 tablespoons sesame seeds
2 tablespoons raw sunflower seeds
1 tablespoon steel cut oats
1 tablespoon flax seed meal (ground flaxseeds)

Steps:

  • Place all ingredients in bread machine in the order recommended by the manufacturer. Select the dough cycle and start.
  • Check the consistency after 10 minutes or so, and add flour or water, as needed.
  • At end of cycle, remove from pan, shape as desired and place on parchment paper or on cornmeal sprinkled baking sheet. Let rise until almost doubled.
  • Slash and place in 400 deg. oven for 35 to 40 minutes.
  • Note: Feel free to substitute any combination of seeds or grains you find appealing. Substitute whole wheat if you have no rye flour. I'm sure this can also be baked in the machine, if you so wish.

SIMPLE MULTIGRAIN BREAD (FOR BEGINNERS)



Simple Multigrain Bread (for beginners) image

A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that's perfect for beginner bread makers!

Provided by Samira

Categories     DIYs

Time 2h40m

Number Of Ingredients 7

250 grams whole wheat flour
250 grams wholemeal flour * (Spelt )
10 grams fresh yeast (you can also use dry yeast)
2 tsp salt (10 grams)
1.5 tBsp mixed spices of choices (like coriander seeds, caraway seeds)
340 ml lukewarm water
3 tBsp mixed seeds (like sunflower, pumpkin, brown flaxseed, golden flaxseed)

Steps:

  • Soak the seeds in 1 cup of water. This step is necessary so that they don't burn while baking the bread.
  • Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well.
  • In a small bowl, dissolve the yeast in lukewarm water. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.
  • Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).
  • Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.
  • Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.
  • Remove the dough from the bowl, knocking out some air while you shape the dough into a 'loaf' shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you'd add them at this point, just after the first proving.
  • Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.
  • Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough.
  • Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
  • In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven - this is where the bread loaf tin goes-One tray in the bottom of the oven - this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf.
  • When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf.
  • Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I've never found this necessary)
  • Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it's easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

Nutrition Facts : ServingSize 2 Slices, Calories 285 kcal, Carbohydrate 60 g, Protein 11 g, Fat 2 g, Sodium 777 mg, Fiber 9 g, Sugar 1 g, SaturatedFat 1 g

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MULTIGRAIN BREAD AT BEST PRICE IN INDIA
Multi Grain Bread (400 gm), For Bakery. ₹ 45/ Piece Get Latest Price. Type: Multigrain Bread. Usage/Application: Bakery. Brand: Aabad Bread. Packaging Size: 400 gm. Shelf Life: 6 days. Country of Origin: Made in India.
From dir.indiamart.com


WHOLE WHEAT & MULTIGRAIN|MULTIGRAIN RAISIN BREAD (LARGE ...
Jan 16, 2017 - If you haven’t already tried the wonderful, nutty taste of multigrain bread, then whip up a batch of this recipe today. You’ll love the delicious combination of …
From pinterest.ca


ROTI MADE - MULTIGRAIN RAISIN BREAD | FACEBOOK
Try our raisin multigrain bread.(35k per loaf) All the nutrition of mixed seeds multigrain flour, paired with the yummy sweetness of raisins. This loaf is crunchy on the outside, but chewy on the inside. Perfect paired with jam! Try yours today. For pre-orders contact Putu Flor wa.me/6282237774177
From facebook.com


MULTIGRAIN RAISIN BREAD
Feb 16, 2017 - After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. “My family loves it, and it makes such wonderful French toast,” she says.
From pinterest.co.uk


MULTIGRAIN SANDWICH BREAD, 20 OZ AT WHOLE FOODS MARKET
Multigrain Sandwich Bread, 20 oz. To add this product to your list, login. Water, Modified Tapioca Starch, Cornstarch, Potato Starch, Brown Rice Flour, Sunflower Seed Oil, Whole Teff, Psyllium Husk, Cane Sugar, Raisin Juice Concentrate, Dextrose, Whole Millet, Amaranth Flour, Yeast, Red Quinoa, Modified Cellulose, Pea Fiber, Distilled White Vinegar, Sea Salt, Powdered Egg …
From wholefoodsmarket.com


CALORIES IN MULTIGRAIN BREAD WITH RAISINS AND NUTRITION FACTS
2.15g. There are 65 calories in 1 regular slice of Multigrain Bread with Raisins. Calorie breakdown: 10% fat, 78% carbs, 13% protein.
From fatsecret.com


MULTIGRAIN ARTISAN BREAD NUTRITION FACTS - EAT THIS MUCH
23g Carbs. (20g net carbs) 3.5g Fat. 5g Protein. No price info. grams serving oz. Nutrition Facts. For a Serving Size of 1 serving ( 57 g) How many calories are in Multigrain Artisan Bread?
From eatthismuch.com


MULTI-GRAIN RAISIN BREAD RECIPE - SIMPLE CHINESE FOOD
Multi-grain raisin bread. I recently fell in love with Polish species because it is easy to make and use. Using Polish seeds, the dough can be kneaded quickly, the bread is soft and silky, and it has a unique fragrance, which is not experienced by the direct fermentation method. Polish seeds need to be made at least 3 hours in advance.
From simplechinesefood.com


BREAD - CRAMPTON'S MARKET
Alpine Bread - Our most popular bread. Alpine is a 60% multigrain 40% white bread with seeds and grains inside and throughout. Canadian Harvest Bread- A 100% white based bread with cracked rye, flax and millet on the inside.. Whole Wheat Bread - A 100% whole grain fine ground whole wheat bread.. Flax Bread- A 100% wholegrain bread with lots of ground flax inside and …
From cramptonsmarket.com


ROBINHOOD | MULTIGRAIN RAISIN BREAD (LARGE LOAF)
Ingredients. Large Loaf (1 1/2 lb/3 cup or 2 lb/4 cup machine) 1 1/4 cups water. 2 tbsp butter. 3 tbsp honey. 1 1/2 cups Robin Hood ® Best For Bread Homestyle White Flour. 1 1/3 cups Robin Hood ® Best for Bread Whole Wheat Flour. 1 1/2 tsp salt. 1 tsp cinnamon.
From robinhood.ca


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