HEALTHY MULTIGRAIN AND SEED BREAD
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
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
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
HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
MULTIGRAIN SEED BREAD
Steps:
- Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
- Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed. Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
- Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches. Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes. The dough will not fill the pans completely.
- Heat the oven to 450 degrees and make the loaves for 20 minutes. Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom. Remove the loaves from the pans and cool on their sides on wire racks.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 283 milligrams, Sugar 69 grams, TransFat 0 grams
MULTIGRAIN SEED BREAD
A soft, fluffy, hearty loaf of scratch-made bread inspired by Dave's Killer Bread. Packed with oats, grains, and seeds, this Multigrain Seed bread will be your new favorite loaf to slice, toast, sandwich, or enjoy just the way it is!
Provided by LeAnne
Categories bread
Time 1h5m
Number Of Ingredients 19
Steps:
- In a small bowl, combine the warm water and yeast, whisk to combine and let the yeasted "bloom" for 5 minutes.
- Meanwhile combine the flours, oats, salt, wheat gluten, and seeds in the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed to combine all of the dry ingredients. In a small bowl, whisk the oil and molasses together thoroughly. Add the yeast liquid and the molasses mixture to the bowl of the mixer. Mix on low for about 3 minutes, stopping occasionally to scrape down the sides. Turn up the speed to medium high and knead the dough for about 12 minutes. The dough should form a smooth ball, that may be somewhat sticky, thats ok!
- Transfer the dough to a large lightly oiled bowl, and cover with a damp towel to rise for about an hour, or until the dough has doubled in size.
- Prepare 2 9x5" loaf pans by lining with parchment paper, and/or spraying with nonstick cooking spray. After an hour, remove the dough from the bowl and place on a large work surface, Cut the dough in half. Pat one half into an even smooth 9" square. Starting with side closest to you, roll the dough up tightly into a log. Shore up the sides and create an even smooth loaf. Place the loaf, seam side down, into the prepare loaf pan. Repeat with the second piece of dough.
- Cover the loaf pans with a damp cloth, and let rise until about an inch above the rim of the pan, about an hour and 15 minutes, but this can vary depending on the temperature in your room, so keep an eye.
- Preheat the oven to 350 degrees F. Spray each loaf with water and sprinkle the extra seeds/oats on top generously. Bake for about 30-35 minutes or until golden brown, and the loaf sounds hollow when you tap it. Let cool for 5 minutes, then remove from the baking pan, and allow to cool completely before slicing.
MULTIGRAIN BREAD RECIPE
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
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 SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
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.
SEED BREAD
This delicious, hearty seed loaf is packed with fiber, protein and healthy fats. It's also gluten-free, grain-free, keto-friendly, paleo and vegan. Enjoy for a nutritious breakfast or snack.
Provided by Deryn Macey
Categories Snack
Time 1h
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 F.
- Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
- Add everything except the tahini and water to a large mixing bowl and stir to combine.
- Add the tahini and water and stir into a thick, doughly paste.
- Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
- Bake for 50 minutes. If you tap the loaf and it sounds hollow, it's done. If not, return to the oven for a little longer.
- Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don't have parchment paper covering them.
- Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
Nutrition Facts : ServingSize 1, Calories 160 calories, Sugar 0.2 g, Sodium 86.3 mg, Fat 14 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 3.8 g, Protein 6.1 g, Cholesterol 0 mg
MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS
An easy Multi-Grain Bread recipe
Categories Bread Bake Bon Appétit
Yield Makes 1 Loaf
Number Of Ingredients 11
Steps:
- Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
- Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
- Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
- Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
- Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
- Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
- *Available at natural foods stores.
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5/5 (6)Category BreadsCuisine AmericanEstimated Reading Time 5 mins
- Stir the water, yeast, honey, all-purpose, whole-wheat and rye flours, salt, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and multigrain cereal together in a large bowl with a rubber spatula to form a sticky, lumpy dough. Cover the bowl with plastic wrap and leave to ferment and rise at room temperature for at least 12 and up to 20 hours. It will rise and look very bubbly.
- Dust the counter lightly with flour and scrape the dough out onto it. Flour your hands and fold the dough in thirds like a letter, flip it over and let it rest on the counter for about 15 minutes.
- Meanwhile, line a large bowl or colander with a linen kitchen towel and sprinkle it thickly flour all the way up the sides along with the multigrain cereal. Sprinkle a handful of additional pumpkin seeds in the bowl for decoration, if desired.
- Dust your hands with flour and scoop up the dough, using a bench scraper to tuck the edges under to form a ball. Flip it over, smooth side down into the prepared bowl. Cover the dough with a towel or plastic wrap and let it rise in a warm place (70-75 degrees F) for 1 1/2 hours.
MULTIGRAIN BREAD RECIPE WITH SEEDS
From cookclickndevour.com
5/5 (1)Total Time 3 hrs 40 minsCategory MainCalories 149 per serving
- Add 1 1/4 teaspoon yeast and 2 teaspoon sugar to 1 cup lukewarm water. Let the yeast get activated.
- Once the yeast is activated add 1 1/2 cups wheat flour, 1/2 cup ragi flour, 1/4 cup bajra flour and 1/4 cup quick cooking oats to the yeast water. Add 2 tablespoons olive oil, required salt and 1/2 cup mixed seeds. Mix well with a spatula and then start kneading. Add 1/2-3/4 cup water as required to knead the dough. Knead well for 10 minutes. The dough should be soft, smooth and non sticky. Cover with a damp towel and set aside in a warm place for 1.5-2 hours. Once the dough is raised punch it back and knead slightly.
- Grease and dust a baking sheet. Now roll the dough into a thick circle and roll it into tight log.Place on the baking sheet and rest for 20 minutes.
- Preheat oven at 220C. Brush the top of the rolled log with some water or milk. Add more seeds as topping. Bake in the hot oven for 35-40 minutes. Allow the bread to cool for at least 30 minutes before slicing. Serve multigrain bread with butter
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