Multiseeded Multigrain Bread Or Rolls Food

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Multi-Grain Dinner Rolls - Bread Machine image

Delicious Dinner Rolls using your bread machine to mix and knead the dough then bake in your oven. These rolls are awesome and healthy too! I created this recipe to make the plain pan rolls I have made for many years healthier. They are wonderful! I use Bob's Red Mill 10- grain cereal to give these rolls a nice soft texture. I also recommend using SAF Instant yeast if it is available in your area.

Provided by Belinda M.

Categories     Yeast Breads

Time 2h10m

Yield 24 Rolls, 24 serving(s)

Number Of Ingredients 10

1 1/4 cups warm water (110 degrees, F/45 degrees C )
3 tablespoons powdered milk
4 tablespoons grain cereal
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
3 cups bread flour
2 1/2 teaspoons instant yeast
vegetable oil cooking spray
1/2 cup melted butter, divided


  • Place ingredients in order listed (except for cooking spray and melted butter) into bread machine pan. Select dough setting.
  • Check dough within the first five minutes of mixing time. If dough is too sticky or too dry add water or flour 1 tablespoon at a time until dough has formed into a soft ball. " The dough should not stick to sides of pan, but should still be a little sticky to the touch".
  • Spray two 13x9x2-inch baking pans with vegetable oil cooking spray.
  • When dough cycle is complete; Remove dough from bread machine pan on to a lightly floured surface. Divide dough into two pieces. Divide each piece into 12 pieces and roll into round balls.
  • Place 12 dough balls into each oiled pan. Cover and let rise for 45 minute to 1 hour or until doubled.
  • Preheat oven to 350 degrees. Place bread pans on middle rack of oven. Bake for 15 minutes. Brush melted butter over tops of rolls. Continue to bake for an additional 15 minutes or until done and nicely browned.
  • Remove rolls from oven and put on cooling rack to cool for a few minutes.
  • Serve and Enjoy!


Multi-Seed Loaf (Bread Machine) image

I bake my own bread and have been playing around with different mixtures. This is the best so far and tastes slightly nutty. Excellent for everyday and feels a bit healthier than the normal white loaf! It is a very easy recipe and takes a couple of minutes to prepare.

Provided by kikiglis

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

1 cup tepid water
1 teaspoon salt
2 tablespoons olive oil
1 cup whole wheat bread flour
2 cups white bread flour
1 1/2 teaspoons dried yeast
1/3 cup mixed seeds (linseed, pumpkin, sesame, poppy, sunflower is a good mixture)


  • Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
  • Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
  • Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.


Multiseeded Multigrain Bread or Rolls image

I love 'nutty' type breads. These are hearty, tasty, and definitely good for you. I got a little lazy when making these and decided to cut the dough into slices instead of forming rolls, and ended up with bread 'discs'. These turned out very well. Easily sliced in two, or just slather butter on top.....a little honey also goes really well. These also freeze extremely well. This is adapted from a Robin Hood recipe, which I've noted further down.

Provided by Diana 2

Categories     Yeast Breads

Time 3h35m

Yield 2 loaves or 16 rolls, 16 serving(s)

Number Of Ingredients 12

2 cups warm water
1/2 cup Bulgar wheat
2 tablespoons active dry yeast
1/3 cup honey
1/4 cup vegetable oil
1/4 cup pecans, chopped
1 cup sunflower seeds
1 teaspoon sesame seeds
1 teaspoon poppy seed
3 1/3 cups multi-grain flour, divided
1 egg, slightly beaten
1 tablespoon sesame seeds


  • Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
  • Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
  • To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
  • Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
  • Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
  • Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
  • Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
  • NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.


Multigrain Onion Rolls or Bread (Bread Machine) image

The original recipe for these rolls called for ingredients not common in the US. So I fiddled with it and came up with these rolls. The onion taste goes throughout but is not overwhelming. They make wonderful sandwiches or accompaniment to soup or salad.

Provided by duonyte

Categories     Yeast Breads

Time 3h30m

Yield 12 rolls

Number Of Ingredients 15

1 large onion, finely chopped
1/4 cup butter
1 1/4 cups water
2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/4 cup regular oatmeal or 1/4 cup quick oatmeal
1 1/2 teaspoons vital wheat gluten
1 teaspoon salt
2 teaspoons honey
2 1/2 teaspoons active dry yeast (one envelope)
1 tablespoon sunflower seeds
1 tablespoon steel cut oats
2 tablespoons sesame seeds


  • Melt the butter in a skillet and saute the chopped onions, stirring frequently, until softened and lightly browned, about 8-10 minutes. Set aside to cool.
  • Place all ingredients except for the sunflower seeds, steel-cut oats and sesame seeds in the pan of your bread machine, in the order recommended by the manufacturer. Select the dough cycle and start.
  • About 5 minutes before the end of the cycle, add the onions (with the butter), seeds and steel-cut oats.
  • After dough has risen, punch it down and turn out. Divide into twelve pieces and shape as desired. Place on baking sheet dusted with cornmeal. Cover and let rise until doubled, about 40-45 minutes.
  • Place in a preheated 400 deg. F. oven and bake until golden brown, about 20 minutes. Turn out on wire rack to cool.
  • Note1: Adding the onion and seeds towards the end keeps them recognizeable in the finished roll, although the sesame seeds are not really visible in any event. The ball of dough will "come apart", but should come back together again.
  • Note2: Substitute other seeds you may like, such as poppy or flax. Also feel free to change the proportion of the flours, but I find that the above makes a really nicely flavored bread.
  • Note3: This can also be baked as a loaf, for about 35 minutes or until tests done.

Nutrition Facts : Calories 192.3, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 223.7, Carbohydrate 31.1, Fiber 3.3, Sugar 1.7, Protein 5.2


Hearty Multigrain Seeded Bread image

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

1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled hemp seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided


  • 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


Multi-Grain Dinner Rolls - Bread Machine image

These dinner rolls will add extra fiber to your meal. I've made larger to use as a bun for sandwhiches. Easy to do with a bread machine or by hand.

Provided by kjnanny

Categories     Breads

Time 1h50m

Yield 16 rolls

Number Of Ingredients 9

1 1/4 cups milk
1/2 cup butter or 1/2 cup shortening
1 large egg
1 cup multi-grain flour
3 cups flour
1/4 cup bakers natural bran
1 teaspoon sea salt
1/4 cup white sugar
1 tablespoon yeast


  • Heat milk to 110 degrees.
  • Beat egg.
  • Put in bread machine in the order as listed above. Use dough setting.
  • When ready pinch off enough dough to make 16 rolls. Can make larger for buns.
  • Place on a greased cookie sheet.
  • Let raise for 30 minutes.
  • Bake at 350 degrees for 15 - 20 minutes.


Multigrain Seeded Bread image

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

1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk


  • 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


Easy seed & grain loaf image

Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup

Provided by Mary Cadogan

Categories     Buffet, Side dish, Snack

Time 50m

Yield 8 thick slices

Number Of Ingredients 7

500g mixed grain flour
1 tbsp each sesame and poppy seeds, plus extra for topping
1 sachet fast-action yeast
1 tsp salt
300ml hand-hot water
2 tbsp olive oil
1 tbsp clear honey


  • Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
  • Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
  • Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
  • Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

Nutrition Facts : Calories 266 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium


Mixed seed bread image

This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

Provided by Good Food team

Categories     Afternoon tea, Buffet, Side dish, Snack, Breads

Time 3h55m

Yield Makes 1 loaf

Number Of Ingredients 10

350g wholemeal flour
100g rye flour
50g quinoa flour or extra rye flour
2 tsp salt
7g sachet fast-action yeast
125g pack sunflower seeds
25g caraway seeds
50g each poppy seeds and sesame seeds
75ml black treacle
300ml water


  • Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
  • Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
  • Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Nutrition Facts : Calories 315 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

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