SESAME WHEAT BREAD
Unlike many whole wheat bread that are dense and heavy, this makes a light tender loaf.-Rene Ralph, Broken Arrow, Oklahoma
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 237mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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
WHEAT GERM BREAD
My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Its great toasted.
Provided by Calee
Categories Yeast Breads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
- In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
- Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
- Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
- Take out of mixer and knead on slightly floured board (4-5 minutes).
- Put dough in a large greased bowl and cover with a clean towel.
- Let rise in a warm place for 60 minutes until double in bulk.
- Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
- Let rise for another 30-45 minutes.
- Bake at 375°F for 25 minutes.
- Take out of oven brush with butter, let cool on wire rack.
WHEAT GERM BREAD
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In large mixer bowl, combine 1½ cups of the flour, yeast, wheat germ and salt; mix well. Add water, molasses, shortening and egg. Blend at low speed until combined; increase speed to medium and beat 3 minutes.
- Remove bowl from mixer and, by hand, gradually stir in remaining flour about ½ cup at a time to make a stiff batter. Cover; let rise until light and doubled, about 1 hour.
- Stir down batter. Spoon into greased 9 x 5-inch loaf pan or 2-quart casserole. Cover; let rise in warm place until light, about 45 minutes.
- Near the end of the second rise, preheat oven to 375 degrees. Bake for 35 to 40 minutes until deep golden brown. Remove from pan and cool on a baking rack.
WESTRUP WHOLE WHEAT BREAD
I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years.
Provided by Shannon Westrup
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h10m
Yield 40
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
- Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 14.1 g, Cholesterol 9.9 mg, Fat 2.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 195.8 mg, Sugar 4.3 g
WHEAT GERM ZUCCHINI BREAD
This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both.
Provided by Mary Leverington
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Grease and flour 2 bread pans.
- Tap out excess.
- Preheat oven to 350 degrees F.
- Sift flour, salt, baking powder and baking soda together into a small bowl.
- Stir in wheat germ.
- Beat eggs until very frothy.
- Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
- This takes awhile.
- You'll need an electric mixer.
- With mixer on low speed, gradually add the dry ingredients.
- Dust nuts lightly with flour.
- Add them along with the zucchini and blend gently into the batter with a rubber spatula.
- Pour into prepared pans.
- (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
- Bake for about 1 hour until top of the bread springs back when lightly touched.
- Cool on wire rack for about a half hour.
- When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
- Easy does it.
- Slide the bread out and allow to cool completely on the bread board.
- Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
WHEAT GERM SESAME BREAD
A nice light, airy bread. Make in a ABM but I just used the dough setting and finished it in the oven.
Provided by ChrisF
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add ingredients following manufractures recommaditions.
- can be baked in the machine.
- or use dough setting.
- remove and form into loaf.
- place in oiled bread pan.
- rise until doubled.
- bake in 375 degree oven for 30 minutes.
Nutrition Facts : Calories 2116.2, Fat 60.3, SaturatedFat 9.1, Cholesterol 186, Sodium 2420.6, Carbohydrate 346.2, Fiber 25.8, Sugar 53.1, Protein 58
NO-KNEAD WHEAT GERM BREAD
The original recipe is from Breadworld.com, Fleischmann's Yeast's Web site. It is easy to prepare and tasty.
Provided by Ozlem
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 cup all purpose flour, dry milk, sugar, yeast and salt.
- Heat water and butter until very warm (until the butter melts).
- Stir in wheat germ, let stand for about 2 minutes.
- Stir wheat germ mixture into dry ingredients.
- Beat 2 minutes at medium speed of electric mixer.
- Add egg and 1/4 cup all purpose flour.
- Beat 2 minutes at high speed.
- Stir in 3/4 cup all purpose flour and 1/4 cup whole wheat flour to make stiff batter.
- Place into a Loaf Pan (1,5 QT size).
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375F for 25 minutes or until done.
Nutrition Facts : Calories 147.1, Fat 5, SaturatedFat 2.6, Cholesterol 27.8, Sodium 183.6, Carbohydrate 21, Fiber 1.9, Sugar 3.2, Protein 5.3
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