Whole Grain Morning Loaf Food

WHOLE-GRAIN MORNING LOAF

Whole-Grain Morning Loaf image

Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 10-by-5-inch loaf

Number Of Ingredients 18

Ingredients

Vegetable-oil cooking spray
1 large apple, such as McIntosh, peeled and coarsely grated
3/4 cup stone-ground whole-wheat flour
1/2 cup unbleached all-purpose flour
1 cup coarse wheat bran
1/4 cup wheat germ
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cups plain nonfat yogurt
1/3 cup applesauce
1/3 cup honey
2 large eggs, lightly beaten
3/4 teaspoon pure vanilla extract
1/2 cup dried dates, chopped
1/2 cup walnuts, toasted and chopped
4 1/2 teaspoons whole brown flaxseed

Steps:

Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid.
Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed.
Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.

Nutrition Facts : Calories 363 g, Cholesterol 72 g, Fat 10 g, Fiber 8 g, Protein 13 g, Sodium 462 g

MULTIGRAIN LOAF (BY THE CANADIAN LIVING TEST KITCHEN)

Multigrain Loaf (By the Canadian Living Test Kitchen) image

Here is a great recipe for a Multi-Grain loaf that I would love to share with you. I have made this wonderful loaf over and over and it has turned out beautiful each time. This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves - multigrain, whole wheat and white - are worth it. For all three, we used Robin Hood Best for Bread flours.

Provided by Blueorca

Categories Yeast Breads

Time 15h40m

Yield 1 12, 12 serving(s)

Number Of Ingredients 9

Ingredients

4 cups multigrain whole wheat bread flour
1 cup warm water
2 tablespoons buckwheat honey (Reg. liquid honey, just as good)
1 1/2 teaspoons fine sea salt
1 teaspoon granulated sugar
1 cup warm water
1 1/2 teaspoons active dry yeast
1 cup multigrain whole wheat bread flour
1/2 teaspoon multigrain whole wheat bread flour

Steps:

Preparation:
Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Grease 9- x 5-inch (2 L) loaf pan; set aside.
Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool.
Additional Information
Variations
Unbleached White Loaf:
Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey.
Whole Wheat Loaf:
Replace multigrain bread flour with whole wheat bread flour.

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