Whole Wheat Rye Yogurt Flax Bread Food
WHOLE WHEAT & RYE YOGURT FLAX BREAD
It has a hearty flavor without being overly heavy or sour. I experimented with the rye & whole wheat/gluten balance to create a loaf that would rise a reasonable amount, and be appealing to my children. All three of my children love this one, and come back asking for more.
Provided by chefSAHM
Categories Yeast Breads
Time 3h35m
Yield 2 loaves, 26 serving(s)
Number Of Ingredients 12
Steps:
- Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
- In a mixer bowl, using flat beater, mix wet ingredients.
- Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
- Switch to dough hook, and slowly add flour mixture 1/2 cup at a time. Allow it to knead each amount of flour into ball before adding more. Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
- Place dough in greased bowl, turning to grease the top. Cover and let rise for 1 1/2 hours in a warm, draft free location.
- Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
- When timer goes off, punch down dough and divide into two balls.
- Shape each half into a loaf, and place in prepared pans.
- Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
- Bake at 400 for 35-40 minutes. Bread will be cooked when it sounds hollow when tapped on the bottom.
- Turn out of pan & allow to cool before slicing. Place leftovers in plastic bag for storage.
Nutrition Facts : Calories 95.4, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.2, Sodium 185.1, Carbohydrate 16.1, Fiber 2.7, Sugar 2.6, Protein 2.9
CRUNCHY WHEAT AND RYE
This is a great multi-grain bread with a touch of honey and brown sugar. Quick and easy to prepare in a bread machine, it's our family favorite!
Provided by Richard Salinas
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat setting and press Start.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 36.9 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 3.9 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 251.2 mg, Sugar 7.4 g
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
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