9 GRAIN CEREAL BREAD AND ROLLS
Needing a way to use up a lot of 9 grain cereal that I had, I decided to grind it up into fine flour and use it in slightly modified Zaar recipe #71373 that I use for my white rolls. We even like it slightly better with the cereal in it! I like to use my breadmaker to do some of the work, but you could just as easily do it the traditional way.
Provided by sugarlovinmom
Categories Yeast Breads
Time 2h27m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine, using either the order given in your bread machine manual, or start with wet ingredients first and add dry ones last, ending with the yeast on top.
- Select basic bread setting if just letting the breadmaker bake it. (I've never tried it this way.) I like to select the dough setting, and form the bread or rolls myself.
- If the dough cycle was selected in the previous step, form the dough in desired shapes and placed in greased pan(s). This recipe makes about 15 rolls, 2 medium loaves of bread, or 1 large loaf and a few extra rolls.
- Cover dough with plastic wrap or floursack towel, and let rise in warm, draft-free spot. About 25 minutes for rolls, or 40 minutes for bread works for me.
- Make sure to pre-heat oven to 350* about 10-15 minutes before rolls/bread are to be baked.
- Bake rolls 12-15 minutes, bread 20 minutes. I've found that I can put the rolls in a light colored pan and the large bread loaf in a dark pan and they will come out at about the same time.
- If you want a loaf that isn't quite as heavy, you can do just 1 cup 9 grain cereal and 2 cups flour, and even substitute white flour for the oats. The more white flour you use, the lighter your bread will be, and you won't need quite as much yeast or vital wheat gluten.
Nutrition Facts : Calories 82.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 12.4, Sodium 238.6, Carbohydrate 14.1, Fiber 0.7, Sugar 3.4, Protein 2.2
9-GRAIN BREAD
I love this bread. I'm not sure how to describe this bread but it is really really tasty. It's really simple to make, if you use a mixer, and it beats the socks off of any store bought 7,8, or 9 grain bread. If you buy the nine grain bread from Bountiful Baskets this is even better than that bread. My kids love it. I never add the sunflower kernels since my kids don't like crunchy things in their bread but add them if you prefer them. Comments from the judges were the bread was very fluffy for having so much grain in it and the taste was out of this world. One comment even asked to have the recipe emailed to her. This bread freezes well but I never get around to freezing it. Also I've taken to doing the work through step 2 and then refrigerating the dough overnight and then continuing the next day. It adds a little more depth to the flavor that you may really like. Adapted from America's Test Kitchen Magazine: makes 2 9 by 5 inch loaves Taken from Norah's Menues and Recipes www.norahsrecipes.blogspot.com(this is her description) I make no claim to be the originator of this recipe. I just wanted to save it in a useable format for my own personal use.
Provided by Vicki G
Categories Breads
Time 4h
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Step 1:.
- Place cereal mix in a bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
- Step 2:.
- Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours 1/2 cup at a time, and knead until dough ball forms, 1 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium low speed until dough clears side of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead for 5 more minutes. Add seeds and knead another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are evenly dispersed and dough forms smooth taunt ball. Place dough into greased container with a 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
- Step 3:.
- Adjust oven rack to middle position; heat oven to 375 degrees. Spray 2 9 by 5 inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9 rectangle; cut dough in half crosswise with knife or bench scraper. Shape loaves and roll loaves in oats to coat and place in pans. Cover with plastic wrap and let rise until double in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Bake until internal temperature registers 200 degrees on instant read thermometer, 35-40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
9 GRAIN BREAD
A healthy bread with lots of grains. One mini loaf is plenty for 2 people, which is why I make mini loaves. The rest can be frozen for another time.
Provided by strew
Categories Yeast Breads
Time 1h52m
Yield 5 loaves, 10 serving(s)
Number Of Ingredients 12
Steps:
- Add the flax and sunflower seeds to a measuring cup. Fill the cup to the 3/4 mark with the seven grain cereal.
- Add ingredients to bread machine in the order listed.
- After dough has mixed and risen, remove and form into 5 mini loaves.
- Let rise for about 1 hour.
- Bake for 22 minutes at 350 degrees on Convection setting.
- For a regular oven add about 1/3 more time.
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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