HOMEMADE MULTIGRAIN BREAD
This is a super soft, delicious homemade multigrain bread recipe (with easy scratch-made multigrain flour), perfect for toast or sandwiches.
Provided by Judy
Categories Bread and Pizza
Time 5h5m
Number Of Ingredients 9
Steps:
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
- Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
- Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
- While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
- After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
- Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
- When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
- Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
ORGANIC MULTIGRAIN LOAF
Provided by Food Network
Time 12h50m
Yield 2 (1 pound 4 ounce) loaves
Number Of Ingredients 9
Steps:
- Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.
MULTIGRAIN BREAD
It's hard to get a good whole-grain bread where I live, so my bread machine comes in very handy when making this hearty loaf. I adapted it from an old recipe, and I've been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and nutty flavor I love. -Michele MacKinlay, Madoc, Ontario
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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.
More about "braided multigrain loaf recipes"
CRUNCHY SEED BRAID RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (33)Total Time 3 hrs 5 minsServings 1Calories 190 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Mix all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine — to make a smooth, supple dough., Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes.
- It'll become quite puffy, though it may not double in bulk., Gently deflate the dough, and divide it into three pieces.
- Roll/stretch each piece into a 24" log., Brush the logs with the beaten egg white, coating them as well as you can., Sprinkle with the seeds.
MULTIGRAIN LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (34)Calories 150 per servingTotal Time 3 hrs 20 mins
- Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough.
- Start with the smaller amount of water, adding additional if necessary., Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy., Gently deflate the dough, and shape it into an 8" log.
HOMEMADE SOFT MULTIGRAIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
12 BEST BRAIDED YEAST BREADS TO WOW YOUR CROWD
From allrecipes.com
BRAIDED SWEET BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
MULTIGRAIN COUNTRY LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MULTIGRAIN LOAF - SIMPLY TRINI COOKING
From simplytrinicooking.com
TWO-FOR-ONE MULTIGRAIN LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (33)Calories 140 per servingTotal Time 4 hrs 55 mins
BRAIDED MULTIGRAIN LOAF | RECIPE | RECIPES, BREAD, OAT ... - PINTEREST
From pinterest.com
MULTIGRAIN BREAD | VANILLA AND BEAN
From vanillaandbean.com
MAGNOLIA TABLE BRAIDED LOAF - YOUTUBE
From youtube.com
BRAIDED LOAF RECIPE - MAGNOLIA
From magnolia.com
BRAIDED MULTIGRAIN LOAF RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
MULTIGRAIN BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
MULTIGRAIN SANDWICH BREAD RECIPE - SERIOUS EATS
From seriouseats.com
BRAIDED MULTIGRAIN LOAF RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love