Five Grain Buttermilk Cranberry Bread White Whole Wheat Flour Recipes

FIVE-GRAIN QUICK BREAD

Five-Grain Quick Bread image

Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup firm butter or margarine, cut into small pieces
1/2 cup golden raisins
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g

WHOLE WHEAT-CRANBERRY BREAD

Whole Wheat-Cranberry Bread image

Serve your family with this homemade whole wheat and cranberry bread made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h45m

Yield 8

Number Of Ingredients 18

Ingredients

3/4 cup water
2 tablespoons honey
1 tablespoon butter or margarine, softened
1 1/4 cups Gold Medal™ Better for Bread™ bread flour
3/4 cup Gold Medal™ whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
1 1/4 teaspoons bread machine yeast
1/3 cup dried cranberries of golden raisins
1 cup plus 2 tablespoons water
1/4 cup honey
2 tablespoons butter or margarine, softened
2 cups Gold Medal™ Better for Bread™ bread flour
1 1/4 cups Gold Medal™ whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon ground mace
2 teaspoons bread machine yeast
1/2 cup dried cranberries of golden raisins

Steps:

Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : ServingSize 1 Slice

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour) image

No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
3 cups Gold Medal™ white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup cold butter or margarine, cut into small pieces
1/2 cup dried cranberries, cherries or raisins
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g

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