MULTIGRAIN HARVEST BREAD RECIPE
This bread recipe is loaded with 4 different grains and 5 different seeds. Every bite has a perfect balance crunch and chewiness with hints of nutty flavor from the variety of seeds. Note: This recipe makes 2 loaves.
Provided by Dina
Categories Side Dish
Time 12h40m
Number Of Ingredients 14
Steps:
- Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
- Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
- In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
- Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
- Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
- Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.
- . Place the soaked seeds into the dough. If the seeds have any extra water on top, strain before you add it to the dough.
- Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don't see any more patches of flour, stop kneading the dough.
- Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
- 10. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.
- 11. . After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don't have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
- 12. Remove the proofed dough onto a floured surface and divide it into halves.
- 13. Shape each piece of dough into squares, then fold in each corner of the square towards the center.
- 14. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
- 15. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
- 16. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
- 17. (optional) Using a sharp blade make a few decorative slits into the top of the dough.
- 18. Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
- Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
- 19. Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
- 20. The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.
Nutrition Facts : Calories 185 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 263 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
HARVEST HERB BREAD
The classic combination of these herbs bring flavor and life to this delicious bread. (This recipe is from the cookbook "How It All Vegan.")
Provided by mielhollinger
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda.
- Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar and milk.
- Mix together gently until just mixed.
- Spoon into lightly oiled loaf pan and bake for 20-30 minutes.
- Test with a knife to see if done.
Nutrition Facts : Calories 1482.5, Fat 60.1, SaturatedFat 7.8, Sodium 2449.9, Carbohydrate 211.8, Fiber 10.5, Sugar 44.4, Protein 29.9
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
FLAVORFUL HERB BREAD
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst-If you don't have a bread machine on hand, learn how to make bread without one!) -Gerri Hamilton, Kingsville, Ontario
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (16 slices)
Number Of Ingredients 10
Steps:
- In a 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 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
HERB BREAD FOR BREAD MACHINE
This herb bread is almost exactly like the bread they serve at Macaroni Grill®. This bread is best warm or toasted. We serve it with soups or even just toasted for breakfast spread with cream cheese instead of butter.
Provided by BowerMarty
Categories Bread Yeast Bread Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
- Set machine to bake a large loaf with light crust and press Start.
Nutrition Facts : Calories 234 calories, Carbohydrate 41.2 g, Cholesterol 23.3 mg, Fat 4.6 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 302 mg, Sugar 3.3 g
More about "harvest herb bread recipes"
CHEESY HERB STUFFED NAAN (WITH NO YEAST OPTION).
From halfbakedharvest.com
FRESH HERB BREAD - KNEADY GIRL
From kneadygirl.com
RECIPES - HALF BAKED HARVEST
From halfbakedharvest.com
GREAT HARVEST BREAD COMPANY COPYCAT RECIPES
From foodycenter.com
HARVEST GRAINS BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOFT GARLIC HERB CHEDDAR CHEESE BREAD. - HALF BAKED …
From halfbakedharvest.com
RUSTIC GARLIC PARMESAN HERB BREAD - THE STAY AT HOME …
From thestayathomechef.com
HERBED GARLIC BUTTER NAAN. - HALF BAKED HARVEST
From halfbakedharvest.com
HERB SANDWICH LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (28)Total Time 1 hr 35 minsServings 1Calories 110 per serving
HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (106)Category Bread
PULL-APART GARLIC BUTTER BREAD WREATH. - HALF BAKED HARVEST
From halfbakedharvest.com
BEST STUFFING BREAD RECIPE - HOW TO MAKE HARVEST BREAD - FOOD52
From food52.com
SWIRLED GARLIC HERB BREAD | PUNCHFORK
From punchfork.com
BEST HARVEST SPICE BREAD RECIPE - MASHED
From mashed.com
HOMEMADE HERB BREAD RECIPE | RICOLA
From ricola.com
NO-KNEAD HARVEST BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
QUICK ITALIAN HERB BREAD (IN 60 MINUTES) • LONGBOURN FARM
From longbournfarm.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