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
HEARTY MULTIGRAIN BREAD
This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g
HEARTY WHOLE-GRAIN BREAD
Make and share this Hearty Whole-Grain Bread recipe from Food.com.
Provided by Well-Aged Cooky
Categories Yeast Breads
Time 2h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Stir water and yeast together and let set for a minute.
- Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes.
- Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough.
- Turn out and knead for 2 minutes, then cover and let rest for 10 minutes.
- Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled.
- Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans.
- With a very sharp knife, make two slashes about 1/2" deep on each loaf.
- Bake at 375 for 40 - 50 minutes.
Nutrition Facts : Calories 142.4, Fat 3, SaturatedFat 0.6, Cholesterol 1.7, Sodium 205.1, Carbohydrate 25.7, Fiber 1.9, Sugar 6.4, Protein 4.2
HEARTY WHOLE WHEAT BREAD
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too. If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture. The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time.
Provided by Susiecat too
Categories Healthy
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
HEARTY WHOLE GRAIN BASIL BREAD
By way of Martha Stewart, this is a delicious and pretty bread. The aroma while cooking will make you happy, and hungry! There is about a 3 hour rising time. Found on Pinterest posted by The Diva Dish.
Provided by Sharon123
Categories Yeast Breads
Time 1h5m
Yield 6-7 mini loafs
Number Of Ingredients 17
Steps:
- Soak millet in 1/2 cup warm water for 20 minutes, set aside.
- In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy.
- In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.
- Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.
- On a floured surface kneed dough for about 5 minutes until a smooth ball forms.
- Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours).
- When dough has risen, punch it down. T hen divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat(or parchment paper).
- Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise.
- Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.
- Try not to pass out of excitement due to the most amazing smell that will fill your house!
- Pull out of the oven...and smile!
- (Don't forget to brush with more butter straight out of the oven!
Nutrition Facts : Calories 718, Fat 19.9, SaturatedFat 6.3, Cholesterol 20.4, Sodium 1572.6, Carbohydrate 118, Fiber 13.6, Sugar 8.8, Protein 21.9
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- Or, you can do what I have been doing lately, with excellent results, which is to make this bread on a dough cycle, then pull it out, knead very briefly and place it in an oiled pan. Let it rise until doubled (usually less than an hour), and bake in the oven at 375 F for about 30 minutes (I set my timer for 20 and check it, as I've only done this a couple times so far). Bake until nicely browned.
- After baking, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing (this is good practice whenever baking bread).
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