Multigrain Seeded Bread 4.2 (34) 32 Reviews 9 Photos Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. Preheat the oven to 425°F. Slash the top of the loaf several times to allow for expansion, using any pattern you like. Bake the bread for 20 minutes. Reduce the oven temperature to 350°F, and bake for 8 to 12 minutes longer, until the bread is golden brown and a digital thermometer inserted into the center registers 190°F.
Author: Sally Published: 01/25/2021 Updated: 02/22/2022 This post may contain affiliate links. Read our disclosure policy. This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. Hearty Multigrain Seeded Bread 4.8 (9) 9 Reviews 8 Photos 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. Recipe by prathermom Published on June 19, 2020 Rate Prep Time: 20 mins Cook Time: 30 mins
Bake. Tips Hot Cereal Mix: You can use a similar hot cereal mix, like a 7 grain or a 9 grain. Also, if you have leftover hot cereal mix, try it in these multigrain pancakes. Mixing: You can mix this bread by hand, but you will need to add additional time to the kneading time.
whole wheat flour and spelt flour (or all-purpose flour) yeast (I used fresh yeast but you can use dried yeast) salt, mixed spices of choice (like coriander seeds, caraway seeds) mixed seeds of choice (I used: sunflower, pumpkin, brown flaxseed, and golden flaxseed)
Ingredients 7 grain cereal* Active dry yeast All-purpose flour Extra virgin olive oil Brown sugar or honey Salt *You can use any multigrain cereal - such as 9 grain, 10 grain, etc… We used this War Eagle Mill, Organic 7 Grain Cerea l in our bread recipe. However, you can use any number of grains that you prefer. Optional Ingredients: Sesame seeds
If you'd rather not make your own multigrain cereal mix, you can buy one ready-made, such as Bob's Red Mill hot cereal mixes, which come in 5-grain, 6-grain, 7-grain, 8-grain, and 10-grain varieties. Beyond that, you just need 7 additional ingredients and some boiling water. This homemade bread is as indulgent as it is nutritious.
Preparation. Step 1. Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour. Step 2. Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty.
This no knead artisan multigrain bread recipe requires very little hands-on time and makes two hearty loaves of bread. Enjoy right away or freeze for later! What if we told you you could make fresh, artisan bread at home, with minimal active time and a fraction of the cost of store-bought bread? Most bread recipes require many hours of labor.
Multigrain simply means that two or more grains are used in a loaf of bread. This one happens to include wheat flour and oatmeal. However, it also contains seeds and nuts which adds to a hearty flavor - one that I love in my morning toast! When it comes to bread, I enjoy it in many forms.
Bring a small saucepan of water to a boil. Add wheat berries, and gently boil for 20 minutes. Drain, and let cool. In the bowl of an electric mixer, combine 1/4 warm cup water, yeast, and honey. Let stand until yeast is foamy, about 10 minutes. Add sponge, and mix on low speed until combined, about 1 minute.
Deselect All. 1/2 ounce fresh yeast. 16 ounces whole milk. 1 3/4 pound bread flour. 1/2 ounce salt. 3 ounces honey. 1 1/2 ounces vegetable shortening. 1 egg
3. In a large mixing bowl, combine warm water (110 degrees Fahrenheit) with molasses. 4. Then evenly sprinkle yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy. 5. Sift salt, rye flour, whole wheat flour, bread flour, and all-purpose unbleached flour into a bowl.
First, make the soaker by placing the cereal, rolled oats, quinoa, flax, sunflower seeds and water into a small bowl. Leave out at room temperature overnight. The next day, mix the milk and apple cider vinegar in a small bowl. In a stand mixer, mix then knead the flour, brown sugar, salt, yeast and milk mixture.
Instructions. Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed. In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
A healthy, multigrain seed bread made with whole grains like wheat, rye, oats, buckwheat, and quinoa and tasty pumpkin, sunflower, flax, and sesame seeds. It's inevitable. When I go to visit my Dad there's going to be some food tasting involved. He loves to show me all of his Whole-Foods-Finds. And I'm cool with that most of the time.
Directions. In a saucepan heat enough water to cover the seeds, to a boil. Pour over sunflower seeds and let sit in the refrigerator overnight. Combine yeast and milk into a Kitchen Aid bowl, or.
Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375.
Instructions. In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine. Add the bread flour and whole wheat flour on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.
Directions. 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).
Dump sticky dough directly into prepared pan. Sprinkle more seeds on the surface of the dough. Lightly press them down into the dough. Cover loaf pan with tea towel or plastic wrap and set in a warm place for 30 minutes to let dough rise. Bake at 375 degrees for 40 - 45 minutes on the middle oven rack.
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