MULTIGRAIN BREAD CALORIES RECIPES

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MULTIGRAIN BREAD RECIPE | ALLRECIPES



Multigrain Bread Recipe | Allrecipes image

No-knead bread recipe.

Provided by Boosayky

Categories     Bread    Yeast Bread Recipes    Whole Grain Bread Recipes    Wheat Bread

Total Time 14 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 loaf

Number Of Ingredients 6

3 cups all-purpose flour
1 cup whole wheat flour
½ cup wheat, rye, and flax hot cereal mix (such as Red River®)
1 teaspoon salt
½ teaspoon active dry yeast
2?½ cups warm water

Steps:

  • Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
  • Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
  • Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
  • Bake in the preheated oven until crust is well-browned, about 45 minutes.

Nutrition Facts : Calories 193.8 calories, CarbohydrateContent 40.9 g, FatContent 0.7 g, FiberContent 3 g, ProteinContent 6.1 g, SaturatedFatContent 0.1 g, SodiumContent 235.9 mg, SugarContent 0.2 g

MULTI-GRAIN BREAD RECIPE | EATINGWELL



Multi-Grain Bread Recipe | EatingWell image

This basic multi-grain bread loaf is one you'll want to have on hand. If you'd rather make rolls, no problem--we provide full instructions below.

Provided by Diabetic Living Magazine

Categories     Diabetic Low-Carb Vegetarian Recipes

Total Time 2 hours 10 minutes

Number Of Ingredients 12

2?½ cups whole-wheat flour (see Tip)
¾ cup gluten flour (wheat gluten)
¼ cup barley flour
¼ cup oat bran
¼ cup cracked wheat
¼ cup wheat bran
¼ cup ground flaxseeds (flaxseed meal) (see Tip)
2 packages active dry yeast
1?½ teaspoons salt
2 cups warm water (120 degrees F to 130 degrees F)
¼ cup sugar or honey (see Tips)
¼ cup cooking oil or canola oil

Steps:

  • In a large bowl, stir together 3/4 cup of the whole-wheat flour, the gluten flour, barley flour, oat bran, cracked wheat, wheat bran, ground flaxseeds, mashed potato flakes, yeast and salt.
  • Add the warm water, sugar and oil. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining whole-wheat flour as you can.
  • Turn out dough onto a lightly floured surface. Knead in enough of the remaining whole-wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  • Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
  • Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans or line with parchment paper.
  • Shape dough into loaves by patting or rolling. To shape dough by patting, gently pat and pinch each half of the dough into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each half of the dough into a 12x8-inch rectangle; roll up starting from a short side, sealing seams with fingertips as you roll. Place shaped loaves in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  • Meanwhile, preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until bread sounds hollow when lightly tapped. If necessary to prevent overbrowning, cover the tops loosely with foil for the last 5 to 10 minutes of baking. Immediately remove bread from pans. Cool on wire racks.

Nutrition Facts : Calories 86.3 calories, CarbohydrateContent 12.2 g, FatContent 2.7 g, FiberContent 2.3 g, ProteinContent 5 g, SaturatedFatContent 0.3 g, SodiumContent 130.4 mg, SugarContent 0.1 g

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