MULTIGRAIN BREAD RECIPE | ALLRECIPES
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
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
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
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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MULTIGRAIN BREAD RECIPE BY - COOKEATSHARE
From cookeatshare.com
Reviews 5
Total Time 65 minutes
Cuisine Romanian
Calories 176 per serving
- Mix in a large bowl the wheat, salt, yeast and oil. Add the water slowly while kneading. Grease your hands with oil if you donâ??t want the dough to stick to your fingers. After kneading for about 15 minutes, add most of the sunflower and flax seeds but keep some for the top of the bread. Knead until the seeds are mixed evenly in the dough. Place the bowl in a warm place and cover it with a clean cloth. Let the dough grow. I placed it for 3 hours in a sunny place near the window. When the dough doubled its size it means it is ready for baking. Pre-heat the oven at 180 degrees. Take the dough and knead it for another 2-3 minutes. Place it in a tray that has been previously covered with a baking sheet. Add on top the remaining seeds and press them so they wonâ??t fall after. Place it in the oven for the next 45 minutes.
HEARTY MULTIGRAIN BREAD | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 3 hours 0 minutes
Category Bread, Yeast Bread Recipes
Calories 123.7 calories per serving
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
LOW-CARB MULTIGRAIN BREAD RECIPE | EAT SMARTER USA
From eatsmarter.com
Reviews 4.7
Total Time 1 hours 10 minutes
- Mix the quark with the eggs. Stir in the salt and baking soda, then stir in the sunflower seeds, ground flaxseed, wheat bran, chia seeds, oats, psyllium shells and hazelnuts. Pour the mixture into the prepared loaf pan and bake on the middle rack of the preheated oven for 45-55 minutes. Remove from the oven, cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Serve cut into slices.
MULTIGRAIN STRUAN BREAD FROM CRAFTSY RECIPE - FOOD.COM
From food.com
Total Time 49 hours
Calories 244.1 per serving
- Transfer loaves to a cooling rack and cool for at least one hour before serving.
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