Multi Grain Artisan Bread Recipes

Soaking the add-ins (1 hour) In a small bowl, combine ¼ cup oats, ¼ cup quinoa, ¼ cup sunflower seeds, and ¼ cup water. Let sit for 1 hour. …

Rating: 5/5(3)
Category: Bread
Cuisine: American
Total Time: 4 hrs 15 mins
1. Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
2. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
3. With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
4. Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.

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This recipe is the oven-baked version of Bread Dad’s very popular bread machine multigrain bread. It has the same great taste but this multigrain bread comes out in the classic bread loaf shape (versus the usual “block” shape associated with most bread machine breads) and without any bread machine mixing paddle “holes”.

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Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes …

Rating: 5/5(3)
Total Time: 50 mins
Estimated Reading Time: 1 min
1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt.
2. In a small saucepan, heat the milk, water and oil to 120°-130°.
3. Add to dry ingredients; beat until smooth.
4. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

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This multigrain bread recipe produces 2 large loaves of very hearty multigrain bread. The combination of the 4 types of flour plus oats …

Rating: 5/5(3)
Total Time: 4 hrs
Category: Sides
Calories: 146 per serving
1. In a large bowl, combine the rye flour, barley flour, and oats. Add 2 cups lukewarm water and let stand for 30 minutes.
2. In a small saucepan, heat the milk until just warm to the touch.
3. In the bowl of a large standing mixer fitted with the dough hook attachment, combine the white flour, whole-wheat flour, yeast, and salt. Add the warm milk, along with 3/4 cup plus 1 tablespoon (195 ml) lukewarm water and the syrup or molasses and knead on low speed until combined, about 2 minutes. Add the oat mixture and continue kneading until the dough becomes sticky but workable, 5 to 7 minutes.
4. On a floured surface, knead the dough a few times then shape into a ball. Move it to a very large bowl that you’ve lightly buttered. Cover with a kitchen towel and let rise in a warm spot until doubled in size, 45 to 75 minutes.

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22 Outrageously Buttery Desserts There are very few foods that butter cannot improve — this is especially true with baked goods, which rely on butter for moisture, texture, softness, and, of …

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I am looking for a multi-grain oatmeal cinnamon raising bread recipe, as the loaf I had been purchasing at the store (artisan local bakers) has gone up to $6.00 a loaf. I have read that adding cinnamon to a yeast recipe requires a longer rising time.

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Thank you so much for this recipe! I was looking for a multi-grain dinner roll recipe and came across this. I hope you don’t mind that I made it into rolls. I always make 100% whole wheat bread for my family and wanted to try these with all whole wheat and rye flour. I increased the rye as well.

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Once grain mixture has reached 100-105 F, add honey, butter, and yeast and stir until combined. Let mixture sit for 5-10 minutes. Add flour mixture, ½ cup at a time, and knead until dough starts to come together. Cover bowl tightly with plastic wrap, and let …

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Artisan Bread The Black Peppercorn. all purpose flour, sugar, oil, warm water, milk, active dry yeast and 2 more.

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Directions. Bring 1 cup of water to a boil and add the Millet, Bulgur take off heat and let it sit for 10 minutes. You can use a bread machine or do it by hand. By hand: combine all remaining ingredients (which includes about 3/4 cup of water) and knead thoroughly for about 15 minutes. Put in a bowl and cover with a towel (slightly moistened to

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The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009).

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Artisan Whole Grain Bread: I love the smell of freshly baked bread wafting from my kitchen filling the house with its aroma. It transports me back to younger years when my mom or sisters made bread for our family of 12. Yes 12, that was a lot of bread. It wasn’t what we now call artisan bread, but it was just as wholesome, healthy, and delicious.

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Beat in hot cereal mixture and egg. Using electric mixer beat for 2 minutes at high speed. Stir in enough remaining whole wheat flour to make a stiff batter. With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan. Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.

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Instructions. Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.

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Once you have mixed the multi-grain bread dough in this recipe and it has risen once, it can be used to make a myriad of bread products from artisan loaves, to pizza dough, bagels, rolls, pita bread, pretzels, or even crackers. The different bread products are created by how the dough is formed and handled after the first rising. Multi-grain Bread

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Steps: 1. Combine the honey, oil, warm water, yeast, dough enhancer, 7-Grain Cracked, Bread Flour, and 2 Cups of the whole-wheat flour in a large mixing bowl. Add the salt and 4-5 C. (14 to 18 C. if using a large mixer) additional flour until the …

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Multigrain Artisan Bread Recipe - Artisan Multigrain Bread – A Couple Cooks February 3, 2021 At 10:17 pm […] 4. Multigrain Dutch Oven Bread – Bake from Scratch […] Reply. Barb February 15, 2021 At 3:20 pm. Bread turned out perfectly – delicious – …

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