Best Four Grain Bread Recipes

FOUR-GRAIN BATTER BREAD

Steps:

• 1. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, with shortening sprinkle with cornmeal.2. Mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120° to 130°). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.3. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.4. Heat oven to 400°.5. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack cool.*If using self-rising flour, omit salt and baking soda.NUTRITION FACTS: 1 Slice: Calories 95 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 90mg Carbohydrate 19g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: 1 StarchWhole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FOUR-GRAIN BATTER BREAD

Steps:

• In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
• Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
• Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
• Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.

FOUR-GRAIN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Add butter. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a small bowl, dissolve yeast in warm water. Add to oat mixture. Add the cornmeal, whole wheat flour, honey, salt and 3 cups all-purpose flour. Beat until smooth. 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.

FOUR-GRAIN BREAD

Steps:

• Preheat oven to 375 degree F.
• Spread oats and barley in a shallow baking pan.
• Bake about 10 minutes or until light brown, stirring occasionally.
• Cool.
• Transfer oats and barley to a blender or food processor.
• Cover; blend until ground.
• Set aside.
• In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
• Add warm water, sugar, oil, and salt.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
• Turn out dough onto a lightly floured surface.
• Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
• Punch down dough.
• Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
• Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
• Shape dough into a loaf.
• Place in prepared loaf pan.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Preheat oven to 375 degree F.
• Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
• Remove from baking pan.
• Cool on a wire rack.