Best Multi Grain Bread Recipes

RUSTIC MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; 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 into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS

Steps:

• Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
• Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
• Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
• Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
• Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
• Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
• *Available at natural foods stores.

FARMHOUSE WHITE MULTI-GRAIN CHEESE BREAD - BREAD MACHINE

Steps:

• Depending on the order of ingredients for your bread machine - place either wet or dry ingredients into the bread pan of the bread machine; I have put this list in order of wet to dry.
• Set your bread machine for a White 2lb loaf, rapid or normal and I find a medium crust works well on this - but it's up to personal taste!
• Check within the first 5 minutes if there is enough liquid to dry, I say this as flours from different parts of the world can differ greatly! (Adjust if necessary - it is NOT usual to have to add more or less than a few millilitres or grammes either way.
• Bake on desired setting according to your bread machine.
• Carefully remove pan from the machine when the cooking cycle has finished.
• Cool slightly before slicing and spreading with lashings of butter -- Mmmmmmmmm!
• (Don't forget to check BEFORE slicing if the mixing paddle is still inside the loaf - remove gently if it is.).
• Great toasted next day and also great for Cheese & Pickle Sandwiches on the same day -- or Cheese and Ham, or Cheese & Chutney, or Cheese & Onion -- anything in fact!

MULTI-GRAIN AND MORE BREAD (BREAD MACHINE)

Steps:

• Put ingredients in your bread machine according to your manufacturer's recommendations.
• Success Hints: Any unsweetened multi-grain cereal should work in this bread.
• For accent and crunch, sprinkle a few oats on top after the final rise.
• This recipe can be made with the whole wheat, white, rapid, or delay bake cycle.

MULTI GRAIN WHOLE WHEAT-MACHINE BREAD

Steps:

• 1. Gather all 6 ingredients.
• 2. also the brown sugar, salt and yeast.
• 3. Put all ingredients into your bread machine in the order for your bread machine directions. Close lid. For the Seiko machine. Press select until the desired bread selection is selected. I select #6 for a 2 pound loaf (in a Seiko) Press start. Bread will be done in the number of hours as indicated.
• 4. Picture of the cooked bread, shown with my CREAMED CABBAGE CHOWDER recipe. If you need the 1-1/2 pound bread recipe or the 1 pound recipe...let me know You might want to check out the bread machine cookbooks on JAP for some great recipes.

MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• BREADMAKER METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
• If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
• Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
• *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• HAND METHOD 1.
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

MULTI-GRAIN ENGLISH MUFFIN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. 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; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )

Steps:

• In bread machine pan, add ingredients according to your bread machine's instructions.
• Set for dough cycle,press button.
• After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
• Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
• Sprinkle top with remaining cornmeal.
• Cover and let rise in a warm place for 30 to 45 minutes.
• Bake at 400 degrees for 30 minutes, or until golden brown.
• Take out of pan and cool on wire rack.

EASY FARMHOUSE MULTI-GRAIN BREAD (FOR BREAD MACHINE)

Steps:

• Place all in bread machine pan in order given unless instructed otherwise by your machine's manufacturer. Bake on regular setting, medium or light color.
• Either use a scant cup of milk or add a couple or three tablespoons of flour to this to get the doughball the right texture. Keep your flour out and handy just in case, and watch the doughball after it's kneaded for a few minutes.
• Tip: If you have a kitchen scale, measuring flour by weight instead of by volume is not only much more accurate, it's faster and easier too.
• Tip: Never just throw the ingredients into a bread machine and leave it, if you can help it. Let the doughball form, then let the machine work it about five minutes more, then see what it looks like. If the paddle smushes through the bottom of the dough with every turn your dough is too wet. If your dough just spins around on top of the paddle or doesn't form at all, your dough is too dry. The ideal texture is soft enough to smush some of the time but firm enough to spin sometimes, then go off-center and smack the sides of the bread pan a lot.
• Enjoy!

HEARTY MULTI-GRAIN MULTI-SEEDED BREAD

Steps:

• Place cereal in large bowl of stand mixer, pour 2 cups boiling water over it, and let stand until cooled to between 105-120F, about 18 minutes. Meanwhile, combine all flours and vital wheat gluten. Sprinkle yeast over cereal, then add 1 cup of the flour mixture, oil, sugar and salt, and stir until smooth. Using the paddle attachment of your mixer on low speed, gradually add the remaining flour and all but 1 tbsp of the seed mixture, to form a dough. Let rest covered for 15 minutes, then knead with your dough hook on #2 speed for 10 minutes. Lightly oil a large bowl, add dough to bowl and cover with kitchen towel. Let rise about one hour until doubled. Mix remaining seeds with 1/2 tsp sea salt. Punch down dough and shape into a large loaf or boule. Place on baking sheet, cover with towel and let rise another 30 minutes. Preheat oven to 425. Place a second rimmed baking pan on lower rack. Lightly brush the loaf with egg white and sprinkle with remaining seed/salt mixture. Place on center rack of oven and pour 2 cups hot water into the pan on the lower rack. Bake 25 minutes on convect, slightly longer on regular oven setting, until a toothpick inserted in center comes out clean. Transfer to a rack to cool. Makes one large 2-1/2 lb loaf.

MULTI-GRAIN DINNER ROLLS - BREAD MACHINE

Steps:

• Place ingredients in order listed (except for cooking spray and melted butter) into bread machine pan. Select dough setting.
• Check dough within the first five minutes of mixing time. If dough is too sticky or too dry add water or flour 1 tablespoon at a time until dough has formed into a soft ball. " The dough should not stick to sides of pan, but should still be a little sticky to the touch".
• Spray two 13x9x2-inch baking pans with vegetable oil cooking spray.
• When dough cycle is complete; Remove dough from bread machine pan on to a lightly floured surface. Divide dough into two pieces. Divide each piece into 12 pieces and roll into round balls.
• Place 12 dough balls into each oiled pan. Cover and let rise for 45 minute to 1 hour or until doubled.
• Preheat oven to 350 degrees. Place bread pans on middle rack of oven. Bake for 15 minutes. Brush melted butter over tops of rolls. Continue to bake for an additional 15 minutes or until done and nicely browned.
• Remove rolls from oven and put on cooling rack to cool for a few minutes.
• Serve and Enjoy!

MULTI GRAIN BREAD FOR THE BREADMAKER

Steps:

• Put all ingredients in the bread maker as listed.
• Select regular or rapid bread cycle.
• Enjoy.

MULTI-GRAIN DATE QUICK BREAD

Steps:

• Grease and flour 9x5-inch loaf pan.
• In a large bowl, pour boiling water over dates or raisins, add soda and let stand for 5 minutes.
• Add natural bran, flour, rolled oats, sugar, baking powder, salt and milk.
• Mix until combined.
• Pour into loaf pan.
• Bake at 350°F for 70-80 minutes or until toothpick inserted in middle comes out clean.

LOW-FAT MULTI-GRAIN QUICK BREAD

Steps:

• Preheat oven to 450 degrees and grease a loaf pan.
• Combine cornmeal, wheat flour, sugar, and baking powder.
• Add wet ingredients to dry ingredients and mix well.
• Spoon/pour batter into loaf pan.
• Bake for 15 minutes.

ZUCCHINI BANANA MULTI-GRAIN BREAD

Steps:

• Preheat oven to 400 degrees F. Prepare Multi-Grain Medley according to package directions. Coat a loaf pan with non-stick cooking spray.
• In a large bowl whisk together eggs, sugar and banana. Stir in rice, oil, milk, vanilla, zucchini (should be about 1 1/2 cups of grated zucchini) and walnuts. Add baking mix and stir just until all ingredients are combined. Pour mixture into prepared pan.
• Bake 45 minutes, or until toothpick inserted in center comes out clean.
• Cool 10 minutes then remove from pan and cool on rack.

MULTI-GRAIN DINNER ROLLS - BREAD MACHINE

Steps:

• Heat milk to 110 degrees.
• Beat egg.
• Put in bread machine in the order as listed above. Use dough setting.
• When ready pinch off enough dough to make 16 rolls. Can make larger for buns.
• Place on a greased cookie sheet.
• Let raise for 30 minutes.
• Bake at 350 degrees for 15 - 20 minutes.

WHOLE WHEAT MULTI-GRAIN (RED RIVER CEREAL) BREAD

Steps:

• If not using Red River Cereal, prepare Grain/Seed Blend: 1 part brown flax; 1 part golden flax; 4 parts steel cut oats; 4 parts creamy buckwheat cereal. I make a large batch and store it in the freezer.
• Put yeast into mixing bowl of stand-mixer. Heat water with honey (I put it in the microwave on high for 1 minute and then stir it up), and add to yeast. Add about 3 cups of the dry ingredients. Add the salt and oil. Mix thoroughly with paddle on medium for about a minute.
• Switch to the dough hook. Add the remainder of the dry ingredients. Mix on low until everything more or less coalesces -- not quite to the point of a dough ball. Cover with a dish towel and let stand for 10 minutes.
• While waiting for dough to rest, boil about 2 cups of water and place in a shallow pyrex dish on the bottom rack of the oven (turned off).
• Knead the dough for ~8 minutes on low, until dough is elasticy and stretchy. Place dough ball in a large oiled bowl and cover with dish towel. Place the bowl in the (turned off) oven with the hot water. Let rise for ~2 hours.
• Remove the dough from oven and divide in half. Place the first half on a large sheet of parchment paper on a cutting board. Fold the dough over 3 times (like a wallet) and punch down with knuckles. Then fold it again 3 times the other direction and punch down. Do the same for the second half of the dough. Cover the dough with the dish towel and let stand for 10 minutes.
• Take each half of the dough and pinch it under like a jellyfish -- such that you have one totally uniform flat side, and the jellyfish tentacles are underneath. Tentacles down, gently roll and shape the jellyfish/loaf until desired shape is achieved (I tend to go for long and skinny, as it's easier to make the crust crispier). Do the same for the other loaf. Keep in mind that the more you manipulate it, the tougher (and hence harder to shape) the dough will become.
• Sprinkle some cornmeal on the parchment paper and roll the underside of each loaf in it. Leave the loaves on the paper on the cutting board, with at least 3 in space between them. Cover with dish towel, and return to the oven to proof for ~40 minutes.
• Remove loaves from oven on cutting board. Place a pizza stone in the oven with the dish of water from earlier, and pre-heat the oven to 375 F.
• Dissolve about 1 tsp of corn starch in about 2 tbsp of water. Brush the outside of each loaf liberally with the solution. Using a sharp knife, cut a series of slits in each loaf (the short, not long direction) about 1/2 inch deep.
• Transfer the loaves on the parchment paper from the cutting board to the pizza stone in the oven. Bake for ~35 minutes (until the centre is at least 195 F).
• Enjoy!

FLUFFY MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 7-grain hot cereal mix, 1 1/2 cup boiling water, 5 T. honey-4 T. butter, salt.
• Stir. Cover (I use a dinner plate).
• Let stand 1 hour.
• Remove cover.
• Add 1 cup cool water; stir to combine all ingredients.
• Add yeast; stir to dissolve yeast.
• Continue stirring to combine ingredients well; or use large mixer to mix well.
• Mix just until combined.
• Mix flours together in separate bowl.
• Attach dough hook to mixer. Start on low speed.
• Add flours to cereal mixture, one cup at a time.
• Add flax, sunflower seeds, and nuts.
• Continue mixing till dough cleans the sides of the mixing bowl (you may have to add a bit more flour).
• Remove from mixer and place on floured bread board.
• Knead 5 minutes.
• Clean mixer bowl.
• Add 2 T. vegetable oil to clean bowl, tipping so that oil covers the bottom and part-way up the sides of the bowl.
• Place dough in bowl, then flip it over so that oiled side is on top.
• Turn on your oven light (this provides the warmth to proof your dough.
• Place bowl in the oven. Close the door.
• Let rise till double (about 1 hour).
• Remove from oven (leave the light on and re-close the door).
• Place on floured bread board.
• Separate in two pieces.
• Knead each piece 5 minutes.
• Form each into a cylinder, to fit the loaf pan.
• Oil 2 loaf pans.
• Place dough in loaf pans.
• Return to oven. Close door. Leave the light on.
• Let rise 1 hour or till dough mounds above the top of the pans.
• Bake 35-40 minutes at 375°F.

MULTI-GRAIN SPELT BREAD

Steps:

• 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
• 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
• 3. When done, set the cooked grains aside in a bowl to cool.
• 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
• 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
• 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
• 7. Be gentle with this, don't over mix it will just make it tough.
• 8. Pour the batter into your 8x4 loaf pan and smooth the top.
• 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
• 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
• 11. Enjoy!

HOMEMADE MULTI-GRAIN BREAD

Steps:

• 1. Pour boiling water over cereal and mix, then cool to 100 degrees ( so as not to kill the yeast later)
• 2. Add the honey, melted butter, yeast and flours. Mix just until combined in a mixer. Cover and leave for 20 minutes
• 3. Add salt and knead on medium for 3-4 minutes. Check for consistency and knead 5 more minutes.
• 4. Add the pumpkin seeds and mix until blended. Place dough in a greased bowl, cover and place in a warm place until dough is doubled.
• 5. Divide dough in half and shape into two loaves. Spray with some oil and roll in the oatmeal. Place in greased loaf pans and let rise until doubled
• 6. Bake in a 375 oven for 35-40 minutes or until internal temperature of 200. Cool for few minutes on a rack and then turn out on the rack to cool.