Easy Multigrain Bread - Homemade and Healthy
Today at Deep South Texas I will show you how to make healthy homemade multigrain bread. This homemade bread recipe starts out with 7 grain cereal and only gets better from there. The finished bread is very soft and tasty. If you have not tried making multigrain bread before, this is the recipe for you. The recipe ingredients are listed below.
Healthy Multigrain Bread
1/2 cup multigrain cereal
2 cups boiling water
1 Tablespoon Instant Yeast
1 Tablespoon Honey
2 Tablespoons melted Butter
2 Teaspoons Salt
3.5 cups All Purpose Flour
Bake at 425 F for 40 minutes
Using the Large Loaf Pan for Rory's Food storage Whole Wheat Bread
Love my new loaf pan and the bread freezes up so well you will always have a nice loaf of sliced bread on hand. Getting the timing right the first time, not so much. It's still a little wet in the very center. That why you need to practice your off grid skills with your food storage.
Baking Bread with Fresh Milled Flour | Homemade Daily Loaf of Bread
Milling Flour At Home for My Daily Loaf of Bread Recipe | Made From Scratch
My Grain Mill
NutriMill
Buy Bulk Hard Wheat Berries
My big Gallon jars
My whole wheat bread recipe
4 cups hard wheat flour
1/2 c oats
1 2/3 cups luke warm water
2-4 T sugar
4 T fat (olive oil, butter, coconut oil)
2 t salt
2 t yeast
Mix flour and oats.
Mix water, fat, sugar, salt, yeast.
Mix wet into dry.
Work dough and knead 8-10 minutes.
Rest in an oiled bowl with a cover 30-60 minutes.
De gas and re shape into a loaf.
Press into a greased bread pan.
Oil and cover with cream wrap.
Preheat oven to 350’f.
Allow dough to rise 30-50 minutes until it is 1 1/2-2 inches above bread pan.
Remove plastic wrap.
Bake 20 min.
Add foil tent and bake 15-20 min until bread thumps.
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Instant Pot Bread #15 | Easy 4-Ingredient No Knead Bread!
Learn how to make No Knead Instant Pot Bread #15 (Pressure Cooker Bread) with 4 simple ingredients! This easy bread recipe is developed based on 15 bread experiments. Easiest, foolproof method that yields tasty crusty homemade artisan bread! *Full Recipe:
Welcome to our 7th Episode of Cooking Together with Amy + Jacky featuring our Instant Pot Bread #15 Recipe!
The best part about this recipe is you don’t need to knead, and you don’t need any special ingredients, techniques, or fancy equipment. Plus, it’s super easy to make with minimal hands-on time, yet it yields a deliciously crusty & flavorful bread.
???? TOOLS:
Instant Pot Duo Plus 60 (6 Quart) -
Air Fryer Lid -
Instant Pot Duo Crisp -
Stainless Steel Inner Pot (3Qt) -
We did 15 Breadmaking Experiments so we can:
1) Learn the ins and outs of making the easiest yet tasty Artisan Bread in Instant Pot
2) Know what makes or breaks the Instant Pot Bread
3) Find causes for imperfections & ways to prevent the most common issues
4) Satisfy our inner perfectionists & food nerd genes ????
We hope that during this challenging time, we can connect with each other, cook together, and get through this together!
Enjoy this Easy . Foolproof . Tasty Instant Pot Bread!
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The Best 100% Whole Wheat Bread
Bread is a popular topic around here and we are back with your much requested 100% whole wheat loaf. I have to admit--whole wheat bread is an acquired taste here in the US where we have been so conditioned to flavorless white flours.
So don't be discouraged if your family doesn't grab on to this right away. You can add a bit of white flour to ease them in if needed, but this recipe really is written for use with all whole wheat (make my beginner white bread video and swap up to half of the flour with whole wheat to it if you'd like to).
Today I'll be showing you how to temper the bitterness wheat bread can have while still getting a tender, flavor-complex loaf that's just begging for some butter and jam.
Get the recipe:
Milk powder:
USA Pan loaf pan: (affiliate link)
How to activate yeast:
The full white bread video with plenty of extra details:
Join the Feast and Farm email community and bake better breads:
Ingredients:
1 to 1 1/8 cups (227g to 255g) lukewarm water
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey, molasses, or maple syrup
3 1/2 cups (397g) King Arthur White Whole Wheat Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons (8g) salt
Copycat Dave's Multi-Seed Whole Wheat Bread | Step--by-Step Instructions ????
This is a GREAT loaf of bread! Way better than Dave's. Better texture, and way less expensive than the real thing. Adjust the seeds to your liking. No need to stick to my recipe -- be creative and do your own thing. Recipe is printed down below. Hope you'll enjoy.
COPYCAT DAVE’S BREAD
1 1/2 cup warm water
3 tablespoons olive oil
2 tablespoons honey, agave or molasses
1 1/2 cup whole wheat flour
1 1/2 cup bread flour or all -purpose flour
3 tablespoons vital wheat gluten
1 1/4 teaspoon salt
1 tablespoon dry active yeast
1/2 c. uncooked old-fashioned oats
3 tablespoons ground flax seed
1/4 c. sunflower seed
2 tablespoons amaranth
2 tablespoons chia seed
2 tablespoons raw pumpkin seed
2 tablespoons whole flax seeds
1 tablespoons sesame seed
2 tablespoons poppy seed
And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking
In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients.
Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.
After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled.
Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.
Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.
While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position.
Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.
NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).
If you like a sweeter bread, increase the sweetener to 3 tablespoons.
And – it’s way better than Dave’s!
LOOKING FOR GREAT SEEDS, NUTS, FLOURS, GRAINS, ORGANICS, FRESH PRODUCE, PACKAGED ITEMS AND MUCH MORE? Check out Azure Standard. This is an amazing company with an amazing story. Excellent products with incredibly low prices for organics.
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CHECK OUT MORE OF MY YEASTED BREAD RECIPES:
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