Nutritious Four Grain Whole Wheat Bread Recipe
I’m sure a lot of us overindulged during the holidays. But not to worry! Here is a recipe to help with your new year’s resolutions. A nutritious and delicious multi grain whole wheat bread. This whole wheat (or wholemeal as we call it here in the UK) bread is packed full of nutritious grains and seeds. Oats, cornmeal, sunflower seeds, sesame seeds, and more. You can adjust this recipe to suit your taste. Simply swap the seeds for your favourites. The grains can be adjusted too. The addition of olive oil gives the bread a slight richness.
There are a couple of techniques that make this bread special. One of them being the use of a soaker. A soaker is made by mixing seeds and/or grains with water and letting them absorb the liquid and hydrate. This helps with softening the grains and seeds making them gentler on your teeth. But it also helps us increase the dough hydration and that in turn makes the baked loaf stay softer and moister for longer.
Another technique here is cold bulk fermentation. The dough is fermented in the refrigerator for up to 18 hours. It develops a more pronounced flavour and slight acidity also improving the bread’s keeping quality. During a long proof the flour and the grains can absorb the water even more making the dough easier to handle and bake.
Cold proofing is a great method for baking on a busy schedule as you can leave the dough in the fridge and continue when you have time to do so.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:50 Ingredients & equipment
1:26 Making the soaker
2:03 Mixing the dough
3:54 Cooling
4:49 Cold bulk fermentation
5:05 Final shaping
6:10 Final proof & baking
7:23 The result
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Disclosure
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No-Knead Multigrain Bread… (super easy… no machines)
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the bread for me). It doesn’t get any easier than this.
Thanks – Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
No-Knead Multigrain Whole Wheat Bread Super Easy, Quick, no machines (HEALTHY MULTIGRAIN BREAD)
Super easy no-knead multigrain whole wheat bread recipe. You won't need bread machine. Just mix it up and leave.
My tools:
✅ Hand Crafted Bread Lame with 6 Blades Included
✅ Bench Scraper, Metal Dough Scraper Cutter Pastry Chopper with Wooden Handle
✅ Food-safe Flexible Plastic Dough Cutter Scraper White, Green
✅ Silicone Pastry Mat Extra Large Non Slip with Measurement for Fondant, Rolling Dough, Pie Crust, Pizza and Cookies
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► INGREDIENTS for Healthy No-Knead Multigrain Whole Wheat Bread
* 3 cups whole wheat flour
* 18 oz lukewarm milk
* 2 tbsp olive oil
* 1 tsp instant yeast
* 1/2 tsp salt
* 2 tbsp sesame seeds
* 2 tbsp flax seeds
* 1 cup oats (+1/4 cup oats)
WATCH OTHER VIDEOS:
► More Dinner Rolls, Bread Rolls & Buns!
How to make No Knead Bread
#shorts #nokneadbread #noknead
How to make easy no knead bread / sourdough! (:
This is the dutch oven i use:
Any dutch oven with a lid works beautifully!
Ingredients:
430g bread flour (3.5cups)
390g water (1.5c + 2tbs)
12g salt (2tsp)
1/4tsp yeast
Use high gluten (bread flour) for best results and that chewy crumb!
Method:
- Mix everything together until there is no more visible flour
- Cover with a damp towel or plastic wrap.
- Ferment at room temperature for 12-18+hours (this loaf was 16hr)
- After the time, wet your hands and stretch and fold in all the sides.
- Move to parchment paper, seam side down. (this makes putting the bread in easier)
- Proof for 2 hours (i use the same bowl to cover it)
- Preheat your oven with your cast iron or dutch oven for 1 hour (450F)
- Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner.
- Transfer your bread into your pan carefully.
- Bake Covered for 30 minutes.
- Take the lid off and bake uncovered for 25-30minutes more.
- Let it cool on a wire rack. Boom Bbby!!!! Nice job!!
The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes.
For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs).
The wait is worth it!!
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Protein multigrain bread in a jar! WITHOUT white flour and WITHOUT yeast!
Protein multigrain bread in a jar! WITHOUT white flour and WITHOUT yeast! A very simple and delicious homemade bread recipe. Everyone can do it! Cook with pleasure and good mood!
Friends, hello everyone. Today we will prepare very tasty and healthy bread without white flour.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Friends, write in the comments how you like this bread recipe?
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
The result is incredibly delicious bread with amazing filling.
Thank you for watching the video to the end and for your comments!
Bon appetit friends and see you soon!
Friends, if you liked the video, you can become a sponsor and support the development of my channel!
Multigrain Bread Recipe | No Eggs | How To Make Soft Bread at Home | Baking Ideas | Bhumika
How To Bake Multigrain Bread at Home | Multi-Seed Bread Recipe | How To Make Bread Soft and Fluffy | Home-Cooked Bread Recipe | Eggless Multigrain Bread Recipe | Can We Make Bread at Home | How to Make Bread Dough with Yeast | How To Knead Bread By Hand | Bread Loaf Recipe | Baking Recipes for Beginners | Baking Lessons for Beginners | Flavored Bread Recipe | Healthy Multigrain Bread | Rajshri Food
Learn How To Make Multigrain Bread at Home with our Chef Bhumika
Multigrain Bread Ingredients:
How To Make Bread Dough
1 cup (130gms) All-Purpose Flour
1/2 cup (70gms) Multigrain Flour
1 tsp (4 gms) Yeast
1 tsp (4 gms) Salt
1 tbsp (12 gms) Sugar
1 tbsp Yogurt
1/2 cup (120ml) Water (warm)
How To Knead The Bread Dough
2 tsp (10gms) Butter
How To Bulk Ferment Bread Dough
All-Purpose Flour
1/4 cup (40 gms) Mixed Seeds
What Not To Do
How To Bake The Multigrain Bread
200 Degree Celsius 15 - 18 min
How To Remove Bread From Loaf Pan
How To Cut Loaf of Bread Evenly
#MultigrainBread #SoftBreadRecipe #BakingRecipes #AnybodyCanCookWithRajshriFood
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About Bread
Bread is a staple food prepared from a dough of flour (usually wheat), Maida or Multigrain flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffings.
Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).
Flour is grain ground to a powdery consistency. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process. |
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