Best 2 Five Grain Buttermilk Cranberry Bread White Whole Wheat Flour Recipes

Indulge in a delightful culinary journey with our versatile Five-Grain Buttermilk Cranberry Bread recipe, a symphony of flavors and textures that will tantalize your taste buds. This wholesome bread showcases a blend of hearty grains, buttermilk's tangy richness, and the vibrant burst of cranberries, offering a symphony of flavors in every bite. Additionally, we present a collection of equally delectable recipes, including a classic White Whole Wheat Flour Bread, a delectable Zucchini Bread with a moist and tender crumb, and a tempting Pumpkin Bread that captures the essence of fall. Each recipe offers a unique taste experience, catering to diverse preferences and dietary needs. Embark on this culinary adventure and discover the joy of homemade bread that nourishes both body and soul.

Let's cook with our recipes!

WHOLE WHEAT MUFFINS

Whole Wheat Muffins image

Provided by Mark Bittman

Categories easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

Steps:

Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams

FIVE-GRAIN QUICK BREAD

Five-Grain Quick Bread image

Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup firm butter or margarine, cut into small pieces
1/2 cup golden raisins
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g

Tips:

To achieve the best texture, use buttermilk that is at room temperature. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Be sure to measure your flour correctly. The best way to do this is to use a kitchen scale. If you don't have a kitchen scale, spoon the flour into your measuring cup and then level it off with a knife.
Don't overmix the batter. Overmixing can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
Bake the bread in a preheated oven. This will help to ensure that the bread rises evenly.
Allow the bread to cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Five-Grain Buttermilk Cranberry Bread is a delicious and healthy bread that is perfect for breakfast, lunch, or a snack. It is made with a variety of grains, including white whole wheat flour, oats, barley, rye, and millet. The buttermilk and cranberries add a moist and tangy flavor. This bread is also a good source of fiber and protein.