Best 4 Grainy Bread Recipes
**Grainy Bread: A Symphony of Texture and Flavor**
Indulge in the rustic charm and wholesome goodness of grainy bread, a delightful symphony of texture and flavor. This versatile bread, crafted with a blend of whole grains, oats, and seeds, offers a symphony of textures in every bite. From the hearty chew of whole wheat to the nutty crunch of oats and the delicate burst of seeds, each ingredient contributes a unique layer of flavor and texture.
This article presents a curated collection of grainy bread recipes, each offering a distinct twist on this classic. Embark on a culinary journey with our selection of hearty whole grain loaves, fluffy oatmeal bread, and protein-packed sprouted grain bread. Discover the secrets of creating the perfect sourdough grainy bread, with its tangy flavor and chewy texture. Whether you prefer the simplicity of a classic granary loaf or the indulgence of a flavorful multigrain bread, our recipes provide a diverse range of options to suit every taste.
With step-by-step instructions and expert tips, these recipes guide you through the process of creating grainy bread perfection. Learn how to select the right ingredients, master the art of kneading and shaping, and achieve that perfect golden crust. Whether you're a seasoned baker or a novice just starting out, our recipes ensure a successful grainy bread-making experience.
So, gather your ingredients, preheat your oven, and prepare to embark on a grainy bread adventure. Let the aroma of freshly baked bread fill your kitchen as you create loaves that are not only delicious but also visually stunning. Elevate your breakfast, lunch, and dinner spreads with the wholesome goodness of grainy bread, a true testament to the art of baking.
WHOLE-GRAIN BREAD
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
- Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
- Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
- Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
- Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 g
SEVEN GRAIN BREAD I
A very good bread for your taste buds and your body.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select the Medium Dark Crust setting, and press Start.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 311.9 mg, Sugar 2.7 g
SEVEN-GRAIN BREAD
Flavorful and slightly chewy, this lovely loaf is the best thing to come out of her bread machine, attests Lise Thomson of Magrath, Alberta. "We like to start our day with a nice warm slice full of good-for-you-grains."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.
10 GRAIN BREAD
This is a recipe that I modified from a co-worker's mom's white bread recipe. It made such soft bread I wanted to see if I could use the base as a multi-grain bread. Prep time doesn't include rise time.
Provided by tasb395
Categories Yeast Breads
Time 35m
Yield 4 loaves
Number Of Ingredients 12
Steps:
- Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
- If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
- Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
- Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
- Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
- Let rise for 1 hour or until double in size.
- Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
- Remove from pans and cool on wire racks.
Tips:
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which will result in a chewier, more flavorful bread.
- Autolyse the dough: Autolysing is a process of hydrating the flour before adding the yeast. This allows the flour to absorb the water and develop its gluten, resulting in a smoother, more elastic dough.
- Knead the dough properly: Kneading the dough develops the gluten and helps to create a strong, elastic structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise slowly: A slow rise will allow the dough to develop its full flavor and aroma. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- Score the bread before baking: Scoring the bread before baking helps to control the rise and create a more even crust. Score the bread with a sharp knife or razor blade.
- Bake the bread at a high temperature: A high temperature will help to create a crispy crust and a chewy interior. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
Conclusion:
With a little patience and attention to detail, you can easily make delicious, grainy bread at home. Experiment with different flours, grains, and seeds to create your own unique loaf. With a little practice, you'll be able to impress your friends and family with your homemade bread.
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