In the realm of wholesome and hearty bread, Pilgrims Multigrain Bread stands out as a testament to the enduring legacy of New England's culinary heritage. This versatile bread, crafted with a harmonious blend of whole wheat, rye, oats, and barley, captures the essence of a bygone era while catering to modern tastes. Its rich texture and symphony of flavors make it an ideal accompaniment to a wide range of dishes, from savory stews to sweet preserves. Whether you're a seasoned bread enthusiast or a novice baker seeking a taste of tradition, this recipe will guide you through the process of creating a loaf that embodies the spirit of the Pilgrims' journey. Alongside the classic Multigrain Bread, this article also presents tantalizing variations that elevate the experience. Discover the zesty delight of Orange Cranberry Multigrain Bread, where the vibrant flavors of citrus and dried cranberries dance upon your palate. For those seeking a touch of indulgence, Chocolate Multigrain Bread offers a harmonious fusion of rich cocoa and hearty grains, creating a dessert-like treat that satisfies both your sweet tooth and your desire for a wholesome meal.
Here are our top 4 tried and tested recipes!
BREAD MACHINE MULTIGRAIN BREAD
This healthful loaf loaded with whole grains couldn't be much easier to make-you just combine the ingredients in a bread machine and let it doe the rest of the work for you! Stack slices high with leftover turkey or ham from your special meals. -Ruth Skafte, Fort St. John, British Columbia
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all the 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 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BREAD MACHINE MULTIGRAIN LOAF
Plug in your bread machine. Here's a delicious way to enjoy grains.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 16
Steps:
- Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 5 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 260 mg, Sugar 4 g, TransFat 0 g
HOMEMADE MULTIGRAIN BREAD
This is a super soft, delicious homemade multigrain bread recipe (with easy scratch-made multigrain flour), perfect for toast or sandwiches.
Provided by Judy
Categories Bread and Pizza
Time 5h5m
Number Of Ingredients 9
Steps:
- Add the multigrain flour to the bowl of a stand mixer or a large heat-proof mixing bowl. Pour in the boiling water, and carefully stir the flour and water with a rubber spatula until it forms a thick paste. Stir in the butter until well combined. Let the mixture cool for about 20 minutes.
- Once the multigrain mixture is warm to the touch and not hot, stir in the honey until thoroughly combined. Stir in the yeast (and vital wheat gluten if using, in that order). It's important to make sure the mixture truly is lukewarm before adding the yeast. Let stand for 10 minutes to activate the yeast.
- Add the all purpose flour, ¼ cup at a time, and knead until the dough ball is smooth. This will take about 10-15 minutes. The dough should be slightly sticky, but should not stick to a rubber spatula. Soft dough makes soft bread, so do not use more flour than necessary!
- Use the rubber spatula to clean the sides of the bowl, and form the dough into a smooth ball. Cover the bowl with a plate, and let it rise in a warm place for 45 minutes to 1 hour, or until the dough doubles in size.
- Once the first proofing is done, sprinkle 1 teaspoon salt over the dough and knead again for another 5 minutes to make sure the salt is evenly distributed.
- Shape the dough into a smooth dough ball, cover with a plate, and let it rise again in a warm place for 45 minutes to 1 hour, or until the dough doubles in size. If you are proofing the dough in the microwave like I do, you'll need another large mug of boiling water for the second proofing.
- While the dough is proofing, grease 2 loaf pans (9" x 5") with cold butter and set them aside. I use cold butter, as it's easier to handle and goes on in a thin layer. I simply take a cold stick of butter, peel back the wrapper, and rub it along the inside of the loaf pans to coat.
- After the second proofing is done, cut the dough into two equal portions. Knead and roll each piece into a loaf shape with a smooth top. On a clean work surface, spread the rolled oats in a thin layer.
- Very lightly brush the top of the loaves with water and gently flip the moistened top onto the thin layer of rolled oats. The oats will cling to the loaf. Then carefully place the loaves, oat-side up into the greased pans. Allow to rise for 1 more hour before baking, repeating the proofing protocol as in the first and second proofings.
- When you're halfway through the last proofing, preheat the oven to 375°F. When the third proofing is complete, bake the loaves in the middle of the oven for 35 minutes, until golden brown. If you tap the bread, and it sounds hollow, it's done.
- Cool for about 5 minutes, and carefully remove the hot bread from the pans. Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. Slice and serve!
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
PILGRIMS' MULTIGRAIN BREAD
Make and share this Pilgrims' Multigrain Bread recipe from Food.com.
Provided by Shirlsaw
Categories Yeast Breads
Time P4DT12h20m
Yield 2 lb loaf, 32 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in order in bread machine pan (or in order recommended by manufacturer.
- Run on basic or whole wheat cycle.
Nutrition Facts : Calories 82.9, Fat 1.7, SaturatedFat 0.3, Cholesterol 14.5, Sodium 124.4, Carbohydrate 14, Fiber 0.9, Sugar 2.2, Protein 2.8
Tips:
- For a crispy crust, brush the top of the bread with water or egg wash before baking.
- If you don't have a bread machine, you can mix and knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place for about an hour, or until it has doubled in size.
- Bake the bread in a preheated oven at 375 degrees Fahrenheit for about 30 minutes, or until it is golden brown and crusty.
- Let the bread cool for at least 10 minutes before slicing and serving.
Conclusion:
With just a few simple ingredients and a little time, you can create a delicious and nutritious multigrain bread that the whole family will love. So next time you're looking for a healthy and satisfying bread recipe, give this Pilgrim's Multigrain Bread recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love