Best 3 Soft Grain Bread Recipes

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Are you yearning for a soft and flavorful bread that will elevate your everyday meals? Look no further than our collection of soft grain bread recipes, curated to satisfy your taste buds and provide a wholesome addition to your dining table. From the classic whole wheat bread, a timeless favorite known for its nutty flavor and rich texture, to the innovative quinoa bread, a gluten-free delight packed with protein and nutrients, our recipes offer a diverse range of options to suit every preference. Indulge in the goodness of oatmeal bread, a hearty and fiber-rich choice perfect for a wholesome breakfast or a satisfying snack. For those with a sweet tooth, our honey oat bread promises a delectable combination of sweetness and whole grain goodness, while the tangy sourdough bread, with its characteristic tang and chewy texture, is sure to impress bread enthusiasts. Whichever recipe you choose, you'll be rewarded with a soft, aromatic loaf that will transform your mealtime experience.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT WHITE BREAD



Soft White Bread image

This pillowy white bread recipe will be your new favorite! Straightforward & easy to make, and it bakes up so soft & fluffy! A perfect sandwich bread.

Provided by Allie {Baking A Moment}

Categories     Appetizer     Side Dish     Snack

Time 2h

Number Of Ingredients 6

1 1/2 cups warm water
3 tablespoons granulated sugar
1/4 ounce active dry yeast* ((1 packet))
3 tablespoons unsalted butter, (softened)
3 3/4 cup all-purpose flour ((you may need as much as 4 1/2 cups))
3/4 teaspoon salt

Steps:

  • Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
  • Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
  • Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  • Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
  • Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Lightly mist a 5 cup loaf pan with non-stick spray.
  • Punch down the dough and shape it into a loaf.
  • Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Preheat the oven to 350 degrees F.
  • Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

HOMEMADE MULTIGRAIN BREAD



Homemade Multigrain Bread image

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

1 1/2 cups multigrain flour or cereal mix
2 3/4 cups boiling water
4 tablespoons butter ((plus more to grease the loaf pans))
1/3 cup honey
2 1/2 teaspoons instant yeast
1 teaspoon vital wheat gluten ((optional, but this will make your bread significantly softer))
4 ½ cups all-purpose flour
1 teaspoon salt
1/3 cup rolled oats ((for topping the loaves))

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

SOFT WHOLE WHEAT BREAD



Soft Whole Wheat Bread image

You won't believe how easy it is to make homemade whole wheat bread! This recipe bakes up soft and is perfect for sandwiches.

Provided by Allie {Baking A Moment}

Categories     Breakfast     Brunch     Side Dish     Snack

Time 1h

Number Of Ingredients 6

1 1/2 cups warm water
1/4 ounce active dry yeast* ((1 packet))
1/4 cup honey
3 tablespoons unsalted butter, (softened)
3 3/4 cups whole wheat flour ((you may need as much as 4 1/2 cups))
1/2 teaspoon kosher salt

Steps:

  • Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
  • Add the honey and butter.
  • Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
  • Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
  • Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
  • Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
  • Lightly mist a 9x5-inch loaf pan with non-stick spray.
  • Punch down the dough and shape it into a loaf.
  • Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 350°F.
  • Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

Tips:

  • Use a digital kitchen scale to measure your ingredients. This will ensure accuracy and consistency in your baking.
  • Make sure your yeast is active and fresh. If you're not sure, you can test it by dissolving it in warm water with a little sugar. If the yeast is active, it will start to foam within a few minutes.
  • Be patient with the rising process. Depending on the temperature of your kitchen, it may take longer than the recipe suggests. Just let the dough rise until it has doubled in size.
  • Don't over-knead the dough. Over-kneading can make the bread tough. Just knead it until it is smooth and elastic.
  • Bake the bread in a preheated oven. This will help to ensure that the bread rises evenly.
  • Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.

Conclusion:

Soft grain bread is a delicious and versatile bread that can be enjoyed for any meal. It is easy to make and can be customized to your own taste. Whether you like it plain or with your favorite toppings, soft grain bread is sure to be a hit. So next time you're looking for a new bread recipe, give this one a try.

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