Best 2 Wholesome Grain Loaves Recipes
**Wholesome Grain Loaves: A Journey Through Flavor and Nutrition**
In the realm of baking, wholesome grain loaves stand as beacons of nourishment and culinary delight. These loaves transcend the ordinary, crafted with a symphony of nutrient-rich grains that elevate them beyond mere sustenance. Each recipe in this collection offers a unique odyssey of flavors and textures, ensuring an unforgettable experience for the palate. From the rustic charm of hearty multigrain loaves to the delicate sweetness of honey oat bread, these recipes cater to diverse preferences and dietary needs. Embark on a wholesome journey with us, where the goodness of grains meets the art of baking, resulting in a symphony of flavors and textures that will leave you craving more.
SOFT MULTIGRAIN BREAD
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Provided by Sally
Categories Bread
Time 4h15m
Number Of Ingredients 8
Steps:
- Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
- Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
SEEDED WHOLE GRAIN LOAF
My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. -Amber Rife, Columbus, Ohio
Provided by Taste of Home
Time 4h20m
Yield 1 loaf (1-1/2 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 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 199mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Select the Right Flour: Opt for whole grain flours, such as whole wheat flour, oat flour, or rye flour, to increase the nutritional value and fiber content of your loaves.
- Activate the Yeast: Before adding the yeast to your dough, activate it by dissolving it in warm water with a pinch of sugar. This ensures that the yeast is active and will properly leaven your bread.
- Knead the Dough Properly: Kneading the dough helps to develop the gluten in the flour, resulting in a smooth and elastic dough that will rise well. Knead for at least 5 minutes, or until the dough is smooth and slightly springy.
- Let the Dough Rise: After kneading, allow the dough to rise in a warm place until it has doubled in size. This process, known as proofing, allows the yeast to produce carbon dioxide gases, which create air pockets in the dough and give it a light and fluffy texture.
- Shape the Loaves: Once the dough has risen, divide it into equal portions and shape them into loaves. You can shape them into classic round loaves, long baguettes, or any other desired shape.
- Bake at the Right Temperature: Preheat your oven to the recommended temperature before baking the loaves. The exact temperature will vary depending on the recipe, but generally, bread is baked at a high temperature initially to create a crust, then at a lower temperature to finish baking the inside.
Conclusion:
Incorporating wholesome grain loaves into your diet offers a myriad of nutritional benefits. These loaves are brimming with essential vitamins, minerals, fiber, and antioxidants, contributing to overall health and well-being. By following the tips mentioned above, you can create delicious and nutritious whole grain loaves that will elevate your mealtimes and impress your loved ones. From hearty sandwich bread to crusty artisan loaves, the possibilities are endless. Embrace the joy of baking and savor the goodness of wholesome grain loaves, knowing that you are nourishing your body and tantalizing your taste buds with each bite.
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