Multi-Grain Bread
"This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating."
photo by Thorsten
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 1⁄2 cup red river cereal (or 5-grain or 7-grain cereal)
- 1 1⁄2 cups boiling water
- 2 tablespoons honey
- 2 tablespoons canola oil
- 2 cups whole wheat flour
- 3⁄4 cup all-purpose flour
- 1⁄4 cup oat bran or 1/4 cup wheat bran
- 1 (1/4 ounce) envelope fast rising yeast, instant (or 2 1/4 tsp if you buy yeast in bulk)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt (optional)
- 1 egg
directions
- Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
- Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
- In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
- Beat in hot cereal mixture and egg.
- Using electric mixer beat for 2 minutes at high speed.
- Stir in enough remaining whole wheat flour to make a stiff batter.
- With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
- Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
- Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
- Remove from pan, cool on a rack.
Questions & Replies
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Why will this not print? Has anyone else had problems printing?
Reviews
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I made this into rolls. They were fabulous. Instead of all-purpose flour I used whole wheat pastry flour. As I always do with whole grain breads I substituted wheat gluten for 1/4 cup of the flour. -
This was a tasty and healthy bread. The kids did not love it and we did not finish the entire loaf before it went stale. I made croutons with the leftovers. Thanks for the recipe. -
This is an excellent bread, and I loved how it did not require kneading. I'm going to try it with all whole wheat flour next time. Thanks. -
I LOVE this bread! I made it a couple of weeks ago and forgot to save the recipe, and I've been searching the website for it ever since. Today the site was having traffic issues and I couldn't get the recipe to open, but I sat here trying over and over for about 10 minutes and when it finally did, it paid off. Yay, it's my recipe! I love how crumbly this is, and I toast it in the mornings and enjoy it on the way to work. My only wheat bread recipe from now on, and thanks for sharing it with us! -
Great Bread . Healthy, tasty and full of power. It is so easy to make and the outcome is fantastic. I followed the directions, but needn't to add additional flour. The bread needed a little longer in the oven (about 10 minutes). The texture of the bread fluffily, crumbly and still moist. The taste was great. I used a 5-grain mixture of wheat, barley, oat, rye and spelt. And the spelt adds a nice nutty flavour. Instead of whole wheat flour I used whole spelt flour (which have the same baking characteristics) to support the nutty flavour. I would use salt in this bread. Salt enhances also the sweet notes from the sugar and honey. At last I have tried it with different spreads from my favorite jam, peanut butter, fresh cheese with fresh herbs and I tried it also on its own. It is great in taste with any of these. I will keep it in my files for a fast and easy to make bread, which is healthy and so tasty. Thanks.
Tweaks
-
I made this into rolls. They were fabulous. Instead of all-purpose flour I used whole wheat pastry flour. As I always do with whole grain breads I substituted wheat gluten for 1/4 cup of the flour.
-
Great Bread . Healthy, tasty and full of power. It is so easy to make and the outcome is fantastic. I followed the directions, but needn't to add additional flour. The bread needed a little longer in the oven (about 10 minutes). The texture of the bread fluffily, crumbly and still moist. The taste was great. I used a 5-grain mixture of wheat, barley, oat, rye and spelt. And the spelt adds a nice nutty flavour. Instead of whole wheat flour I used whole spelt flour (which have the same baking characteristics) to support the nutty flavour. I would use salt in this bread. Salt enhances also the sweet notes from the sugar and honey. At last I have tried it with different spreads from my favorite jam, peanut butter, fresh cheese with fresh herbs and I tried it also on its own. It is great in taste with any of these. I will keep it in my files for a fast and easy to make bread, which is healthy and so tasty. Thanks.
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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