You can learn how to make multigrain bread recipes but many are not really very healthy. Most of the commercially made multigrain breads have white flour and sugar in them.
They are not really high in fiber quite often. I have been trying to make up recipes for breads without any white flour or sugar. Sometime this is difficult because you need the gluten in it to hold it together. I have made the following recipe a couple of times. The first time it turned out very dry. The last multigrain bread recipe is more moist and flavorful. It is very heavy bread but that is the kind I like. If you are learning how to make multigrain bread recipes and you are used to eating the very light breads from the grocery store it might take you some getting used to.
This is a large multigrain bread recipe making 6 loaves. It is a lot of dough to knead. You can divide it in half to knead or simply make half of the recipe if you think it will be too much. This is very delicious bread!
Combine corn meal, brown sugar and salt in a very large bowl; pour the boiling water over the top.
Let mixture set until cool; ABOUT 112F degrees.
After mixture is cooled dissolve yeast in warm water; add to cornmeal mixture.
Add oil to mixture; with MIXER beat in whole wheat and rye flours.
Beat in enough all purpose flour to make a thick paste.
With a large spoon stir enough all purpose flour to form a soft dough.
Turn dough out onto a heavily floured surface; knead until smooth and elastic adding as much all purpose flour as needed.
Place dough in a large greased bowl turning to coat all sides.
Cover with plastic wrap and towel; set in warm place to let rise 50 to 60 minutes.
PREHEAT OVEN TO 375F degrees; grease 6 large bread pans 9X 5 ½ inches.
Turn dough out onto a lightly floured surface and punch down removing all air bubbles.
Divide dough evenly into 6 parts; shape into loaves and place in prepared pans.
Set in warm place and let rise about 30 to 40 minutes; bread should be slightly above rims of pans.
Bake about 35 to 40 minutes. (Lay a piece of foil on top to prevent too much browning.)
Remove from pans; brush tops with butter.
Preheat oven to 325F degrees.
Grease well a loaf pan and sprinkle with flour; shake off excess flour.
Scald the buttermilk; set to cool to lukewarm.
Measure into a very large bowl or kettle the spelt, whole wheat, stone ground wheat, rye flour, oat flour, rolled oats, baking powder, baking soda, sea salt, amaranth, caraway seeds and poppy seeds. Stir to blend well.
Mix the honey with the warm water and sprinkle the yeast on top. Let set for 5 to 10 minutes.
Add eggs, oil and buttermilk to the dry mixture. Add the yeast mixture. Stir well to blend.
Spoon into the prepared loaf pan. Sprinkle the sesame seeds on top and press into loaf with a spoon. Bake for 1 hour and 10 minutes or until a pick comes out clean.
Learn how to make this multigrain bread recipe with a pretty presentation.
Dissolve yeast with 1 teaspoon brown sugar in warm water; let stand 5 to 10 minutes.
Stir remaining brown sugar, butter and salt into yeast mixture until blended.
Combine and blend whole wheat flour and rye flour; stir 4 ½ cups mixture into yeast mixture.
Stir enough of remaining flour mixture to make a soft dough.
On lightly floured surface knead in enough flour to make stiff dough.
Knead about 9 minutes until smooth and elastic; clean and grease bowl.
Place dough in greased bowl turning to grease top; cover with slightly damp towel.
Set in warm place until double in bulk about 1 ¼ hours.
Grease 1 baking sheet; punch down dough and divide in half equally.
Cut each piece in half again; shape pieces in 16 inch long ropes.
Twist two ropes together and tuck ends under; repeat with remaining two ropes.
Place loaves on greased baking sheet; cover with dry towels and let rise until double in bulk about 45 minutes.
Preheat oven to 400F degrees; brush loaves with egg white and water mixture.
Bake for 35 to 40 minutes or until bread sound hollow when tapped on the bottom.
Remove from baking sheet and cool completely on rack.
Combine and mix all ingredients together; let stand 15 minutes.
PREHEAT oven to 450F degrees.
Grease a rimmed cookie sheet or grease and line with wax paper a 9X13 inch baking pan.
Put dough into prepared pan and place in oven.
IMMEDIATELY REDUCE OVEN TEMPERATURE to 400F degrees.
Bake 20 minutes or until golden brown; remove from pan after 5 minutes.
Preheat oven to 350F degrees; grease 2 loaf pans.
Combine baking soda and molasses in a large mixing bowl; add remaining ingredients and mix well.
Pour into prepared pans; bake about 45 minutes.
Combine millet and wheat germ in a large bowl; pour BOILING water over top and set aside.
Mix yeast with WARM water; set aside.
Add honey, salt and oil to millet mixture; cool mixture to lukewarm.
Add yeast mixture and 1 ½ cups of flour; beat briskly until well blended.
Add enough of remaining flour to make a workable dough; knead until smooth and elastic.
Place dough in an oiled bowl; cover with a damp towel.
Set bowl in warm place to rise about 1 hour or until doubled in bulk.
Punch dough down and place in 2 greased loaf pans; let dough rise again about 1 hour or until doubled.
PREHEAT OVEN TO 375F degrees; bake 50 minutes.
Remove bread from pans immediately and let cool on rack.
Multigrain bread recipes without yeast can be created quickly with this mix. Use it for biscuits, pancakes and many other recipes.
In very large bowl combine flours, rolled oats, baking powder and salt.
Cut in shortening until crumbly with pastry cutter.
Transfer to a tightly covered container; store in cool place (NOT refrigerator).
To make biscuits or pancakes stir in enough milk for preferred consistency.
Use in all your favorite baking mix recipes.