Recipe by Debbie Wilson
"This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet."
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whole wheat flour
dry milk powder
packed brown sugar
1 1/2 tablespoons
bread machine yeast
This is the bread loaf i will make now on and forever, I don't have a bread machine so i added a cup more of flour and added a tbsp of gluten. I substituted honey and molasses for the brown sugar and I omitted the sunflower seeds and the bread flour for spelt flour to get 100% whole grain bread. I also used oil instead of the butter. I also like to add dissolved (in water) vitamin C tablets to my bread it always makes the bread come out better (smoother and soft) for some reason.
It makes a small loaf so I will double it from now on. This makes a great gift loaf of bread, great for sandwiches, french toast, toast or with dinner. Not heavy at all either. Dh and my picky eater little sister loved it, even asked for the recipe.
Not sure why but I tried this break over the weekend using a breakmaker and it didn't rise. It was very dense and didn't taste good either. Any suggestions? If not, I won't be making this again.
Fantastic recipe. I wanted a 100% whole-grain bread so I used all white wheat (white spring --Wheat Montana and King Arthur have this as do other brands, and it's a great way to get a lighter, sweeter flavored whole-wheat product) and it worked wonderfully. I used just 3 TBS of sweetener as suggested by others and as I didn't have sunflower seeds or quinoa, I used rolled oats and doubled up on the millet and flax. Great toasted. Makes a small loaf so next time I'll double. I also took mine out after dough setting and shaped it and let it rise for 30 min and placed it in a greased bread pan on a lower rack for 40 min. at 350. Delicious! Thanks Debbie!
I love this recipe! I use molasses and honey (just a little of each) instead of the brown sugar. I also add more seeds than stated in the recipe, but it is a fantastic base. I don't own a bread machine, so I bake it at 375F until golden brown and hollow sounding when tapped (1/2 hour to 45 min).
The first time I made the bread, I followed the recipe exactly as is, and the bread was wonderful--albeit a bit too sweet. It was the best peanut butter and jelly sandwich bread on earth, though.
Thank you Debbie!
It's a shame it was such a small loaf.I will cut the brown sugar in half, just because I try not to use much in any recipe. Wonderful flavour & texture. I didn't have millet, but just doubled the rest of the seeds & grains(we love our nuts & seeds).
I have now made this loaf a few times & instead of the brown sugar I add 2TBS. honey & 2 TBS. molasses. I also now make this into a full loaf.....so it will last a day :)
This truly is a wonderful tasting bread. The texture is dense and compact, perfect for toast and sandwiches. I believe I will cut the brown sugar by about half next time, but otherwise this recipe is a gastronomic delight!
I love this bread! I have been looking for a good multigrain/seed bread and have found it. It made a fairly small loaf in my 1-1.5# bread machine but was perfect for me and my daughter. It is particularly good when toasted (with peanut butter on it...yum!). The next time I will put the crust setting on light, as medium made it a little too dark for me. I will also probably increase the amounts of seeds and nuts. Thanks so much for sharing!
I used the dough setting and let rise 30 min. then baked on lower rack for 30 min
in a 375 F. oven. It is excellent with a great flavor and texture. So happy to find
a Multigrain bread for the machine. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Multigrain Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 124
** Calories from Fat: 21
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