Multigrain Bread

Recipesfull introduces to you: Yeast Bread Recipes. (Multigrain Bread). No-knead bread recipe.

Brief

Prep 10 mins

Cook: 45 mins

Additional: 14hrs

Total: 14hrs55 mins

Servings: 10

Yield: 1 loaf

Multigrain Bread

Ingredients

3 cups all-purpose flour

1 cup whole wheat flour

½ cup wheat

rye

and flax hot cereal mix (such as Red River®)

1 teaspoon salt

½ teaspoon active dry yeast

2 ½ cups warm water

D's Whole Wheat Challah

Bread

Directions

Step 1

Whisk all-purpose flour whole wheat flour wheat cereal mix salt and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature 12 to 18 hours.

Step 2

Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest 2 to 4 hours.

Step 3

Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.

Step 4

Bake in the preheated oven until crust is well-browned about 45 minutes.

Nutritional Information

Multigrain Bread

Servings Per Recipe:10

Calories: 193.8

% Daily Value *

Protein: 6.1g 12%

Carbohydrates: 40.9g 13%

Dietary Fiber: 3g 12%

Sugars: 0.2g

Fat: 0.7g 1%

Saturated Fat: 0.1g 1%

Vitamin A Iu: 1.1IU

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.1mg 5%

Folate: 82.3mcg 21%

Calcium: 13.6mg 1%

Iron: 2.4mg 13%

Magnesium: 31.3mg 11%

Potassium: 111.6mg 3%

Sodium: 235.9mg 9%

Thiamin: 0.4mg 37%

Calories From Fat: 6.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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