Best 3 Five Grain Buttermilk Cranberry Bread White Whole Wheat Flour Recipes
Indulge in a culinary journey with our delectable five-grain buttermilk cranberry bread, a harmonious blend of wholesome grains, tangy buttermilk, and vibrant cranberries. Immerse yourself in the rustic charm of white whole wheat flour, as it lends a nutty flavor and a delightful texture to each slice. Embark on a baking adventure that promises a symphony of flavors and textures, creating a bread that is both hearty and comforting. Whether enjoyed as a breakfast treat, an afternoon snack, or a delightful accompaniment to your favorite meal, this recipe will transform your kitchen into a bakery of aromas and leave your taste buds craving more.
Let's cook with our recipes!
FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)
No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
- In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
- On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g
FIVE-GRAIN QUICK BREAD
Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
- In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
- On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.
Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g
BUTTERMILK WHEAT BREAD
A very soft bread. I love how it smells right when it comes out of the bread machine.
Provided by MSACEBAKER
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 6h8m
Yield 12
Number Of Ingredients 7
Steps:
- Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 30 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 188.8 mg, Sugar 3.6 g
Tips:
- Prepare buttermilk at home: If you don't have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk. Let it sit for 5 minutes before using.
- Use fresh cranberries: Fresh cranberries are available in most grocery stores during the fall and winter months. If you can't find fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at a high temperature: Baking the bread at a high temperature for the first 10 minutes helps to create a crispy crust. Then, reduce the temperature to finish baking the bread.
- Let the bread cool before slicing: Letting the bread cool before slicing helps to prevent it from crumbling.
Conclusion:
Five-grain buttermilk cranberry bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It's made with a variety of healthy ingredients, including whole wheat flour, buttermilk, and cranberries. The bread is also a good source of fiber and protein. If you're looking for a delicious and healthy bread recipe, give this five-grain buttermilk cranberry bread a try.
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