Seeded Multigrain Sourdough Bread is simple to make, texture rich, and with an earthy blend of grains and seeds to make a crave-worthy loaf. vegan
A crusty, flavorful “light brown” multigrain bread, ideal for sandwiches or breakfast toast. Makes: 1 large boule, or several long loaves Time: About 5 hours, largely unattended Ingredients 2.5 cups of unbleached bread flour 2.5 cups of King Arthur 12 Grain Flour Blend, or whole wheat flour...
Development and quality assessment of multigrain bread prepared by using wheat flour, buck wheat flour and pearl millet flourMegha AgarwalShanker Suwan SinghK AshotoshAkiNik Publications
Influence of whole wheat flour substitution and sugar replacement with natural sweetener on nutritional composition and glycaemic properties of multigrain bread. Prev Nutr Food Sci. 2019;24(4):456. Article CAS PubMed PubMed Central Google Scholar Olagunju AI, Arigbede TI, Makanjuola SA, Oyebode...
There was increase in protein content ranging from 11.4% for control to 14.25% for 25% blend used. It is observed that the degree of lightness represented by L, which was 82.13 for control bread, decreased in the range of 81.38 to 78.28 for the flour supplemented with blends from 5% to ...
BreadThis study was focused on multigrain flours consisting on wheat-rye-triticale and wheat-rye-hulled oat, obtained by using an experimental Buhler roller mill after blending the cereals at different levels. For all investigated multigrain blends the extraction yield of the first reduction passage ...