A few months back I bought 7 of the top best healthy cereals to pick the one I know I would eat daily and not tire with. It all came down to lowest calories, carbs and best taste.
Now I have 6 boxes of cereal I need to get creative with and make muffins or breads with.
I started with a Kashi 7-grain nugget cereal.
The Recipe ReDux challenge for November was quick breads. I have done many different banana breads and a Lemon Pear Breakfast Bread that needs no tweaking, but not any made with grains.
While many would not consider a yeast bread "quick", now that instant yeast is widely available, this is truly a quick bread requiring minimal to no rise before it hits the oven.
I have been known to make the dough the night before and bake it off when it's more convenient.
Also, the yeast helps to make what could be a very dense bread, very light and airy.
I measured out 1 cup of the Kashi 7-Grain Nuggets and added that to 1 cup of water. Into the microwave, on high, for 2 minutes. The hot water soaks into the nuggets and starts to soften them. Soon as it cools to 110F, it gets added to a basic whole wheat bread recipe I have used for years.
Kashi 7-Grain Whole Wheat Bread
Makes 1 loaf (16 slices) or 16 small dinner rolls
* 2 cups of flour (all-purpose or bread flour) + extra for the board
* 1 cups white whole wheat four
* 1/4 cup cornmeal
* 2 teaspoons instant yeast
* 1/4 cup olive oil or vegetable oil
* 1/4 cup agave nectar
* 1 teaspoon kosher salt
* 2 eggs
* 1/4 cup buttermilk
* heated Kashi mixture at 105-110F
Using the dough hook, measure all ingredients into the bowl of a stand mixer.
The heat of the nuked Kashi will bloom the yeast.
After 5 minutes if the dough seems too moist add AP flour 1 tablespoon at a time till the dough pulls away from the sides of the mixer bowl.
Knead for 10 minutes total and in an oiled bowl, scrape the dough into it. Cover with plastic wrap and let rise as the oven heats or overnight in the fridge.
When ready to bake, deflate the dough and using your fingers, flatten the dough to about a 12x9in rectangle. Roll up and pinch the seam shut. Place seam side down into a loaf pan, tucking the sides in to fit the pan.
Bake at 350F for 30-35 minutes. Loaf is done when top is golden brown and it sounds hollow when you tap it with a fork. Let it rest for 10 minutes and then remove loaf to a wire rack to cool completely.
Review: The Nudge couldn't stop buttering. He was extremely surprised a 7-Grain bread could taste good, be so tender and moist. I will be making this bread many times, probably tweaking it here and there.
No comments :
Post a Comment