Bob's Red Mill 5 Grain Rolled Whole Grain Hot Cereal

[Goin' Coastal]

I have a bag of this in my pantry, and as I am not a fan of hot cereals, I'm wondering how to use this. Can it be substituted for oatmeal in recipes for muffins? Anyone have any recipes using this in baked goods? I found a recipe on their website for a yeast bread I may try, but I'd really like to know how I can use it in quick breads. Any help is appreciated!

[Goin' Coastal]

PS - this is the recipe from their website. It calls for 3T of Whey (Sweet dairy). where in the store would I find that, and do you think I'd have to go to a specialty store?



Freckles & Warts Bread



contributed by Brian Thorp from Newberg, OR


This recipe is a prize winner from the 2005 Oregon State Fair.


Ingredients:
1 1/4 cup hot Water
1 package Rapid Rise Yeast
1 cup for the freckles 5-Grain Rolled Cereal
1/2 cup Orange Juice
2 Tbsp Yellow D Sugar ( Brown Sugar)
2 Tbsp Butter
1 1/4 tsp Salt
1 1/2 tsp Cinnamon, Saigon (Premium)
2 cups White Flour, Unbleached
3/4 cup Whole Wheat Flour
3 Tbsp Whey (Sweet Dairy)
3/4 cup for the warts Raisins (Unsulfured)

In a large bowl, pour hot water over 5-Grain cereal. Add all other ingredients except raisins. Stir until well combined. Turn dough out onto floured board and need 8 to 10 minutes, adding raisins during the last 2 minutes of kneading. Place in a large, lightly greased bowl. Let rise until doubled, punch down, shape into loaf and place in a well-greased 9” loaf pan. Turn dough once to coat with grease.

Bake at 375°F for 35 to 40 minutes, covering during the last part of baking with aluminum foil if it gets too brown.

[HealthyinMN]

Here's a recipe Val posted - check out this thread too for more ideas

http://community.cookinglight.com/showthread.php?t=73617&highlight=Daybreak+Cookie

5 Grain Rolled Cereal Daybreak Cookies
CLBB Valchemist

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
1 c packed brown sugar
1 egg
1 tsp vanilla extract
1 c flour
1/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups five-grain cereal
1/2 cup sweetened coconut flakes
1/2 c dried cranberries
1/2 cup pecan halves -- chopped

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Blend melted butter and sugar with a whisk until smooth. Add vanilla and egg to butter mixture and mix well. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cereal. Stir flour mixture into egg and butter mixture until just combined. Add remaining ingredients, mix until combined. Drop 1 1/2 inch balls (about 2 tbsp per ball) onto parchment lined cookie sheets.

Bake 10 minutes or until lightly brown on edges but still soft in the middle. Cool 2 minutes on cookie sheets and then remove to wire racks to cool completely.


Makes 20 cookies.

[VictoriaL]

I use the 5-grain cereal in yeast bread. I make a couple of loaves of this every other week, and it's my favorite (has 4g fiber per slice, too). It's different from the one you posted, though. If you're interested, pm me.

[tidee]

sweet dairy whey powder would be similar to instant milk powder.

[Kestrel]

I use a 5 grain rolled cereal as a substitute for the wheat and rye flakes called for in the Grainery Bread recipe that has been posted here several times. It's a yeast bread and very, very good.

I would think that you could sub it for old fashioned oatmeal in most recipes. On the Bob's site it even suggests using it in oatmeal cookies instead of just oats.

[Goin' Coastal]

Thanks, I guesss I will need to start experimenting!

[hmclaugh]

There is a recipe in the April 06 issue of CI for Easy Whole Grain Bread. It calls for this cereal to be used. I can post the recipe later on for if you would like.

Hieka

Oops it is actually for the 7 grain cereal but I bet it would work with the five
grain just as well.

[Terrytx]

There is a recipe in the April 06 issue of CI for Easy Whole Grain Bread. It calls for this cereal to be used. I can post the recipe later on for if you would like.

Hieka

Oops it is actually for the 7 grain cereal but I bet it would work with the five
grain just as well.

could you post the recipe?

[ssgold]

FYI on the CI recipe: I could only find the 5 grain for the recipe so I went on the website to compare the two. It seems that the 5 grain is rolled and the 7 grain is more like a meal. I am not sure if this would make more of a difference than just texture. If you try it, please let us know how it turns out!

Stacey

[hmclaugh]

Here you go sorry it took so long I am trying to put it in at work!!

Multigrain Bread

Source:Cooks Illustrated April 2006

Makes 2 9x5 inch loaves

1 1/4 cup 7 grain hot cereal mix
2 1/2 cup boiling water
3 cup all-purpose flour, plus extra for dusting work surface
1 1/2 cup whole wheat flour
4 Tbsp honey
4 Tbsp unsalted butter, melted and cooled slightly
2 1/2 tsp instant yeast
1 Tbsp table salt
3/4 cup unsalted pumpkin or sunflower seeds
1/2 cup old fashioned roll oats or quick oats

1. Place cereal mix in bowl of standing mixer and pour boiling water over it, let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes. Cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium low speed until dough clears sides of bowl, 3 to 4 minutes. (if it does not clear sides, add 2 to 3 tbsps additional all purpose flour and continue mixing) continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to a floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough in greased container with 4 quart capacity; cover and with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

3.Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9x5 inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 x 9 inch rectange; cut dough in half crosswise with knife or bench scraper. With short side facing you, starting at farthest end, roll dough piece into a log. Keep roll taut by tucking it under itself as you go. To seal the loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray. Roll each dough log in oats to coat evenly. Place loaf seam-side down in greased loaf pan, pressing gently into corners. Cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temp registers 200 degrees on intant read thermomete, 35 to 40 minutes. Remove loaves from pans and cool wire rack before slicing, about 3 hours.

[Terrytx]

Thanks for posting :)