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9 Grain Bread Mix Parmesan Twists

Hodgson Mill 9 Grain Bread Mix is a best seller for good reason – it tastes terrific and it’s filled with beneficial whole grains- nine to be exact.  This mix makes baking homemade bread worthwhile and easy.  Everything you need is in the box – even the yeast – and everything is all natural, so you get to bake from scratch without the fuss.  My family especially loves to have a slice of this bread toasted with butter and blackberry jam for breakfast.  Because of the whole grains, like wheat, oats, millet and flax, it’s better for us and more filling than a bowl of cold cereal.

Now that the weather is cooling off and we’re entering the season for hot soup, I decided to give the traditional recipe for 9 grain bread a little bit of a twist – literally.  I served these 9 Grain Bread Mix Parmesan Twists with my Lasagna Soup with Whole Wheat Spiral Pasta and they made one of my favorite meals even better.  The bread twists are perfect for dunking and worked better than a spoon when I got to the bottom of my bowl and wanted to sop up the last drops of soup.

I made the dough in my bread machine on the dough cycle – mixing the ingredients according to the directions on the back of the box.  Hodgson Mill has directions for conventional dough making methods on the box, too, if you don’t have a bread machine.  Roll the dough into a large rectangle-like shape – about 22×18 inches and ¼ inch thick on a floured baking mat or countertop.

Brush the dough with 2-3 tablespoons of olive oil or until the entire surface has been coated.  Sprinkle on a mixture of Parmesan, paprika, salt and garlic powder over the dough.

Using a sharp knife or pizza cutter, cut the dough into strips – about 1 ½ inches wide.  I ended up with 13 strips.

Using both hands, twist a strip several times and lay it on a parchment paper lined baking sheet.  Repeat with the remaining strips.  Cover the dough loosely with plastic wrap sprayed with cooking spray and set the covered sheets in a warm area to let the dough rise for 30 minutes or until the strips are puffy and slightly larger.

After 30 minutes, bake the bread twists in a 375oF oven for 15 minutes or until they are dark golden brown.  Remove to a bread basket and serve immediately.  These are best eaten warm.

If the cool fall weather has you hungry for hot soup, don’t forget to make these 9 Grain Bread Mix Parmesan Twists to go with it.  They’re crunchy on the outside and tender on the inside with enough whole grain goodness and flavor from the Parmesan and spices to make them the perfect accent to any meal. You’ll find yourself going back for seconds – even after your soup is gone.   Enjoy!

9 Grain Bread Mix Parmesan Twists

Ingredients

  • 1 box Hodgson Mill 9 Grain Bread Mix
  • 2-3 Tablespoons of olive oil
  • 4 Tablespoons shredded Parmesan
  • 1 teaspoon coarse salt
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika

Instructions


Follow the directions on the back of the box of 9 Grain Bread Mix to make the dough – using melted butter instead of oil or margarine. Run the dough cycle on a bread machine or use the other conventional methods listed on the box to mix, knead and rise the dough.

Roll the dough into a large, rectangle-like shape about 22×18 inches and ¼ inch thick on a floured work surface.  Brush the top of the dough with olive oil until well coated.  Combine the Parmesan, salt, garlic salt and paprika in a small dish and sprinkle over the oiled dough.  Cut the dough into 1 ½ inch strips.  Twist each strip and place onto a parchment paper lined baking sheet.  Cover the dough with plastic wrap that has been sprayed with cooking spray and set aside in a warm spot to rise for 30 minutes or until puffy and slightly larger.  Bake the dough in a 375˚F oven for 15 minutes or until the bread twists are dark golden brown.  Serve immediately.  They are best eaten warm.  

Servings

Makes approximately 13 bread twists.

Adapted from Cuisine at Home Splendid Soups
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Author: Holly






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Avatar  Paul Biggs last year

Howdy pardners over in the natural state of health. I've been using your wheat graham flour on so many things, especially the fat free blueberry muffins on the back of the box. Friends would see me eating them, hmm, so moist, so good for me, yea buddy! I've just made the original oatmeal cookies off the back of your steal cut oat box, darn if they ain't good enough to sit up and howl! I've really gotten quite attached to a lot of your hot cereals and the granola, almonds, raisins cereal, i heat it up too! I've really, caught on to using wheat bran raw in a lot of different dishes, one of my favorites is puttin a dab in with my pancake mix, Then I serve "ONE" w/ hot, blueberry,honey, syrup.( MY GOD IN HEAVEN! )..I had a lifestyle change, APRIL 1,2011, Either I was going to lose weight or die!. At 352lbs. 04-01-2011, till now, I've lost down to 217lbs. That's a whopping 135lbs.. I lost another person i had carried around for all those years. I've taken, the future, the GOOD LORD GAVE ME, AND AS JESUS AS MY LIFE COACH, i WILL NEVER FAIL! Thanks guys, for all these good tasting, healthy, natural, essential foods,(should have started a long time ago), well, what do you do, you start where you are, and get on with it!
ADIOS, MY FRIENDS AND PARTNERS, JOINED TOGETHER FOR A HEALTHY WAY OF LIVING! My son told me about a little proverb he had heard, and it stuck: EAT TO LIVE NOT LIVE TO EAT!!! OL'E COWPOKE

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