Monday, December 14, 2009

Harvest Grains Bread

I've been wanting to tell you about this bread since I made it last month but I got so caught up into posting about Thanksgiving recipes and then Christmas treats that it was put on the back burner until I finally found the time and place to address it.

Harvest Grains Blend is a mixture of whole oat berries, millet, rye flakes, wheat flakes, flax, and poppy, sesame and sunflower seeds. All of these high-fiber ingredients add wonderful texture and flavor to this bread and if you enjoy hearty bread with a little chewy crunch, this recipe is for you.

I'm going to give you the recipe right off of the package but tell you here that I made one small change in the technique. I make a soaker out of the Harvest Grains Blend and 1/4 cup of water and let it sit on the counter overnight before making the dough the following morning. I then subtracted that 1/4 cup of water from the total amount needed for the final dough. I did that because this recipe reminded me of the multigrain bread that I'd made awhile back for the Bread Baker's Apprentice Challenge and the directions for that stated that this soaking process initiates enzyme action. I'm neither a scientist nor a professional baker, but this sounded like an important step to me and made me feel like I knew what I was doing. HEE!

Harvest Grains Bread (from King Arthur Flour)

2 1/2 cups all purpose flour
1/4 cup white whole wheat flour
1/4 cup yellow cornmeal
2/3 cup Harvest Grains Blend
2 tsp instant yeast
3 TBSP sugar
1 1/2 tsp salt
1/2 cup milk
1/2 to 3/4 cup water
2 TBSP canola oil

Combine all ingredients using the smaller amount of water in a large bowl or the bucket of a bread machine. Mix and knead by hand, electric mixer or bread machine until dough is smooth and supple, adding additional water or flour as needed. Place dough in a lightly greased bowl; cover and let rise about one hour. Turn dough onto lightly oiled work surface. Shape it into a loaf. Place the loaf in a lightly greased 8 1/2" X 4 1/2" pan. Cover pan and let loaf rise about 1 1/4 hours, or until it's crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350 degree oven for 40-45 minutes, (tenting it with foil for the final 10 minutes if it appears to be browning too quickly); or until its internal temperature registers 190 degrees. Remove from oven, remove from pan, and allow to cool on a wire rack.

11 comments:

Frieda said...

This looks like a yummy bread! I love whole grains in my bread~ you did absolutely the right thing by soaking it...otherwise, you would have what I call "birdseed" bread!

Cathy (breadexperience) said...

Mmmmm...that bread looks delicious! Thanks for sharing!

June said...

Mmm. I bet that's some tasty toasted, eh Mags?

stephchows said...

You have learned so much through that "apprenticeship"! Thanks for always being willing to share with us! This bread looks over the top amazing!! MMMMM toasted with some butter... perfect!

Debbie said...

This looks delicious. I would like this slightly toasted with some melted butter and honey on top!

Moogie said...

I want mine toasted with a big smear of butter, a cup of coffee, and some gossip

Karen said...

This sounds so good. I bet it makes terrific toast!

HoneyB said...

lol, you are so cute...Seems like you do know what your doing to me! Your break looks lovely!

Linda said...

I love bread and that one looks really good!
I really like that King Aurthur White Whole Wheat flour too!

Mags said...

Frieda: Thanks for letting me know that I made the right call on the soaker!

Cathy: Thanks!

June: It was delicious toasted.

Steph: Awww... thanks!

Debbie: Thank you for commenting!

Moogie: With coffee and gossip....perfect!

Karen: Yes, it's great toasted.

HoneyB: Thank you girl!

Linda: I agree, King Arthur's white whole wheat flour is fantastic.

Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts said...

Awesome recipe!!! This recipe looks really excellent and simple. I love how you can make different loaf shapes with it. I’ve tried a little slice of bread lately and they have been increasing beautifully up until I put them on the sheet pan to do the final pre-bake rise and they spread out more than rise. Thanks you so much for sharing.

Regards,