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.
Sunday Sweets: Cake of the Doctor
5 hours ago