I've missed it every year since I've started blogging. But not this year, folks. It's National Bread Day and my presentation to you is this delightful harvest grains stuffing loaf.
Now being the highly intelligent lot that you are, and allowing for the fact that Thanksgiving is next week, I'm only going to give you one guess as to what I'm planning on using this bread for. Tune in tomorrow to see. You'll laugh, you'll cry, you'll crawl on your belly like a reptile. (Well, maybe you'll laugh.)
Harvest Grains Stuffing Loaf (adapted from King Arthur)
1 3/4 cup boiling water
1/2 cup Harvest Grains Blend
3 TBSP olive oil
2 cups white whole wheat flour
2 cups unbleached all-purpose flour
1/4 cup milled flax
1/4 cup potato flour
1/4 cup dry milk powder
2 TBSP vital wheat gluten
2 1/4 tsp instant yeast
2 tsp poultry seasoning
1 1/2 tsp salt
Combine boiling water with the Harvest Grains Blend. Allow mixture to cool to no hotter than 110 degrees. Add the olive oil.
In bowl of stand mixer, whisk together the remaining ingredients. Add the cooled Harvest Grains mixture. Mix well. Attach dough hook and knead dough for 6-8 minutes, adding additional water or flour to make a smooth, pliable dough. Spray large bowl with cooking spray. Transfer dough to bowl and roll dough around to coat with cooking spray. Cover bowl with plastic wrap and allow to ferment until double in size, about one hour.
Spray 9X5 loaf pan with cooking spray. Punch dough down and shape into a loaf. Place loaf in prepared pan and cover loosely with plastic wrap that has been sprayed with cooking spray. Let rise until dough has crested about one inch over the rim of the pan, 45 minutes to one hour.
Preheat oven to 350 degrees.
Place loaf in oven and bake for 45-55 minutes, or until internal temperature registers 190 degrees. Remove from oven and immediately transfer loaf from pan to cooling rack. Brush with melted butter if desired. (I desired.)
American Baking Down the Decades, 1970-79
2 hours ago