Bake of the Day: Harvest Grains Loaf Here's another family favorite bread that is soft and delicious with a nice blend of grains and seeds. I used King Arthur's Harvest Grain blend which is a mixture of 4 grains and 4 seeds. You can use any combination of grains and seeds. Grains like oat berries, millet, barley flakes and seeds like flax, poppy, sesame, sunflower etc can be used.
I think the next time I make this bread I will use a higher ratio of wholewheat to all purpose flour. Like I said before this is a very soft and tasty bread that is great toasted for even in a sandwich. I made some potato curry & cheese sandwiches and also Nutella sandwiches with this bread. Both tasted great.
Recipe from here:
Ingredients:- 2cups Unbleached Bread flour
- 1cup White Wholewheat flour
- 1½tsp Instant Yeast
- 3tbsp Sugar
- 1½tsp Salt
- ¼cup Potato flour (or use cup Potato flakes)
- ⅔cup Harvest Grains Blend (or your favorite blend of grains and seeds)
- ¼cup Nonfat Dry Milk
- 1tbsp Vital wheat gluten
- 1tbsp Oil
- 1½~1¾cups Lukewarm Water
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough is formed.
- Transfer to a lightly greased bowl, cover and set aside for 60~75 minutes or until puffy and almost doubled in volume.
- Lightly grease a 9"x5" loaf pan.
- On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log seam side down in the prepared pan. Cover with a lightly greased wrap and let rise for 60~90 minutes, until it crests about 1" over the rim of the pan.
- Preheat the oven to 350°F.
- Bake the bread for 35 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
- Remove the bread from the oven and after a couple of minutes turn it out of the pan onto a wire rack to cool. Slice when the bread is completely cool.
This is part of the Bake-a-thon 2015.
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