Harvest Grain Bread
"Love this bread . . . healthy but still light and 'fluffy'. Original recipe is from King Arthur with a few adjustments. Time indicated does not include rising/fermentation time."
- Serving Size: 1 (68.9 g)
- Calories 152.2
- Total Fat - 4.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 8.2 mg
- Sodium - 358.4 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 3.6 g
- Sugars - 3.4 g
- Protein - 4.6 g
- Calcium - 19.5 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
In a large bowl, combine all of the dry ingredients.
Mix together the liquid ingredients and stir (either by hand or by machine) into the flour mixture for about one minute (the dough should wet and coarse).
Let the dough rest for 5 minutes to fully hydrate the flour.
Continue to mix (machine or by hand) for another 2 minutes.
The dough should firm up slightly and become smoother; if it's very stiff add a little more water 1 teaspoon at a time, if too wet, add a little more flour.
Knead the dough for another 3 minutes; the dough will still be slightly sticky but will feel more elastic.
Transfer the dough to lightly floured work surface with a wet bowl scraper.
With wet or oiled hands reach under the bottom end of the dough and stretch it out, folding it back on top of the dough (much like folding a letter).
Do this from the other end and then from the each side, then flip the dough over and tuck into a ball.
Place the dough in an oiled bowl, cover and allow to rest for ten minutes.
Repeat the stretch and fold process three more times, completing all the repetitions within 40 minutes.
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 3 days.
The dough will double in size within 8 to 12 hours in the refrigerator.
Remove the dough from the refrigerator about 3 hours before you plan to bake.
Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with lightly greased plastic wrap or an acrylic dough cover, and allow the bread to rise till it's crowned about 1 inch over the rim of the pan (2 to 3 hours).
Bake the bread in a preheated 350°F oven for 35 minutes, or until its interior registers 190°F on an instant-read thermometer.
Remove the bread from the oven, take it out of the pan, and allow it to cool on a wire rack.
Tips & Variations
No special items needed.