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Harvest Grain Bread

Here's how you make Harvest Grain Bread
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  • Servings: 12
  • Prep: 45m
  • Cook: 35m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 2 1/2 cups flour, unbleached bread flour (10 1/2 ounces)
  • 1/2 cup whole wheat flour (2 ounces)
  • 1/2 tablespoon diastatic malt powder (optional)
  • 1/2 cup Harvest Grains Blend (obtained from King Arthur Flour)
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons sugar (or 1 tablespoon honey or blue agave)
  • 2 teaspoons instant yeast
  • 1/4 cup dry nonfat milk powder
  • 1 1/4 cups water (10 ounces)
  • 3 tablespoons butter or vegetable oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: MIXING:

  • Step 2: In a large bowl, combine all of the dry ingredients.

  • Step 3: 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).

  • Step 4: Let the dough rest for 5 minutes to fully hydrate the flour.

  • Step 5: Continue to mix (machine or by hand) for another 2 minutes.

  • Step 6: 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.

  • Step 7: Knead the dough for another 3 minutes; the dough will still be slightly sticky but will feel more elastic.

  • Step 8: Transfer the dough to lightly floured work surface with a wet bowl scraper.

  • Step 9: 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).

  • Step 10: Do this from the other end and then from the each side, then flip the dough over and tuck into a ball.

  • Step 11: Place the dough in an oiled bowl, cover and allow to rest for ten minutes.

  • Step 12: Repeat the stretch and fold process three more times, completing all the repetitions within 40 minutes.

  • Step 13: After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 3 days.

  • Step 14: The dough will double in size within 8 to 12 hours in the refrigerator.

  • Step 15: BAKING DAY:

  • Step 16: Remove the dough from the refrigerator about 3 hours before you plan to bake.

  • Step 17: Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.

  • Step 18: 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).

  • Step 19: Bake the bread in a preheated 350°F oven for 35 minutes, or until its interior registers 190°F on an instant-read thermometer.

  • Step 20: Remove the bread from the oven, take it out of the pan, and allow it to cool on a wire rack.

We hope you enjoy this recipe!

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