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Bake-a-thon 2015: Day 2

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:

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Harvest Grains Bread: Yum
Harvest Grains loaf is a very soft, hearty and tasty bread that is great toasted and also in a sandwich.
Harvest Grains Bread:
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • 2 cups Bread flour Unbleached
  • 1 cup Wholewheat flour White
  • tsps Yeast Instant
  • 3 tbsps Sugar
  • tsps Salt
  • ¼ cup Potato flour (or use cup flakes)
  • 2/3 cup Harvest Grains Blend (or your favorite blend of grains and seeds)
  • ¼ cup Milk Nonfat Dry
  • 1 tbsp wheat Vital gluten
  • 1 tbsp Oil
  • 1½ ~ 1¾ Water cupsLukewarm
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • 2 cups Bread flour Unbleached
  • 1 cup Wholewheat flour White
  • tsps Yeast Instant
  • 3 tbsps Sugar
  • tsps Salt
  • ¼ cup Potato flour (or use cup flakes)
  • 2/3 cup Harvest Grains Blend (or your favorite blend of grains and seeds)
  • ¼ cup Milk Nonfat Dry
  • 1 tbsp wheat Vital gluten
  • 1 tbsp Oil
  • 1½ ~ 1¾ Water cupsLukewarm
Harvest Grains Bread:
Instructions
  1. 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.
  2. Transfer to a lightly greased bowl, cover and set aside for 60~75 minutes or until puffy and almost doubled in volume.
  3. Lightly grease a 9"x5" loaf pan.
  4. 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.
  5. Preheat the oven to 350°F.
  6. Bake the bread for 35 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
  7. 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.
Recipe Notes

This is part of the Bake-a-thon 2015.

An InLinkz Link-up

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11 thoughts on “Harvest Grains Loaf”

  1. I am not sure if we get this multi grain loaf at Nilgris now or not. Couple of years back I used to find this on shelf and enjoyed eating it as such..the grains give an excellent feel when you bite in..your loaf looks so inviting pavani..the loafs you dish out will surely make a great outlet yaar!

  2. I bookmarked this bread for the last mega marathon, but somehow couldn’t do it. Looks gorgeous and must be a great bread for sandwiches! !

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