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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.

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