King Arther Harvest Grains Bread

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* Exported from MasterCook *

 

King Arther Harvest Grains Bread

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 1/2 cups King Arthur Unbleached Special Bread Flour

1/2 cup King Arthur 100% White Whole Wheat Flour

1 tablespoon Lora Brody Bread Dough Enhancer

1/2 cup Harvest Grains Seed Blend

1 1/2 teaspoons salt

2 1/2 tablespoons sugar

2 teaspoons instant yeast

1/4 cup Baker's Special dry milk or nonfat dry

milk

1 1/4 cups water

3 tablespoons butter or vegetable oil

 

Manual Method: In a large bowl, combine all of the ingredients until a rough

dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine)

until the dough is smooth and satiny. Transfer the dough to a lightly greased

bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to

rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk.

 

Bread Machine Method: Place all of the ingredients into the pan of your bread

machine, program the machine for dough or manual, and press Start. Check the

dough about 10 minutes before the end of the final kneading cycle; it should be

smooth and supple, not " gnarly. " Adjust the consistency with additional flour or

water as needed.

 

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 (about 1 to 1 1/2 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. Yield: 1 loaf.

 

Description:

" This nutty, crunchy whole-grain loaf makes great sandwiches, and is

also super at breakfast, toasted and spread with sweet butter or thick

marmalade. "

Source:

" www.KingArthurFlour.com "

S(Originally Appeared):

" This recipe reprinted from The Baker's Catalogue, Spring through

Summer 2001. "

Yield:

" 1 Loaf "

 

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Per Serving (excluding unknown items): 121 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 31g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3207mg

Sodium. Exchanges: 2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0