Harvest Grain Bread goes really well with sandwiches and toast, and today I am going to teach you the Harvest Grain Bread recipe so that you can make your own bread at home.
I had the opportunity to visit the King Arthur Flour Company Factory when my daughter was living in New Hampshire.
When I walked into their gift shop it was like walking into “Baker’s Heaven”. It was filled with every imaginable ingredient and piece of equipment a baker could want.
Ever since then I have been hooked on their products and often try out new baking recipes they have posted on their website.
This wonderful Harvest Grain Bread is one of the recipes I have found that is very easy to make. Harvest Grain Bread is great for sandwiches, toast or just as a simple snack with cheese or peanut butter.
Harvest Grain Bread
Ingredients
- 2½ cups (10½ ounces) Unbleached Bread Flour
- ½ cup (2 ounces) White Whole Wheat Flour, organic preferred
- 1 tbsp King Arthur Whole-Grain Bread Improver (optional)
- ½ cup (2⅝ ounces) Harvest Grains Blend or any combination of oats, nuts, seeds, millet, etc.
- 1½ teaspoons salt
- 2½ tablespoons sugar
- 2 teaspoons instant yeast
- ¼ cup nonfat dry milk
- 1¼ cups water
- 3 tablespoons butter or vegetable oil
Instructions
Manual Method
- In a large bowl, combine all of the ingredients and mix with a dough hook on your mixer or with a hand mixer until a rough dough forms
- Knead (about 10 minutes by hand, (5 to 7 minutes with a mixer) until the dough is smooth and satiny
- Transfer the dough to a lightly greased bowl, or proofing basket that has been dusted with flour. Cover the bowl with lightly greased plastic wrap
- Allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk
Bread Machine Method
- Place ingredients into the pan of your bread machine in this order: Water, butter or oil, salt, flours, dry milk, bread improver, sugar and yeast. If your bread machine gives a signal to add extra ingredients, wait to add the Harvest Grains Blend until that time, otherwise add in about 2 minutes into the mixing cycle
- 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 (Dough should not be sticky)
- Place the dough in a lightly greased bowl or proofing basket that has been dusted with flour OR
- Shape the dough into a loaf, and place it in a lightly greased 8½ x 4½-inch bread pan
- Cover the dough 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 1½ hours)
- If you let the dough rise in a bowl or proofing bowl, let it rise 1 to 1½ hours and then gently turn it out onto a lightly greased baking sheet
- 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 or off the baking sheet and allow it to cool on a wire rack. Yield: 1 loaf
