Ancient Grains Bread
Ancient Grains Bread
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| whole grain | |
| Hands-on time: | |
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| Yield: | one 8 1/2" sandwich loaf |
Ingredients
- 2 1/2 teaspoons instant yeast
- 3/4 to 1 cup lukewarm water*
- 1/2 cup orange juice
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 2 tablespoons honey
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 2 cups King Arthur Unbleached Bread Flour
- 1 cup King Arthur whole wheat flour, Traditional or White Whole Wheat
- 1 cup Ancient Grains Blend
- 1 tablespoon vital wheat gluten
- *Use the lesser amount of water in summer (or in humid conditions), the greater amount in winter (or in dry conditions), and something in between the rest of the time.
Directions
1) Combine all of the ingredients, mixing and kneading to form a smooth, slightly sticky dough.
2) Cover and let rise in a warm spot for about an hour, until doubled in size.
3) Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly greased 8 ½" x 4 ½" bread pan, gently flattening it to fill the pan
4) Cover the pan and allow the loaf to rise till it's crested about 1" over the rim of the pan.
5) Bake the bread in a preheated 375°F oven for 35 to 40 minutes, tenting with foil after about 20 minutes, to prevent over-browning. Remove from the oven when it's golden brown, and its interior temperature registers 190°F on an instant-read thermometer.
6) After 5 minutes, turn it out of the pan onto a rack to cool.
Reviews
- 01/25/2012
- First, this recipe is really easy. I love the dump-mix-rise recipes. I made the bread, brushed with egg, and topped it with the artisan bread topping (a seed mix). I came out soft and tender, with a tiny crumb that held together surprisingly well. The taste is indeed bitter, as some reviews have suggested. This isn't negative (at all) in my opinion; it tastes like I expected. I find the bitter edge and whole grain "earthiness" to lend itself really well to meat sandwiches. Given the exceptional texture, this is my new favorite sandwich bread. If the bitterness is too much, my suggestion would be to increase the OJ (and decrease the water) a bit, and add a touch more honey.
- 08/20/2010
- Is it the citrus acid in the orange juice that is good for whole grains? I was wondering if I could substitute lemon juice for the orange, since I commonly keep lemon juice on hand in my fridge. Thanks!
It is both the citric acid and the sweetness from the oranges to offset the bitterness of the WW making OJ the best choice. You sure could try lemon juice. Elisabeth @ KAF
03/08/2010- I was sold on this recipe by the rave reviews and my affection for heritage grains. However, there is something in the ancient grains mix I really don't like. I could smell something bitter as soon as I put the flour in the bowl, and that taste came through once I made the bread. I followed the steps on the blog, and the bread came out looking like it was supposed to. The taste, though, was icky. I had doubled the recipe and we threw out both loaves this morning. I think I'll stick to putting leftover cooked quinoa in my loaves instead of using the blend.
02/08/2010- I made this recipe for the first time yesterday with added artisan seeds on top. I used the bread machine to make the dough, then put it in a loaf pan for a 2nd rise, which took less than 30 minutes sitting in a pre-warmed microwave. It came out perfect and was yummy. It was hard to wait for it to cool so I could cut into it. I will be making this again and again.
- 12/30/2009
- I tried this recipe with the ancient grains mix, and also tried substituting oats for the ancient grains blend, and both were very good. It's a solid recipe. I do mostly sourdough and longer ferment loaves, but this is a great straight-dough recipe and a good teaching recipe for new bakers, too. Highly recommend.
- 12/16/2009
- I used buckwheat honey and stone-ground whole wheat in the amounts indicated in the recipe and Tropicana pulpless orange juice. It was kneaded to almost-done in the mixer with a dough hook and then finished it by hand. The taste is wonderfully nutty. The crumb structure just about is the way I like it. However, it did not have the amount of oven-spring expected, so I will let it proof for another 15 minutes next time to crown a bit higher in the pan.
10/27/2009- While tasty, I have struggled with this bread for the past two months. I have tried it by mixing/kneading in my bread machine and then putting it in a pan/the oven to rise and bake as well as trying to make it in entirely in my bread machine. I can't seem to get it to rise very well. The dense loaves I have created freeze and slice well for heavy-duty sandwiches, but I'm frustrated by the rise.
If your loaves are dense your dough may be too dry. Have you looked at our blog to see what your dough consistecy should be? If you feel it is correct please call our hot line so we can trouble shoot any other possibilites. Joan @bakershotline
- 10/15/2009
- excellent
- 09/07/2009
- Yummy, easy to make, and a pretty color. I used freshly squeezed orange juice and vital wheat gluten (flour) from the organic grocer.
- 07/21/2009
- I find that my loaf, while delicious, is very heavy, and didn't rise as much as I expected. I'm using a reasonably young instant rise yeast, so I don't think that's the issue. I'm thinking about increasing the amount of gluten I add next time. I will bake this bread again, it tastes wonderful, and the protein content is really impressive.
Please call our bakers hot line so we can help you with your bread. Joan@bakershotline
