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This nutty, crunchy whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached Bread Flour
1/2 cup (2 ounces) King Arthur 100% White Whole Wheat Flour, organic preferred
1 tablespoon King Arthur Whole-Grain Bread Improver
1/2 cup (2 5/8 ounces) Harvest Grains Blend
1 1/2 teaspoons salt
2 1/2 tablespoons (1 ounce) sugar
2 teaspoons instant yeast
1/4 cup (1 ounce) Baker's Special dry milk or nonfat dry milk
1 1/4 cups (10 ounces) water
3 tablespoons (1 1/2 ounces) 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.
Nutrition Facts Serving Size 1 slice(54g), Servings Per Container 16 Amount Per Serving: Calories 140,Calories from Fat 30,Total Fat 3.5g(5% DV),Saturated Fat 1.5g(8% DV),Trans Fat 0g,Cholesterol 5mg(2% DV),Sodium 230mg(10% DV),Total Carbohydrate 21g(7% DV),Dietary Fiber 2g(8% DV),Sugars 3g,Protein 5g,Vitamin A (2% DV),Vitamin C (4% DV),Calcium (4% DV),Iron (8% DV) This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.