Harvest Grains Bread

star rating (59) rate this recipe »
Recipe photo

Harvest Grains Bread

star rating (59) rate this recipe »
Published prior to 2008

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.

Reviews

1 23456  All  
  • star rating 03/27/2015
  • mrmoran from KAF Community
  • Oh boy, is this good! I love the Harvest Grains Blend, but I usually make a soaker. I was a little reluctant to use it straight from the bag, but this bread is fabulous -- fast; easy; a nice, chewy texture; easy to slice cleanly; and as flavorful as they come. Another five-star bread; thanks, KAF!
  • star rating 03/19/2015
  • Janet from Richmond
  • I've just started baking bread, and this loaf came out so well I couldn't believe I'd actually made it myself! It was light, "chewy" and fabulous flavor. Because I didn't have all the ingredients, I substituted essential gluten for bread improver, and white whole wheat flour for Harvest Grains blend. No harm done.
    We're proud of you for keeping track of your ingredient substitutions and for reporting your successful results. Continue the Happy Baking! Irene@KAF
  • 10/30/2014
  • from
  • star rating 10/04/2014
  • Sharon from Kennedale, TX
  • We love this recipe and I make it often. I'm not sure why, but when I bake it in the bread machine it always sinks in the middle (still very delicious). Last time I baked it in the oven after making the dough in the machine (using the very same settings and timing I always use)...and it didn't sink at all. Does anyone have an idea about why it would do this? My machine is a Zojurishi and other breads don't do this.
    Yes, sometimes breads baked in our own ovens bake better than when in the bread machine. That is because we have more control over the rise times and baking time. You could try decreasing the yeast slightly and turn the preheat cycle off. Feel free to hand shape the loaf before it hits the last rise. Remove the paddles at that point also. Good luck! Elisabeth@KAF
  • star rating 08/10/2014
  • CH33ZEBURG3R from KAF Community
  • Beautiful tasting bread and very simple to make, i've been baking for about 8yrs or so now and the last few years i have been mostly making Sourdough breads but this is very nice and always comes out superb. I mix up my own seed mix and throw anything i have in there, and I've always been very impressed how well this tastes, I did one time by mistake add way to much water after a brain lapse lol but after compensating it with more flour and a tiny bit of salt it still come out perfect. Enjoy ;)
  • star rating 08/10/2014
  • CH33ZEBURG3R from KAF Community
  • Beautiful tasting bread and very simple to make, i've been baking for about 8yrs or so now and the last few years i have been mostly making Sourdough breads but this is very nice and always comes out superb. I mix up my own seed mix and throw anything i have in there, and I've always been very impressed how well this tastes, I did one time by mistake add way to much water after a brain lapse lol but after compensating it with more flour and a tiny bit of salt it still come out perfect. Enjoy ;)
  • star rating 08/09/2014
  • LauraEllen from
  • Made a double batch of this delicious bread yesterday. So good! Rose beautifully and baked nicely. I used the kitchen aid to knead the dough and it worked fine with a double batch. It was very easy to make, and we are loving the taste. So glad I found this recipe!
1 23456  All