Harvest Grains Loaf

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Harvest Grains Loaf

star rating (9) rate this recipe »
Published prior to 2008

The nutty, whole-grain flavor and crunch of this loaf make it wonderful served plain, with butter, or as the base for a sandwich.

For 1 1/2- or 2-Pound Machines

Dough
1 tablespoon vegetable oil
1 1/2 to 1 3/4 cups water*
1 egg yolk
2 cups King Arthur Unbleached Special Bread Flour
1 cup King Arthur 100% White Whole Wheat Flour
1/4 cup potato flour or 1/2 cup potato flakes
2/3 cup Harvest Grains Blend
1 1/2 teaspoons salt
3 tablespoons sugar
1 1/2 teaspoons instant yeast
2 tablespoons granular lecithin
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 tablespoon King Arthur Whole-Grain Bread Improver

Topping
1 egg white
2 to 3 tablespoons Artisan Bread Topping, or any seed blend topping, or seeds

*Use the lesser amount in summer, the greater amount in winter, and something in between in fall and spring.

Place all of the ingredients into the pan of your machine in the order indicated by the manufacturer. Program the machine for basic white bread (or equivalent), medium crust (if your machine has a crust selection feature), and press Start. Check the dough about 5 minutes before the end of its final kneading cycle; if it's very sticky and won't hold its shape, add a bit more flour; if it's very dry and "gnarly" add a few tablespoons of water.

When the dough has finished kneading, take it out of the machine, shape it into a nice, smooth loaf, and replace it in the machine. Brush it with some beaten egg white, and sprinkle it heavily with seeds. Allow the machine to complete its cycle. Yield: one loaf.

Note: You may also make this bread without the aid of a bread machine; or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. Brush the risen loaf with the beaten egg white, and sprinkle it with the seeds. Bake it in a preheated 350°F oven for 35 minutes, or until its interior temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack. Yield: 1 loaf.

Reviews

1
  • star rating 02/05/2015
  • member-kdcbelle1 from KAF Community
  • I made this yesterday, starting the sponge the night before. I let the sponge develop for about 12 hrs in the bread machine, baking it in a round Corning baking dish in the oven. My house is kept cooler in the evenings and not above 71 during the day, probably the reason for the longer time. Based on previous comments regarding the salt, I decreased the amount from 2 tsp to 1 tsp. Everything about the bread was wonderful except it really needed that extra tsp of salt. I'll definitely try this again, upping the salt to the recommended amount. I recently bought the KA Harvest Grain mix specifically for this bread, I highly recommend it.
  • star rating 02/28/2014
  • nancywl from KAF Community
  • I love this recipe. It's nearly foolproof--you just have to adjust the water amount for the humidity (as in every bread recipe). Otherwise, there's no need to change a thing.
  • star rating 11/19/2012
  • Jamie from Kouts, Indiana
  • This bread is made for every holiday. It is a staple in my house.
  • star rating 02/06/2011
  • supersitter02 from KAF Community
  • The bread was delicious right out of the bread machine and was still great two days later. I followed the recipe as written except I used wheat gluten instead of bread enahncer and skipped the topping.
  • star rating 01/06/2011
  • sddickes from KAF Community
  • I have made other King Arthur Harvest Grains recipes and enjoyed them all. Today I made this loaf bread. Because it is very tasty and has a wonderful texture it quickly became a favorite. Susan
  • star rating 10/15/2010
  • maria5310 from KAF Community
  • I made this bread because I didn't have the time to bake a loaf by the traditional method using a preferment. And now I am addicted to it! The loaf rose as described when baked, and the bread was soft and light. Absolutely delicious. The only thing that I changed was that instead of white whole wheat flour I added KAF whole wheat flour, and I am still tempted to makle it with a higher proportion of whole wheat flour. I also omitted the oil and the egg yolk, and used honey instead of sugar and still the loaf was gorgeous! I am making it as we speak, but this time changed the grains (I added my own mixture of grains) and instead of sugar, I used Maple Syrup.
    Love all the substitutions! Great job creating a loaf of its own kind! Elisabeth
  • star rating 09/05/2010
  • hubby60190 from KAF Community
  • Fantabulous!!! I have a new favorite loaf recipe. I do now own a bread machine, so I made this in the oven. Needed 15 more minutes than the 35 minutes given in the recipe before it was 190 degress inside. But, ovens vary. So, I'm not surprised. One request, though: this recipe has no option for displaying measures by weight, which I prefer. Can this be added?
    Your request to add the weight measures to this recipe has been forwarded to the team who can work this magic. In the meantime, our website has a great chart for recipe conversions at Master Weight Chart.
  • star rating 02/07/2010
  • Stephen from California
  • Absolutely delicious. Made the bread first without the lecithin and it tasted great but didn't look too great. Got some lecithin for the next one and what a difference! This bread has defintely moved up on my list.
  • star rating 06/17/2009
  • S & S from New York
  • Absolutely delicious!!! We pulled it out of the Zo 10 minutes early and used the LIGHT setting. This recipe is a "keeper" -- from the ingredients used, the bread would probably keep well, too. So far, it's been too delicious to remain long enough to test its keeping abilities.
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