Heart of Winter Loaf

star rating (11) rate this recipe »
Recipe photo

Heart of Winter Loaf

star rating (11) rate this recipe »
Published prior to 2008

This robust loaf is great alongside stew or a hearty soup.

1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
3/4 cup oat flour or ground oatmeal
1/3 cup (1 ounce) flax flour*
1/4 cup Baker's Special Dry Milk
2 tablespoons (7/8 ounce) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 3/4 cups (14 ounces) lukewarm water

*Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil.

Quick Shine(tm) or 1 egg white, lightly beaten
Artisan Bread Topping, or the seeds of your choice

To make the dough: Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough. Cover the dough, and let it rise for about an hour; it should become puffy.

Divide the dough in half, and shape each half into a 10-inch oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third. Just before baking, spray the loaves with Quick Shine, or brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times.

Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Yield: 2 loaves.

Nutrition per serving (1/2-inch slice, 51g): 110 cal, 1g fat, 5g protein, 22g total carbohydrate, 3g sugar, 3g dietary fiber, 0mg cholesterol, 210mg sodium


1 2  All  
  • star rating 12/06/2014
  • Maria from Jersey City
  • This was my first bread ever. My husband makes bread for years and I bake a lot of cakes, so I have some knowledge and experience in baking. I used some substitutions: 1) I grounded quick oat meal in coffee grinder 2) Bob's mill's Flaxseed meal 3) I cup of whole milk (scalded) instead of 1 cup water and dry milk 4) 2.6 tspn of active dry yeast instead of instant yeast. I put the yeast, sugar and warm water to sit a little, while I mixed all dry ingredients in another bowl. Then I just let my Kitchen aid with the hook to knead the dough. It came out sticky, but I let it be. The dough raised ok. Then I took out the dough, half each time, with olive oiled hands and put it in the bread loaf pan, lined with parchment paper. The dough was not too sticky to make me problems. After 90 min the loaves raised a lot. I brushed them with eff white and put some sesame seeds, quick oatmeal and sunflower seeds on the top. Tried to slash, but it was too sticky for the slashes to be seen. Baked for 30 min on the low rack of my oven. The bread came out so beautiful! Not very high, but with nice crust and very soft and aerated inside. My husband said that it's a restaurant quality bread and we should have this for our guests next time. Kids loved it as well, couldn't get enough. Well, they used to good homemade bread. The recipe is a keeper! Thank you!
  • star rating 03/02/2013
  • ruth harrison from chattanooga
  • Just like the other comments, this bread did not rise. I thought I did something wrong so I started from scratch again after the 1st 2 loafs flattened instead of rising. Tasty but far from a pretty loaf. The very first time I made it I did it in my bread machine and it worked much better so I thought I would try it without the bread machine. Problems have to be in the proofing stages. I even used a loaf pan for one of the loaves but it was still unlike the picture on the website
  • star rating 09/04/2012
  • CMcLaren from KAF Community
  • The flavor and texture of this bread is perfect. I did have a problem with the loaves deflating when I went to score them. Next time, I'll try to follow the advice about not adding extra flour. Maybe that will help. The crust on this bread is pretty soft, though. Is there a way to keep it crunchy? Either way, I love this and look forward to playing around with the recipe to make it even better.
    The deflation occurred because the dough was over-proofed, but a lack of structure due to too little flour could have also contributed. Just cut back on the rising time a bit and be sure that your dough is the right consistency. baking in a covered vessel will improve your crust as will spraying the loaf with water intermittently during the baking process. ~Amy
  • 01/29/2012
  • pilot99ellen from KAF Community
  • I had the same problem as Cherdeb224. Dough was very, very sticky and not really kneadable, even after kneading 10 minutes in with a Kitchen Aid mixer. I oiled both my hands and silicone sheet before trying to form loaf. Still had great difficulty handling. My loafs rose well, however, only cooked to about 1.5" high and really fell when I did the slashing (using the King Arthur tool for this). I did like the flavor and texture and plan to try again using loaf pans. I am also planning to reduce water, even though there is the recommendation to not make water/flour changes. Also, I weighed all of my ingredients, including the water, finding that this normally gives me the best loaf.
    I am sorry this was not the best experience. Take the advice given to Cherdeb224 for kneading. Make adjustments as necessary without adding too much extra flour. Elisabeth
  • star rating 01/15/2012
  • Cherdeb224 from KAF Community
  • I did not have a lot of luck with this recipes. My dough was very wet and sticky, although I used the lesser amount of water. I even added an additional 1/3 cup of flour. I should have followed my instincts to add more. However, it was so wet that it was difficult to work with, and although the initial rise seemed ok, the final product was a fairly low rise...probably only about 2 inches high. It tasted great however - even if when sliced, it looked more like biscotti!
    I am pleased the flavor did not disappoint, but let's now work on the rise. It is supposed to be sticky as the recipe states so the impulse to add more flour needs to be restrained. When kneading, be sure your surface is clear of any dough (scrape with a dough scraper or bowl scraper). Oil your hands with a little vegetable oil and maybe some on the surface, too for less sticking. Fold the dough over onto itself, give it a quarter turn and repeat many times for thorough development. Pushing it away from you as in traditional kneading after folding may not work as well since it is sticky! Contact us, bakers@kingarthurflour.com or call our hotline, 1-800-827-6836 for further assistance. Elisabeth
  • star rating 01/07/2012
  • Tamar from Maryland
  • I subbed 1/2 cup of soy milk for the Special Dry Milk and used 1/2 cup less water. Turned out great! Baked it on my pizza stone and got a nice crust.
  • star rating 10/05/2010
  • Nogling from KAF Community
  • I've been baking bread since I was 8 years old, and I'm always looking for nice, hearty wheat breads - tried this for the first time to go with homemade potato soup. Now, where I live, KAF is hard to find, if not impossible, so I have to make do with local flours. I also could not for the life of me find flax flour anywhere, so I simply upped the oat flour a bit to make up for it. Once again, KAF, your recipe was beautiful - the bread turned out moist, tender, and deeply satisfying. I did have to increase the baking time by a few minutes - my oven's thermostat is temperamental at best, however, so I'd say that's more a fault of my equipment than the recipe! I've sent the recipe to my mother - it will definitely be added to the family recipe box!
  • star rating 03/11/2010
  • Linda from Missouri
  • Still searching for the perfect whole grain sandwich loaf, I baked this recipe a few days ago. I used half organic WW and half White WW flour, organic oat flour, and flax meal (rather than flax flour). I always use honey, in preference to sugar. I topped the bread with Harvest Grains Blend and baked it in a bread pan. It made a perfectly gorgeous big loaf--photo-worthy. Best of all, this tasty bread can be sliced as thin as 1/4", without crumbling. I think my search is over.
    Congratulations! We love hearing about your success and your ingredient variations. Thanks for sharing with us an all bakers out there! Irene @ KAF
  • star rating 11/10/2009
  • Mindy from GA
  • I loved the taste and texture of this loaf. However, my loaves were flatter than the picture. My instant yeast is fresh, etc. Would this recipe work in loaf pans? Thanks!
    It should work well in a loaf pan. I would use an 8 1/2" by 4 1/2" standard size pan. Mary @ KAF
  • star rating 09/29/2009
  • Jacqueline from Gainesville, FL
  • I love this recipe. It was a hit with my family - so delicious and rustic. I substituted rye flour for the oat flour and milled flaxseed for the flax flour. I used the white whole wheat flour and unbleached flour. Used a mixture of black and white sesame seeds, sunflower seeds, and poppy seeds. Not a high-riser but most rustic loaves aren't. This will be a bread I make frequently.
1 2  All