Quick-Knead Malted Wheat Flake Bread

star rating (6) rate this recipe »
dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf, about 24 servings

Recipe photo

This bread is slightly sweet, chewy, nutty — and delightfully dense. The method for making it is similar to no-knead, with time doing most of the dough development. A bit of hands-on "folding over" helps the process along.

Quick-Knead Malted Wheat Flake Bread

star rating (6) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf, about 24 servings
Published: 01/17/2011

Ingredients

Directions

1) Place the warm water in a large bowl with the fruit and malted wheat flakes. Let sit for 15 minutes.

2) Whisk together the flours, Whole Grain Bread Improver or vital wheat gluten, salt, and yeast.

3) Pour into the bowl with the water/fruit; stir to blend.

4) Use your hands to fold the dough over in the bowl until the flour is incorporated.

5) Add the nuts, and continue to knead the dough for a minute or two, until the nuts are evenly distributed; it will still be slightly sticky. Let the dough rest at room temperature, covered, for 3 hours. Turn the dough over a few times, cover, and refrigerate for at least 8 hours, or overnight.

6) Shape the dough into a long loaf or ball, and place it in a lightly greased, lidded 14" to 15" long stoneware baker, or lidded 4 1/2-quart baking crock. Cover with plastic or a damp cloth and let rise at room temperature for about 3 to 4 hours, until it's noticeably puffy; it's not a high-riser. Slash the loaf a few times on the diagonal.

7) Place the lid on the pan, and put the pan in a cold oven. Set the oven temperature to 400°F.

8) Bake the bread for 50 minutes, then remove the lid and bake for another 10 minutes, until it's deep brown and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, transfer it to a rack, and cool before slicing.

Yield: one large loaf, about 24 servings

Reviews

1
  • star rating 12/06/2014
  • Menzrob from KAF Community
  • Excellent! Especially in light of the fact I didn't have any flour enhancer. I wanted to use up some leftover ingredients in my pantry (and not have to buy new) so I decided to try this. So glad I did. Delicious, not sweet, and hearty.
  • star rating 10/13/2011
  • Sla5y from KAF Community
  • I think this might be a 5 star recipe after some baking guidance, so here's my question: I baked this in a ceramic covered dish (Emile Henry flame-ware). When I removed the lid as directed by the recipe, the bread still took about another hour to come to the correct internal temp. That's a lot longer than the ten minutes the recipe suggests. The bread also came out slightly blackened on top and with such a hard crust that I had to store it overnight in a plastic bag to be able to cut it, and it was still hard to cut. I'm guessing that the ceramic (or my oven, I suppose) comes up to baking temp inside the pot more slowly than a basic KF covered baker. If so, this would suggest that I leave the lid on for longer. Do you think that would help? Any idea how much longer? Or is there an internal temp for the bread at which the lid should be removed? Thanks for any help. The flavor and texture of the bread are superb, so I would love to get the crust dialed in.
    The long covered baker could be more porous and is a different shape than the Emile. Do not remove the lid as soon as the recipe suggests. The bread should be about 10-20 minutes away from being done and is removed to help further darken and develop the crust. Bake closer to 60 minutes before removing the lid. Internal temp should be 205 degrees. Perhaps you need to replace your thermometer? If the top is getting too dark, cover again or tent with foil. Send us an email for questions or concerns to bakers@kingarthurflour.com or give us a call, 1-800-827-6836. Elisabeth
  • star rating 03/13/2011
  • Rita from Boise, Id
  • The recipe worked great. It is easy to make and the taste is phenomenal. I did not have time to take the bread out of the fridge after 8 hours so I left it for 20 hours, which was no problem. Love it!
  • star rating 03/01/2011
  • sdp from KAF Community
  • This is a robust bread and seems very flexible...I used 1/4 cup oatmeal flakes instead of the grapeseed flour, not having any of that. I also had a time hang-up and the first rising ended up being......14 hours, though in a cool house. I just plowed ahead hoping for the best, and it turned out great with nice texture.
  • star rating 01/31/2011
  • jabillitti from KAF Community
  • Tasty, chewy, dense, flavorful, good for you, excellent toasted - what more can I say?! I did not have the grapeseed flour, but will try it with that some time in the future. I used vital wheat gluten, instead of the whole grain improver as that is what I had on hand.. I will definitely make this again as it is so easy to prepare -- and it tastes great!
1
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