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Golden Grains Bread

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Golden Grains Bread

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Golden Grains Bread Recipe Golden Grains Bread Recipe

Whole-grain goodness does not have to return in a dense, dry loaf; this one is comfortable and wet, absolute best for sandwiches.

At a look

Prep
Bake
Total
Yield
1 loaf, 16 slices

Ingredients

  • 1 1/four cups lukewarm water
  • 2 tablespoons olive oil
  • 2 tablespoons non-diastatic malt powder or brown sugar (non-compulsory)
  • 1 half of teaspoons instantaneous yeast
  • 1 half of teaspoons salt
  • 1 half of cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Whole Wheat Flour
  • half of cup semolina flour
  • 1 tablespoon King Arthur Whole-Grain Bread Improver (non-compulsory, however useful)
  • three/four cup Harvest Grains Blend

  • 10 oz. lukewarm water
  • 7/eight ounce olive oil
  • half of ounce non-diastatic malt powder or 7/eight ounce brown sugar (non-compulsory)
  • 1 half of teaspoons instantaneous yeast
  • 1 half of teaspoons salt
  • 6 1/four oz. King Arthur Unbleached All-Purpose Flour
  • four oz. King Arthur Whole Wheat Flour
  • 2 7/eight oz. semolina flour
  • 1/four ounce King Arthur Whole-Grain Bread Improver (non-compulsory, however useful)
  • four oz. Harvest Grains Blend

  • 283g lukewarm water
  • 25g olive oil
  • 14g non-diastatic malt powder or 25g brown sugar (non-compulsory)
  • 1 half of teaspoons instantaneous yeast
  • 1 half of teaspoons salt
  • 177g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur Whole Wheat Flour
  • 82g semolina flour
  • 7g King Arthur Whole-Grain Bread Improver (non-compulsory, however useful)
  • 113g Harvest Grains Blend

Instructions

  1. Combine all the elements, and blend and knead them in combination — by way of hand, mixer or bread system — till you might have made a comfortable, easy dough. The dough will have to be just a little sticky; upload further all-purpose flour or water if wanted.
  2. Allow the dough to upward push, lined, for 1 half of to two hours; it’s going to develop into puffy, even though it would possibly not double in bulk.
  3. Lightly grease the bottom of an extended lined baker and sprinkle it with cornmeal or semolina.
  4. Gently deflate the dough, and form it right into a log. Place it within the pan and make allowance to upward push, lined, for approximately an hour, till it crests about 1″ over the rim of the pan.
  5. Before hanging the bread within the oven, make three diagonal slashes around the most sensible.
  6. Place the lid at the pan and position the pan into a chilly oven. Set the oven to 400°F and bake for 35 mins.
  7. Remove the lid and bake till the bread is golden brown, some other five to 10 mins. The bread will check in 190°F on an instant-read thermometer inserted into the middle.
  8. Remove the bread from the oven and switch it to a rack to chill totally.
  9. Store, well-wrapped, for three days at room temperature, or freeze for as much as three months.
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