Quick-Knead Malted Wheat Flake Bread - Powerful Handmade site

Quick-Knead Malted Wheat Flake Bread

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Quick-Knead Malted Wheat Flake Bread

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This bread is relatively candy, chewy, nutty — and delightfully dense. The means for making it’s very similar to no-knead, with time doing lots of the dough construction. Just a little of hands-on “folding over” is helping the method alongside.

At a look

Prep
Bake
Total
Yield
1 massive loaf, about 24 servings

Ingredients

  • 2 half of cups heat water
  • 1 cup Our Favorite Fruit Blend (or your favourite mix of chopped or small dried culmination)
  • 1 cup malted wheat flakes
  • 2 cups King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
  • 2 cups Sir Lancelot Hi-Gluten Flour (strongly really helpful) or King Arthur Unbleached Unbleached Bread Flour
  • 1/four cup grape seed flour, non-compulsory
  • 2 tablespoons Whole-Grain Bread Improver or necessary wheat gluten
  • 2 teaspoons salt
  • 1 teaspoon immediate yeast
  • 1 cup coarsely chopped pecans or walnuts

  • 20 oz. heat water
  • five oz. Our Favorite Fruit Blend (or your favourite mix of chopped or small dried culmination)
  • four oz. malted wheat flakes
  • eight oz. King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
  • eight half of oz. Sir Lancelot Hi-Gluten Flour (strongly really helpful) or King Arthur Unbleached Bread Flour
  • three/four ounce grape seed flour, non-compulsory
  • 2 tablespoons Whole-Grain Bread Improver or necessary wheat gluten
  • 2 teaspoons salt
  • 1 teaspoon immediate yeast
  • four oz. coarsely chopped pecans or walnuts

  • 567g heat water
  • 142g Our Favorite Fruit Blend (or your favourite mix of chopped or small dried culmination)
  • 113g malted wheat flakes
  • 227g King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat Flour
  • 241g Sir Lancelot Hi-Gluten Flour (strongly really helpful) or King Arthur Unbleached Bread Flour
  • 21g grape seed flour, non-compulsory
  • 2 tablespoons Whole-Grain Bread Improver or necessary wheat gluten
  • 2 teaspoons salt
  • 1 teaspoon immediate yeast
  • 113g coarsely chopped pecans or walnuts

Instructions

  1. Place the nice and cozy water in a big bowl with the fruit and malted wheat flakes. Let take a seat for 15 mins.
  2. Whisk in combination the flours, Whole Grain Bread Improver or necessary wheat gluten, salt, and yeast.
  3. Pour into the bowl with the water/fruit; stir to mix.
  4. Use your palms to fold the dough over within the bowl till the flour is included.
  5. Add the nuts, and proceed to knead the dough for a minute or two, till the nuts are flippantly disbursed; it is going to nonetheless be relatively sticky. Let the dough relaxation at room temperature, lined, for three hours. Turn the dough over a couple of occasions, duvet, and refrigerate for a minimum of eight hours, or in a single day.
  6. Shape the dough into a protracted loaf or ball, and position it in a evenly greased, lidded 14″ to 15″ lengthy stoneware baker, or lidded four 1/2-quart baking crock. Cover with plastic or a moist fabric and let upward push at room temperature for roughly three to four hours, till it is noticeably puffy; it isn’t a high-riser. Slash the loaf a couple of occasions at the diagonal.
  7. Place the lid at the pan, and put the pan in a chilly oven. Set the oven temperature to 400°F.
  8. Bake the bread for 50 mins, then take away the lid and bake for any other 10 mins, till it is deep brown and an instant-read thermometer inserted into the middle registers about 205°F. Remove the bread from the oven, switch it to a rack, and funky ahead of chopping.
  9. Yield: one massive loaf, about 24 servings
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