View Full Version : ISO whole grain bread recipe
08-13-2003, 03:54 PM
I'm on my second week of the South Beach diet and looking forward to a piece of toast next week. Does anyone have a good whole grain bread recipe? I'm in the bread baking mood .
I purchased the ingredients for this bread from King Arthur Flour and have been very pleased with how it turned out. If you have a timer on your bread machine, you can use vegetable oil and it is not a perishable recipe. My husband has loved this bread and I am going to try a loaf with Splenda to see if I can eliminate the little bit of sugar in it.
Harvest Grains Bread New Search
This nutty, crunchy whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.
2 1/2 cups King Arthur Unbleached Special Bread Flour
1/2 cup King Arthur 100% White Whole Wheat Flour
1 tablespoon Lora Brody Bread Dough Enhancer(tm)
1/2 cup Harvest Grains Seed Blend
1 1/2 teaspoons salt
2 1/2 tablespoons sugar
2 teaspoons instant yeast
1/4 cup Baker's Special dry milk or nonfat dry milk
1 1/4 cups water
3 tablespoons butter or vegetable oil
Manual Method: In a large bowl, combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be smooth and supple, not "gnarly." Adjust the consistency with additional flour or water as needed.
Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with lightly greased plastic wrap or an acrylic dough cover, and allow the bread to rise till it's crowned about 1 inch over the rim of the pan (about 1 to 1 1/2 hours).
Bake the bread in a preheated 350°F oven for 35 minutes, or until its interior registers 190°F on an instant-read thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a wire rack. Yield: 1 loaf.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.
Try this link for more recipes and ingredients.
08-14-2003, 09:34 AM
I have that recipe too and it does sound good but I am looking for a bread with mostly whole grain, whole wheat or other. I think this has too much AP flour for my needs.
08-14-2003, 12:16 PM
You can use 100% whole wheat in any recipe you have. You might want to add a bit of ascorbic acid (vitamin C powder)to help give it a little oomph. You don't knead much, about 1/8 Tsp. per standard recipe. I would also up the water amount. Whole wheat tends to absorb more water than white flour. You might also add a couple of TBS of vital wheat gluten. Believeit or not, whole wheat can actually produce less gluten than white. Also, the bran can cut the gluten strands that develop, leading to "brick loaf" syndrome.
08-14-2003, 12:59 PM
I like this recipe for hearty multigrain bread--here is the link because I can't really figure out how to cut/paste with all the images on the web page and I am not a computer recipe keeper:
I have been slowly changing the ratio to use more whole wheat flour until I discover I have gone too far.
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