Golden Grains Bread
Whole-grain goodness doesn't have to come in a dense, dry loaf; this one is soft and moist, perfect for sandwiches.
Prep
30 mins
Bake
40 to 45 mins
Total
3 hrs 20 mins
Instructions
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. The dough should be just a bit sticky; add additional all-purpose flour or water if needed.
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Allow the dough to rise, covered, for 1 1/2 to 2 hours; it'll become puffy, though it may not double in bulk.
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Lightly grease the base of a long covered baker or another covered bread loaf baker of a similar size and sprinkle it with cornmeal or semolina.
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Gently deflate the dough, and shape it into a log. Place it in the pan and allow to rise, covered, for about an hour, until it crests about 1" over the rim of the pan.
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Before placing the bread in the oven, make 3 diagonal slashes across the top.
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Place the lid on the pan and place the pan into a cold oven. Set the oven to 400°F and bake for 35 minutes.
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Remove the lid and bake until the bread is golden brown, another 5 to 10 minutes. The bread will register 190°F on an instant-read thermometer inserted into the center.
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Remove the bread from the oven and transfer it to a rack to cool completely.
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Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.
Tips from our Bakers
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If you don't have a long covered baker, shape the dough into an oval loaf, and place it on a lightly greased or parchment-lined baking sheet. Follow directions above, baking for 35 to 40 minutes.
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For a classic crusty boule: Shape the dough into a round, and place it in a lightly greased, cornmeal-sprinkled cloche bread baker. Follow the directions as written, baking for 35 minutes covered, and 10 to 15 minutes uncovered. Yield: 1 boule.
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Looking for more ways to use your Harvest Grains Blend? Try these recipes: Seeded Sourdough Soda Bread, Clay's Multigrain Sourdough Sandwich Bread, Savory Granola, and Harvest Grains Buns.
