This nutty, crunchy, whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.
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 — by hand, electric mixer, or bread machine set on the dough cycle — until the dough is smooth, elastic, 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 (or allow the bread machine to complete its cycle). The dough will become somewhat puffy, but probably won't double in bulk.
Shape the dough into a loaf, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1" over the rim of the pan (about 1 to 1 1/2 hours).
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 35 minutes, or until its interior registers 190°F on a digital thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a rack.
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.
