Harvest Grains Bread

Harvest Grain Bread

Five and a half years ago, I tried and failed miserably at making a multi-grain bread recipe I read in Cooks Illustrated. After a couple of failed attempts and reading through a 21 page thread of other failed attempts on their forums, I gave up.

I’ve had much better luck with King Arthur Flour bread recipes, so this weekend I browsed their recipe listing and decided to try their Harvest Grains Bread. It, like the CI multi-grain recipe, called for multigrain cereal. Their recipe does call for specific King Arthur ingredients, but the comments on the recipe page showed how others had successfully made substitutions. I also had to veganize the recipe as it called for powdered milk. Cashew milk has become my standard for yeast breads and it worked well yet again. I used Bob’s Red Mill 6 Grain Hot Cereal with Flaxseeds for the grains.

This recipe turned out much better than the Cooks Illustrated recipe. That may be due in part to the better recipe, a better stand mixer, and more experience on my part. I didn’t know about the window-pane test yet and may not have developed the gluten enough. This multi-grain bread still relies quite a bit on white flour, but it does have some whole wheat and the whole grains to increase the nutritional value.

The recipe below is for one loaf. You can double all the ingredients, except for the yeast. If doubling the recipe, use 2 1/4 teaspoons of yeast for both loaves.

Print Recipe
Harvest Grains Bread
Harvest Grain Bread
Course Bread
Servings
loaves
Ingredients
Course Bread
Servings
loaves
Ingredients
Harvest Grain Bread
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.

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