* Exported from MasterCook *
Bread, Jan Brett's Crunchy Whole Grain
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Hand Made Low Fat
Nuts Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups lukewarm water -- (454g)
1 large egg
1/2 cup molasses -- (170g)
1 tablespoon salt
4 teaspoons instant yeast
1/2 cup softened butter -- (113g)
1/4 cup milled flax seeds -- (32g )
1/4 cup stabilized wheat germ -- (32g)
1/4 cup Harvest Grains Blend
3 cups King Arthur Whole Grain Flour Blend -- (43g)
1 cup finely chopped walnuts -- (1 to 1 1/2) (113 to 170g)
1 cups dried cranberries -- (1 to 1 1/2) (128 to 191g)
1/4 cup toasted sesame seeds -- (35g)
4 cups King Arthur Unbleached Bread Flour -- (454g)
This dark, earthy, whole-grain bread, studded with cranberries and
walnuts, makes marvelous sandwiches and toast
PREP: 20 mins. to 30 mins.
BAKE: 35 mins. to 50 mins.
TOTAL: 4 hrs 40 mins. to 5 hrs 50 mins.
Yield: 2 large sandwich loaves.
Serving Size: 1 slice, (65g)
Whisk together the water, molasses, and egg in a large bowl.
Add the salt, instant yeast, butter, flax, wheat germ, Harvest Grains
blend, and 9-Grain Flour Blend, stirring to combine.
Stir in the walnuts, cranberries, and sesame seeds.
Add the bread flour, and mix until cohesive.
Knead the dough for about 7 to 10 minutes (the longer amount of time
by hand), to make a dough that feels fairly springy, but will also
feel quite sticky.
Transfer the dough to a lightly greased bowl, cover the bowl, and let
the dough rise until it's noticeably expanded, about 2 hours.
Gently deflate the dough, and shape it into two 9" logs. Place the
logs in two lightly greased 9" x 5" loaf pans.
Cover the pans, and let the dough rise until the center of each loaf
has crested about 1" above the rim of the pan, 1 to 2 hours. Towards
the end of the rising time, preheat the oven to 350F.
Bake the bread for 40 to 50 minutes, until the center of a loaf
registers 200F on an instant-read thermometer. Tent the loaf lightly
with aluminum foil after about 30 minutes, to prevent over-browning.
Remove the bread from the oven, and turn it out of the pans onto a
rack to cool. If desired, brush melted butter on the crust for a
satiny sheen and buttery flavor.
S(Internet Address):
"<https://www.kingarthurflour.com/recipes/jan-bretts-crunchy-whole-grain-bread-recipe>"
Yield:
"2 large loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 7g Fat (32.5%
calories from fat); 6g Protein; 26g Carbohydrate; 2g Dietary Fiber;
14mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1111