Ancient Grains Bread
Nb persons: 0
Yield: one 8 1/2" sandwich loaf
Preparation time: Hands-on time: 15 mins. to 20 mins
Total time: Baking time: 35 mins. to 40 mins. Total time: 2 hrs 50 mins. to 4 hrs
Source: King Arthur Flour
| The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend. | |
| 2 1/2 tsp. | instant yeast |
| 3/4 to 1 c. | lukewarm water*, *Use the lesser amount of water in summer (or in humid conditions), the greater amount in winter (or in dry conditions), and something in between the rest of the time. |
| 1/2 c. | orange juice |
| 2 Tb. | vegetable oil |
| 1 1/2 tsp. | salt |
| 2 Tb. | honey |
| 1/4 c. | Baker's Special Dry Milk or nonfat dry milk |
| 2 c. | King Arthur Unbleached Bread Flour |
| 1 c. | King Arthur whole wheat flour, Traditional or White Whole Wheat |
| 1 c. | Ancient Grains Blend |
| 1 Tb. | vital wheat gluten |
Directions
1) Combine all of the ingredients, mixing and kneading to form a smooth, slightly sticky dough.
2) Cover and let rise in a warm spot for about an hour, until doubled in size.
3) Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly greased 8 ½" x 4 ½" bread pan, gently flattening it to fill the pan
4) Cover the pan and allow the loaf to rise till it's crested about 1" over the rim of the pan.
5) Bake the bread in a preheated 375°F oven for 35 to 40 minutes, tenting with foil after about 20 minutes, to prevent over-browning. Remove from the oven when it's golden brown, and its interior temperature registers 190°F on an instant-read thermometer.
6) After 5 minutes, turn it out of the pan onto a rack to cool.
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