Golden Grains Bread - KAF

By norsegal8

Whole-grain goodness doesn't have to come in a dense, dry loaf; this one is soft and moist, perfect for sandwiches.

Ingredients

• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil
• 2 tablespoons non-diastatic malt powder or brown sugar (optional)
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur Whole Wheat Flour
• 1/2 cup semolina flour
• 1 tablespoon King Arthur Whole-Grain Bread Improver (optional, but helpful)
• 3/4 cup Harvest Grains Blend

Details

Preparation time 30mins
Cooking time 200mins
Adapted from kingarthurflour.com

Preparation

Step 1

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.

Allow the dough to rise, covered, for 1 1/2 to 2 hours; it'll become puffy, though it may not double in bulk.

Lightly grease the base of a long covered baker or a covered bread loaf baker and sprinkle it with cornmeal or semolina.

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.

Before placing the bread in the oven, make 3 diagonal slashes across the top.

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.

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.

Remove the bread from the oven and transfer it to a rack to cool completely.

Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.