Counrty Harvest Bread Recipes

COUNRTY HARVEST BREAD

Steps:

• 1. I usually use a standing mixer for kneading. This recipe is too big for the bread machine, even at the dough only cycle. So whisk the dry ingredients (the first 6 ingredients listed) in a bowl of a standing mixer, or a large mixing bowl if you are doing this by hand.
• 2. Stir the molasses into the warm water and stir. Add this and the oil to the dry ingredients and start to mix. If it seems too dry, sprinkle in some water as you mix until this comes together in a shaggy mass. Set this aside for 10 minutes to let the whole grains hydrate, or soak up the liquids. They take a little longer than all-purpose flour to do this. By letting the dough hydrate, it may save you from adding too much flour later while kneading. Once this step is done, if it still seems way too sticky, add a little bread flour at a time as you knead. You want the texture TACKY, not sticky, not dry. Start kneading with the dough hook of your mixer. After about 5 minutes, add the add ins, nuts and dried fruits, and knead for another minute until it is incorporated into the dough. The dough may or may not leave the bottom of the bowl, but should clear the sides. Pull out of mixer and onto lightly floured board to finish off the kneading with a few turns by hand and a final rounding off. Put back into the bowl, rub oil over the top and cover to rise. This should take at least an hour.
• 3. Now its time to shape it. While you can shape it into a loaf and bake in a loaf pan, I like shape them into rustic, round shapes. Cut your dough into 2 roughly equal halves. Have 2 pieces of parchment ready to set the balls of dough on. I lightly press the dough into a flat circle, roll the circle up and then bring the two ends together and pinch, tucking the whole thing under and making sure the 'skin' of the dough is smooth and taut. Set them on the parchment, lightly oil the tops and cover with plastic wrap. (Cut open loaf or produce bags work well here.) Let rise again.
• 4. Let rise until the dough is puffed and not quite double in size. When you poke it gently with a finger, it will stay indented. If it 'pokes back' it's not quite ready. This should take about 40-50 minutes depending on how warm the room is its raising in. After about 15 minutes of raising, start up the oven. You have 2 options here. I like to bake the loaves in large dutch ovens or pots. Stoneware or iron, any kind with a lid and room to grown inside. Not metal ones. Or you can bake them on a baking stone. Make sure the oven rack has room for the pots, probably in the middle or lower middle. Turn the oven to 425* and put either the baking pots or baking stones in to preheat.
• 5. When the dough is ready, first pick off any fruit poking out the surface. They might burn. Then brush the surface with the egg wash using a pastry brush. (just beta the egg in a little bowl with a tablespoon of water in it). Using a lame or sharp knife, make quick slashes in the tops of the dough. One or two slashes look nice, about ½" deep. If using baking pots, remove the preheated pots carefully from the oven. Remove the lids. Gently lift the corners of the parchment and lift the dough into each pot, returning the lids and putting back in the ovens. This small space creates a steam bath for your dough, producing a wonderful crust and more expansion of the dough. If using baking stones you will need a pizza peel or the back of a baking sheet. Lift the dough with the parchment by the corners onto the peel or pan, open the oven and slide them onto the baking stones.
• 6. 15. Set the timer for 20 minutes. When it goes off, take the lids off the pots or if using, rotate the baking stones. Lower the temp to 375. Bake another 5-10 minutes, checking the temperature with an instant read thermometer if you have it. (if you don't, go borrow one, they are invaluable!). Bake until a deep golden brown and at least 185 up to 200 degrees. Remove to a cooling rack and let cool 1 hour before slicing. *if baking in loaf pans, only preheat to 375.

MULTIGRAIN HARVEST BREAD RECIPE

Steps:

• Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
• Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
• In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
• Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
• Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
• Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.
• . Place the soaked seeds into the dough. If the seeds have any extra water on top, strain before you add it to the dough.
• Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don't see any more patches of flour, stop kneading the dough.
• Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
• 10. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.
• 11. . After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don't have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
• 12. Remove the proofed dough onto a floured surface and divide it into halves.
• 13. Shape each piece of dough into squares, then fold in each corner of the square towards the center.
• 14. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
• 15. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
• 16. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
• 17. (optional) Using a sharp blade make a few decorative slits into the top of the dough.
• 18. Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
• Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
• 19. Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
• 20. The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

COUNTRY HARVEST BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.