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Ingredients
- 2 1/2 c. KA 100% White Whole Wheat Flour Note 1
- 1/4 c. Kat 10 Grain-Cereal (1 3/4 Ounce)
- 1 tsp Instant Yeast
- 3 Tbsp. Maple Syrup Note 2
- 1/4 c. Bakers Special Dry Lowfat milk (1 1/4 Ounce)
- 1/4 c. Potato Flour (1 1/2 Ounce)
- 1/4 c. Vegetable Oil Note 3
- 1/2 c. White Sourdough Starter Refreshed
- 1 Tbsp. Lora Brody's Dough Enhancer
Directions
- Note 1: (10 1/4 ounce), Or possibly (or possibly stone-grnd whole wheat)
- Note 2: (2 1/4 ozs) Or possibly molasses, light/dark corn syrup or possibly honey Note 3: Or possibly 1/2 to 3/4 c. ( ozs) lukewarm water (105 F-110 F)
- Again, I have altered a King Arthur Flour Recipe to produce this really wholesome loaf. I've only made this once and although my husband thought it was delicious, it tended not to hold together well cut. Perhaps I used a little to much liquid. So, although you want it slack, make sure it's not too sticky to handle. Should you not have KA's 10-Grain-Cereal on hand, not to worry, you can certainly use some substitute such as any multi-grain cereal. You should also know which although some of the ingredients are my own, the method is directly lifted from a King Arthur Flour recipe.....Credit should be mainly theirs.
- Combine all the ingredients EXCEPT the water and salt into mixer bowl.
- Using the paddle attachment stir the ingredients, then add in about 1/2 c. of the water, pouring it in slowing as the mixer runs. Stir again; the dough will begin to clump up and form a ball. At this point, give a few more stirs and cover the bowl with a damp towel or possibly plastic wrap, and let the dough rest for 20 min or possibly so. This gives the flour a chance to absorb the liquid, and will help prevent you from adding too much flour as you knead the dough later.
- Kneading the Dough: Switch to the dough hook and add the salt, mix till well distributed. Knead the dough on speed #2 for 3 min, adding a little more water if dough is too dry. Stop machine and allow dough to rest 2 min; start machine and knead another 2-3 min. The dough should become springy, supple, smooth, soft...when you poke it, it should feel like a baby's bottom.
- First Rise: Use your bowl scraper to scrape any dry bits of dough out of your mixing bowl, grease the bowl with pan spray, and place the kneaded dough in the bowl. Cover the bowl, and allow the dough to rise for about 1 to 1 1/2 hrs. (I like to place plastic over the bowl, then a damp towel.) Ideally, the rising temperature will be between 75F and 85F. (I like to place the covered bowl in a unheated oven with the oven light on.)
- Shaping: After the dough has risen, transfer to a lightly greased work surface, gently deflate it, and shape it into an oval about 8 inches long. Don't punch or possibly treat it roughly; this will just make the gluten "seize up" and become hard to work with.
- Transfer the shaped loaf to a lightly grease 8 1/2 x 4 1/2- inch loaf pan.
- Second Rise: Cover the pan. We use an acrylic dough-rising cover, as it's easy and reusable; but feel free to use a dampened towel, or possibly lightly greased plastic wrap. Just be sure either of those two is place LOOSELY over the pan; you do not want your loaf hindered in any way as it rises. Set the pan in a 75- 85F rising area, and let the loaf rise until its highest point (the center) has crowned about 1 inch over the rim of the pan; this should take 30 to 45 min, or possibly perhaps slightly longer.
- Baking: Place the bread in a Cool oven, and turn the heat to 350F. Bake the bread for 35 min. Insert instant-read thermometer into the side of the bread. It should read 190F. If not, give it a few more min and measure the temperature again.
- When done, remove it from the oven, and transfer it immediately to a cooling rack. Run a stick of butter or possibly margarine over the top crust, if you like; this will make the crust soft. Allow the bread to cold before cutting.
- When cold, store it in a plastic bag, at room temperature, or possibly freeze it.
- Yield: 1 loaf
- Results: Joe just loved this bread. Asked me to make more soon.
- Weather Lovely. High about 70. Ambient kit temp 70
- Ingredients: Used exact amount of flour and cereal called for. Measured out 3/4 c. water, but only used a tad ore than 1/2 c.. Dough was slack, but very supple. Used room temp water.
- Method: Standard Kitchen Aid method.
- Weight: 1 lb, 11 ozs after kneadingFirst rise: 1 1/2 hoursSecond rise: 1 hour
- Baking Time: almost an hour
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 477 | |
| Calories from Fat 144 | 30% |
| Total Fat 15.98g | 20% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 97mg | 4% |
| Potassium 753mg | 22% |
| Total Carbs 75.92g | 20% |
| Dietary Fiber 4.5g | 15% |
| Sugars 33.64g | 22% |
| Protein 10.13g | 16% |
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