This bread is among us favorites, especially throughout the fall and winter holidays. In the last year I have tweaked the recipe a little bit for the family's varied tastes and determined how to prevent the stickiness that come with adding the Harvest Grains Blend. To prevent the stickies, presoak the Harvest Grain Blend with a few of the water at room temp for 45 min's before mixing. I create a 60% hydration soaker by weight and lower the ultimate water amount with that which is often used to soak the grains. If calculating by volume, I consider two tablespoons water per 1/3 cup from the grain blend is adequate. After presoaking add some wet grains towards the rest and blend everything together. Since I have been carrying this out, no stickies and also the dough handles effortlessly. I perform a four-way fold after around an hour from the initial fermentation, proof it on floured linen and bake it on the preheated stone. Adjustments we designed for taste preferences over the plethora of five within our household include lowering the grain blend add up to 25% from the flour amount by weight, substituting KA's White-colored Wheat Grains flour for just one-third from the total flour used, and taking advantage of honey like a sweetener rather of sugar (modifying water added lower by half the quantity of honey used). I bake this like a single free-standing loaf instead of divide it. Thank you with this recipe -- this really is one great bread!
Chris from Corpus Christi
I did not browse the recipe carefully, and that i used the entire wheat for both the starter but for the primary area of the recipe. Also, I did not possess the harvest grain mix, and so i improvised with a few sunflower, sesame, and pumpkin seeds which i toasted. Two observations: 1. The dough was slack and tacky, but workable. It did not a lot rise as expand, therefore the loaves arrived on the scene type of flat. 2. It had been the best tasting wheat grains bread I have ever endured within my existence. I almost devoured a whole loaf after it left the oven. The bread is flat, although not dense, so it'll make great sandwich bread. I'm able to cut each loaf into halves or thirds, after which slice individuals horizontally to create sandwiches. So don't auction the entire wheat grains version short!
Chris from Corpus Christi
I did not browse the recipe carefully, and that i used the entire wheat for both the starter but for the primary area of the recipe. Also, I did not possess the harvest grain mix, and so i improvised with a few sunflower, sesame, and pumpkin seeds which i toasted. Two observations: 1. The dough was slack and tacky, but workable. It did not a lot rise as expand, therefore the loaves arrived on the scene type of flat. 2. It had been the best tasting wheat grains bread I have ever endured within my existence. I almost devoured a whole loaf after it left the oven. The bread is flat, although not dense, so it'll make great sandwich bread. I'm able to cut each loaf into halves or thirds, after which slice individuals horizontally to create sandwiches. So don't auction the entire wheat grains version short!
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