Three Flour Bread
Posted: Tue Jul 07, 2009 4:09 pm
Three Flour Bread
Marlys Schuster; Honorable Mention: National Bread Festival Week
Ingredients:
3 1/4 ‐ 4 cups King Arthur Unbleached Bread Flour, divided
1 3/4 cups King Arthur medium rye flour
2 cups King Arthur Traditional 100% Whole Wheat Flour
2 tablespoons King Arthur Whole‐Grain Bread Improver
2 teaspoons salt
3 packages Fleischmann’s® Rapid Rise Yeast
1 3/4 cups low‐fat milk
1/2 cup water
1 cup honey
3 tablespoons butter
1 large egg, beaten
1/2 cup roasted sunflower seeds, salted or unsalted
1/4 cup King Arthur Wheat Germ
1/4 cup King Arthur coarsely ground milled flax
Preparation:
For flour mixture, combine 2 cups bread flour, rye flour, whole wheat flour and bread improver. In electric mixer bowl, combine 3 cups flour mixture, salt, and yeast.
In microwave‐safe bowl, heat milk, water, honey, and butter to very warm (120° to 130°F.) Gauge temperature with a thermometer. Add to mixture in electric mixer bowl; blend at low speed until moistened. Stir in egg; beat 3 minutes on medium speed. Stir in sunflower seeds, wheat germ, flax, and 1 cup flour mixture. Mix 2 minutes.
On clean working surface place the remaining flour mixture and 1 1/4 cups bread flour. Pour the bread mixture on top. Cover; let rest 30 minutes.
Knead in flour until dough is smooth and elastic, 10‐ 12 minutes (dough will feel sticky). Use the remaining 3/4 cup bread flour only if needed. Place dough in a greased bowl; turn to grease top. Cover; let rise in warm place (80‐90 degrees) until double.
Punch down dough and divide in two equal balls. Allow dough to rest on working surface covered with inverted bowls for 15 minutes. To shape into loaves, flatten balls with palms of hands into a flat oblong. Fold in half, lengthwise, and flatten again. Bring the sides together and seal the dough by tucking in the ends. Place the sealed dough, seam‐side‐down, into two well‐greased 9 x 5 x 3‐inch loaf pans. Cover; let rise in warm place until double.
Bake in preheated 375°F oven 5 minutes; reduce to 350°F and continue baking 30 minutes or until done. Bread should sound hollow when lightly tapped. Tent bread with foil last 10‐12 minutes to prevent overbrowning. Remove from pans to cooling racks. If desired, brush tops with melted butter. Makes 2 loaves, 16 slices each.
Nutritional Info:
Per serving: One slice provides approximately 217 calories;
7 g protein;
42 g carbohydrate; 3 g dietary fiber;
3 g fat (1 g saturated);
11 mg cholesterol;
68 mcg folate; 2 mg iron;
168 mg sodium.
Marlys Schuster; Honorable Mention: National Bread Festival Week
Ingredients:
3 1/4 ‐ 4 cups King Arthur Unbleached Bread Flour, divided
1 3/4 cups King Arthur medium rye flour
2 cups King Arthur Traditional 100% Whole Wheat Flour
2 tablespoons King Arthur Whole‐Grain Bread Improver
2 teaspoons salt
3 packages Fleischmann’s® Rapid Rise Yeast
1 3/4 cups low‐fat milk
1/2 cup water
1 cup honey
3 tablespoons butter
1 large egg, beaten
1/2 cup roasted sunflower seeds, salted or unsalted
1/4 cup King Arthur Wheat Germ
1/4 cup King Arthur coarsely ground milled flax
Preparation:
For flour mixture, combine 2 cups bread flour, rye flour, whole wheat flour and bread improver. In electric mixer bowl, combine 3 cups flour mixture, salt, and yeast.
In microwave‐safe bowl, heat milk, water, honey, and butter to very warm (120° to 130°F.) Gauge temperature with a thermometer. Add to mixture in electric mixer bowl; blend at low speed until moistened. Stir in egg; beat 3 minutes on medium speed. Stir in sunflower seeds, wheat germ, flax, and 1 cup flour mixture. Mix 2 minutes.
On clean working surface place the remaining flour mixture and 1 1/4 cups bread flour. Pour the bread mixture on top. Cover; let rest 30 minutes.
Knead in flour until dough is smooth and elastic, 10‐ 12 minutes (dough will feel sticky). Use the remaining 3/4 cup bread flour only if needed. Place dough in a greased bowl; turn to grease top. Cover; let rise in warm place (80‐90 degrees) until double.
Punch down dough and divide in two equal balls. Allow dough to rest on working surface covered with inverted bowls for 15 minutes. To shape into loaves, flatten balls with palms of hands into a flat oblong. Fold in half, lengthwise, and flatten again. Bring the sides together and seal the dough by tucking in the ends. Place the sealed dough, seam‐side‐down, into two well‐greased 9 x 5 x 3‐inch loaf pans. Cover; let rise in warm place until double.
Bake in preheated 375°F oven 5 minutes; reduce to 350°F and continue baking 30 minutes or until done. Bread should sound hollow when lightly tapped. Tent bread with foil last 10‐12 minutes to prevent overbrowning. Remove from pans to cooling racks. If desired, brush tops with melted butter. Makes 2 loaves, 16 slices each.
Nutritional Info:
Per serving: One slice provides approximately 217 calories;
7 g protein;
42 g carbohydrate; 3 g dietary fiber;
3 g fat (1 g saturated);
11 mg cholesterol;
68 mcg folate; 2 mg iron;
168 mg sodium.