FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
King Arthur Flour Whole Grain Baking
by King Arthur Flour
This mild-flavored, light-textured loaf is a lovely golden color; malted milk powder and malted wheat give it a rich, slightly sweet flavor. We think you'll enjoy it for peanut butter and jam sandwiches, French toast and grilled cheese, where the sweetness contrasts nicely with sharp cheese, much as it does when you serve Cheddar cheese with hot apple pie.
Yield: One 8 1/2 x 4 1/2-inch loaf, 16 servings
Baking Temperature: 350°F
Baking Time: 35 minutes
• 3/4 cup plus 2 tablespoons (7 ounces) lukewarm water
• 2 tablespoons(1 ounce) orange juice
• 2 tablespoons (7/8 ounce) vegetable oil
• 1 3/4 cups (7 ounces) traditional whole wheat flour
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 ounces) malted wheat flakes or dry Maltex® cereal
2 tablespoons (1 ounce) packed light or dark brown sugar
• 1 1/4 teaspoons salt
• 1/4 cup (1 1/4 ounces) malted milk powder
• 2 teaspoons instant yeast
Combine all the ingredients, and mix and knead them—by hand, mixer or bread machine—until you have a soft, smooth dough. Cover and allow the dough to rise until it's puffy and nearly doubled in bulk, 1 to 2 hours.
Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Transfer the dough to a lightly oiled work surface and shape it into an 8-inch log. Place the log in the pan. Cover the pan loosely with greased plastic wrap or a proof cover, and allow the bread to rise until it's crowned about 1 1/2 inches above the edge of the pan, about 1 hour.
Near the end of the bread's rise, preheat the oven to 350°F.
Uncover and bake the bread for about 35 minutes, tenting it with foil after 15 minutes. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190°F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.
Nutrition Information Per Serving (1 Slice, 44G): 15g whole grains, 111 cal, 2g fat, 4g protein, 20g complex carbohydrates, 2g dietary fiber, 179mg sodium, 95mg potassium, 2RE vitamin A, 1mg vitamin C, 3mg iron, 14mg calcium, 73mg phosphorus.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.