Whole-grain goodness doesn't have to come in a dense, dry loaf; this one is soft and moist, perfect for sandwiches.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. The dough should be just a bit sticky; add additional all-purpose flour or water if needed.
Allow the dough to rise, covered, for 45 to 60 minutes, until puffy and doubled in bulk.
Lightly grease the base of a long covered baker or another covered bread loaf baker of a similar size and sprinkle it with semolina or cornmeal.
Gently deflate the dough, and shape it into a log. Place it in the pan and allow to rise, covered, for about an hour, until it crests about 1" over the rim of the pan. Towards the end of the rise, preheat the oven to 400°F with a rack positioned in the center.
After the dough has risen, use a lame to make 3 diagonal slashes across the top.
Place the lid on the pan and bake the bread for 30 minutes.
Remove the lid and bake for 10 to 15 minutes, until the bread is golden brown. The bread will register 190°F on an instant-read thermometer inserted into the center.
Remove the bread from the oven and turn it out of the pan and onto a wire rack to cool completely.
Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.
If you don't have a long covered baker, shape the dough into an oval loaf, and place it on a lightly greased or parchment-lined baking sheet. Follow directions above, baking for 28 to 32 minutes.
For a classic crusty boule: Shape the dough into a round, and place it in a lightly greased, semolina-sprinkled cloche bread baker. Follow the directions as written, baking for 30 minutes covered, and 10 to 15 minutes uncovered. Yield: 1 boule.
Looking for more ways to use your Harvest Grains Blend? Try these recipes: Seeded Sourdough Soda Bread, Clay's Multigrain Sourdough Sandwich Bread, Savory Granola, and Harvest Grains Buns.
