(optional) Using a sharp blade make a few decorative slits into the top of the dough.ġ9. Gently flip the proofed dough into the cast iron or Dutch oven pot.ġ8. Open the lid and dust the bottom of the pot with flour. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.ġ7. ![]() Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.ġ6. Dust the dough with flour and cover with a kitchen towel. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Shape each piece of dough into squares, then fold in each corner of the square towards the center.ġ5. Remove the proofed dough onto a floured surface and divide it into halves.ġ4. This should be just enough warmth to let the dough proof.ġ3. If you don’t have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. To speed up this step, turn your oven onto the proof cycle and place it in your oven. Cover with a kitchen towel and let it sit in a warm place until it doubles in size. After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.ġ2. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Then let it sit at room temperature for 1 hour and 30 minutes.ġ1. ![]() Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Place the dough into a large bowl (no grease necessary). Once you don’t see any more patches of flour, stop kneading the dough.ġ0. I found that stretching the dough helps incorporate the seeds best. Begin working the seeds into the dough with your hands. If the seeds have any extra water on top, strain before you add it to the dough.ĩ. Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.ħ. Then stir the dry ingredients so that all the different flours are well combined.Ħ. Sift salt, rye flour, whole wheat flour, bread flour, and all-purpose unbleached flour into a bowl. Wait until the yeast becomes slightly frothy.ĥ. Then evenly sprinkle yeast on top of the water and molasses. In a large mixing bowl, combine warm water (110 degrees Fahrenheit) with molasses.Ĥ. Then cover with plastic wrap and let the seeds cool.ģ. Pour boiling water over the seeds or just enough to cover them. Remove the seeds from the hot pan and place them into a small bowl. Make sure to mix occasionally to prevent the seeds from burning on one side.Ģ. Heat the seeds over medium-high heat until you can hear the seeds crackling. Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Skip on down to the recipe card for the complete instructions. This is an overview of how to make this hearty bread. Besides the wonderful crackles and pops, the aroma of freshly baked harvest bread that fills your home is something that no words can explain. When the bread is finished baking you’ll hear all those seeds crackling from the crunchy crust of the bread. Every bite has a perfect balance crunch and chewiness with hints of nutty flavor from the variety of seeds. ![]() This harvest bread recipe is loaded with 4 different grains and 5 different seeds. With these step by step photos, I hope bread making becomes less intimidating and more of a fun challenge. Therefore, this takes a little bit of time and patience. After the dough is kneaded, the long rising process is what allows a sufficient amount of carbon dioxide to make the bread light when it is baked. The main reason people don’t dare attempt homemade bread is that it’s a lengthy process, and for a good reason. This harvest bread is really not all that complicated. Quite a few people find Harvest Bread or any bread making slightly intimidating. This recipe was originally posted January 17, 2018, we’ve tweaked it a bit since then. Serve this warm, with melted butter and my hearty prime rib roast for a memorable and filling dinner. The amazing crumb texture is guaranteed to please your palate! This overnight harvest bread recipe is packed with 4 different grains and 5 different seeds.
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