Okay, King Arthur, you got me good. Your catalog just arrived in the mail today and I HAD to make your Golden Grains Bread.
Of course, anyone who knows me well is aware that actually following a recipe is next to impossible for me. I can’t resist making a recipe my own. Soooo, now I need to say, “thank you,” King Arthur, for the inspiration for this wonderful sandwich bread.
Multi-Grain Flaxseed Sandwich Bread
3 cups all-purpose flour (of course I like King Arthur the best)
2 cups whole wheat flour
1/2 cup semolina flour
1/4 cup flax seeds
2 tablespoons poppy seeds
2 tablespoon vital wheat gluten
1 tablespoon instant yeast
1 tablespoon salt
2 1/2 cups warm water
Combine all dry ingredients together in a large bowl. Add the water and mix until the dough forms a ball. Knead by hand or with a dough hook until the ball is soft and smooth. The dough will be just a tiny bit sticky, so add a little flour as needed. Allow the dough to rise, covered, for 1 1/2 to 2 hours or until almost doubled.
Preheat oven to 375 degrees. Lightly grease two, 9″ x 5″ bread pans. Form the dough into two equal loaves and transfer to the prepared pans. Cover and let rise again for another hour or until the bread is at least 1-inch over the edge of the bread pan.
Make 3 diagonal slashes on the surface of the bread. Transfer the pans to the oven and add steam in whatever way works for you. (I have a pan of rocks on the bottom of my oven that acts as a sauna when I pour water in it.) Bake for 40 to 45 minutes or until an internal read thermometer registers 190 degrees. Transfer to a rack to cool completely before slicing.
Makes 2 loaves
Houses that smell like baking bread are also the best!