Multigrain Sandwich Bread Recipe King Arthur Baking Transfer the dough to a lightly floured work surface, deflate it gently, and shape it into a 9" loaf. place the loaf in a lightly greased 9" x 5" loaf pan, cover the pan, and let the dough rise for 45 to 75 minutes, until it's crowned 1" to 1 1 2" over the rim of the pan. towards the end of the rising time, preheat the oven to 350°f. Divide it in half, and pre shape each half into a round. let the rounds rest, uncovered, for 25 minutes. lightly grease two 9" x 5" loaf pans. shape each piece of dough into a 9" log. place the logs into the prepared pans. spritz the top of each loaf with warm water, and top with a sprinkle of rolled oats, if desired.
Multigrain Sandwich Bread Recipe King Arthur Baking Put the bread in a cold oven, and set the oven temperature to 450°f. bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant read thermometer inserted into the center registers about 205°f. remove the bread from the oven, turn it out onto a. Let it rest and rise for about 60 90 minutes in a warm place or until it rises about an inch above the rim of the pan. preheat the oven to 350 0f. place a pan with boiling water at the base of the oven. brush the top of the dough with milk and sprinkle the reserved whole grains mix. Grease an 8″ x 4″ loaf pan. turn the dough out onto a lightly floured surface, and pat into a rectangle. roll and shape it into a log to fit the pan. pinch edges and ends together to seal. place in prepared pan and cover with plastic wrap coated with baking spray. allow to rise until double, 60 90 minutes. Super 10. blend. super 10 blend. 100% whole grain flour and seed blend (spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat, and sorghum). a delicious and easy way to add whole grains to your baked goods without compromising texture. we especially love adding to sandwich breads, dinner rolls, and waffles.
Multigrain Sourdough Sandwich Bread King Arthur Baking Grease an 8″ x 4″ loaf pan. turn the dough out onto a lightly floured surface, and pat into a rectangle. roll and shape it into a log to fit the pan. pinch edges and ends together to seal. place in prepared pan and cover with plastic wrap coated with baking spray. allow to rise until double, 60 90 minutes. Super 10. blend. super 10 blend. 100% whole grain flour and seed blend (spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat, and sorghum). a delicious and easy way to add whole grains to your baked goods without compromising texture. we especially love adding to sandwich breads, dinner rolls, and waffles. Cover the dough tightly and place in the refrigerator for up to 12 hours. remove from the refrigerator and allow the dough to fully rise for 2 more hours. continue with step 6. grain cereal: use dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal. In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. add the flours and salt. mix the dough by hand in the bowl to form a shaggy dough. cover with a damp towel or plastic wrap and let rest for 30 minutes.
Easy Multigrain Bread Recipe King Arthur Baking Cover the dough tightly and place in the refrigerator for up to 12 hours. remove from the refrigerator and allow the dough to fully rise for 2 more hours. continue with step 6. grain cereal: use dry multigrain cereal that you would use to make hot cereal, such as 5 grain, 7 grain, or 10 grain cereal. In a large bowl, mix the starter, water, honey, and oil with a dough whisk or fork. add the flours and salt. mix the dough by hand in the bowl to form a shaggy dough. cover with a damp towel or plastic wrap and let rest for 30 minutes.
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