Harvest Grain Sandwich Loaf

Harvest Grain Sandwich Loaf

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Years ago, a friend of mine gave me a gift certificate to King Arthur Flour for Christmas, and thus started my love for that company. I have been using their products ever since. This Harvest Grain Sandwich Loaf uses their Harvest Grains Blend which I love to add to my whole wheat bread recipes.

King Arthur Harvest Grains Blend

The mixture includes whole oat berries, millet, rye flakes, and wheat flakes, as well as four seeds: flax, poppy, sesame, and sunflower. This bread stays soft and makes perfect breakfast toast or sandwich bread.

 

Ingredients Needed to Make Harvest Grain Sandwich Loaf

  • warm water
  • small-curd cottage cheese
  • honey
  • vegetable oil
  • kosher salt
  • large egg
  • all-purpose flour
  • whole wheat flour
  • Harvest Grains Blend –
  • wheat germ
  • yellow cornmeal
  • instant yeast
  • egg white + water to make egg wash
  • sesame seeds for topping

Instructions for Making This Recipe

Begin by gathering all your ingredients and having them close at hand on the counter or table.

In a large mixing bowl using a dough hook, add water, cottage cheese, honey, vegetable oil, kosher salt, egg, and 2 cups all-purpose flour. Mix together until smooth.

In a small bowl, combine whole wheat flour, Harvest Grains Blend, wheat germ, cornmeal, and yeast. Gradually add to wet mixture to make a soft dough.

Continue kneading with dough hook or turn out onto a floured surface to knead by hand. Knead until smooth and elastic, about 5-8 minutes. Sometimes I prefer to knead my dough by hand, but it’s completely up to you.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 60-90 minutes.

When dough has doubled, gently punch down. Let rest for 10 minutes.

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Shape into a loaf, by rolling or patting it into a rectangle large enough to fit the pan. Then starting with one long edge, roll up, cinnamon roll style. Pinch edges to seal and tuck ends under. Place seam side down in a lightly greased loaf pan. Cover and let rise until double, 40-60 minutes.

Cover bread dough with either plastic wrap, sprayed with baking spray or a light cotton tea towel, making sure to cover all areas of the dough to protect it from air drying.

In a small bowl, beat egg white and water to make an egg wash. Brush the egg mixture over the top of the dough. Sprinkle with sesame seeds.

Harvest Grain Loaf before Cutting

Bake in a preheated 350 degree oven for 30-40 minutes or until golden brown. Remove from pan to cool on a wire rack. Makes 1 loaf.

See more Bread Recipes Here.

Recipe for Harvest Grain Loaf

Harvest Grain Sandwich Loaf

This Harvest Grain Sandwich Loaf uses King Arthur's Harvest Grains Blend which I love to add to my whole wheat bread recipes. It stays soft and makes perfect breakfast toast or sandwich bread.
5 from 1 vote
Print Rate
Course: Breads
Cuisine: American
Keyword: Harvest Grain Blends, Sandwich Bread, Wheat Flour, Wheat Germ
Prep Time: 40 minutes
Cook Time: 40 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 12

Equipment

KitchenAid Mixer
Measuring Tools
Polish Pottery Bowl
USA Loaf Pan

Ingredients

  • 1/2 cup warm water
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup Harvest Grains Blend Buy Here.
  • 1/4 cup wheat germ
  • 1/4 cup yellow cornmeal
  • 1 tablespoon instant yeast
  • 1 large egg white + 2 tablespoons water for egg wash
  • 1 tablespoon sesame seeds for topping

Instructions

  • Begin by gathering all your ingredients and having them close at hand on the counter or table.
  • In a large mixing bowl with dough hook, add water, cottage cheese, honey, vegetable oil, kosher salt, egg, and 2 cups all-purpose flour. Mix together until smooth.
  • In a small bowl, combine whole wheat flour, Harvest Grains Blend, wheat germ, cornmeal, and yeast. Gradually add to wet mixture to make a soft dough.
  • Continue kneading with dough hook or turn out onto a floured surface to knead by hand. Knead until smooth and elastic, about 5-8 minutes.
  • Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 60-90 minutes.
  • When dough has doubled, gently punch down dough. Let rest for 10 minutes. Shape into loaf, by rolling or patting it into a rectangle large enough to fit the pan. Then starting with one long edge, roll up, cinnamon roll style. Pinch edges to seal and tuck ends under. Place seam side down in a lightly greased loaf pan. Cover and let rise until double, between 40-60 minutes.
  • In a small bowl, beat egg white and water to make egg wash. Brush the egg mixture over the top of the dough. Sprinkle with sesame seeds.
  • Bake in a preheated 350 degree oven for 30-40 minutes or until golden brown. Remove from pan to cool on a wire rack. Makes 1 loaf.

Nutrition

Calories: 200kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 126mg | Fiber: 3g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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