* Exported from MasterCook *
Bread, Multigrain Pumpkin Cranberry
Recipe By :Reeni
Serving Size : 0 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bread flour -- (160g)
1/2 cup rye flour -- (79g)
2 cups white whole wheat flour -- (300g)
2 3/4 teaspoons instant yeast -- (6g)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 teaspoons salt -- (10g)
1 cup canned pumpkin puree
1 tablespoon brown sugar -- (15g)
2 tablespoons olive oil -- (17g)
1/2 cup sweetened cranberries -- (77g)
1/2 cup buttermilk -- ( you can make your own by
adding 1/2 tablespoon vinegar in 1/2 cup milk and stand for 5 minutes)
2 tablespoons water
1. In the bowl of kitchen aid stand mixer attached with paddle
attachment add yeast, rye, bread and white whole wheat flour mixture,
buttermilk, pumpkin, sugar, salt and rest of ingredients and mix
everything for 3 min. Then add cranberries and mix very well to
incorporate into the dough. Then change to dough hook and knead the
dough for about 8 min or until the dough starts leaves from the sides
and form a ball. Then transfer the dough to well floured area and
knead for another 5 min or until they become shiny, supple, non
sticky dough. The dough should pass the window pane test and register
77 to 81F. If you are kneading by hand it takes about 15 min of kneading.
2. Place the dough in a lightly greased bowl, cover the bowl, and
allow it to rise till it's expanded and looks somewhat puffy, about 90 min.
3. Lightly grease a 9" x 4" x 3", 1.5 lb. commercial loaf pan.
Transfer the dough into a board and gently shape the dough into a
smooth log, and settle it into the pan, smooth side up.
In a bowl mix everything including flour, buttermilk, spices, salt
and sugar. Knead into a soft tacky dough. After 90 min, dough
doubles in volume. Spread it into rectangle and then roll from one
side into a light roll. Place it in a well greased loaf pan and set
aside for 90 min.
4. Cover the pan with lightly greased plastic wrap, and allow the
loaf to rise till it's crowned over the rim of the pan by about 3/4?,
about 90 min. Don't let it rise too high; it'll continue to rise as
it bakes. Towards the end of the rising time, preheat the oven to
350F. When you are ready for baking score the bread and lightly
apply the egg wash on the loaf so that you get the shiny color after baking.
After rising for 90 min. Brush with egg wash and score them, then
bake it into 350F preheated oven for 60 min or until it registers 200F.
5. Bake the bread for 60 min. Lightly tent it with aluminum foil,
and bake for an additional 15 min, or until the center registers 200F
on an instant-read thermometer. Remove it from the oven and turn it
out of the pan onto a rack.
6. Slice and serve when the bread cools down to room temp.
7. Enjoy with your favorite spread.
NOTE: This recipe is inspired from King Arthur Flour
Yield: 1 loaf
Source:
"Cinnamon Spice and Everything Nice"
Start to Finish Time:
"4:15"
T(cook):
"4:00"
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Per Serving (excluding unknown items): 1032 Calories; 32g Fat (27.6%
calories from fat); 29g Protein; 159g Carbohydrate; 6g Dietary Fiber;
4mg Cholesterol; 3340mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.