* Exported from MasterCook *
Bread, Apple-Oat-Barley
Recipe By : King Arthur Baking Co.
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Fruit
Grains Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup rolled oats -- Note: *, (50g)
1/2 cup barley flakes -- Note: *, (46g)
2 cups water -- boiling, (454g)
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons flax -- milled, (14g) or 1 Tbsp vegetable oil, (11g)
2 tablespoons vital wheat gluten -- (18g)
1/4 cup Dry Milk -- (28g)
2 3/4 cups Whole Wheat Flour -- 100% White, (312g)
1/2 cup apples -- dried, chopped, (43g)
3/4 cup cinnamon chips -- (128g) or 3/4C (67g)
cinnamon sweet bits, optional
This hearty whole-grain bread features oats, barley, and whole wheat
backed up by both apples and cinnamon. Bake it in a freeform round
or, for more support, a loaf pan. Either way, you'll find this is a
delicious loaf for both sandwiches and toast.
Note *: Or use all oats, or all barley.
PREP: 20 mins
BAKE: 35 to 40 mins
TOTAL: 3:45
Place the oats and barley in a bowl (or the bucket of a bread
machine) and pour the boiling water over them.
Cool to lukewarm, about 20 minutes, and stir in the remaining
ingredients, except the apples and cinnamon chips or bits.
Stir, then knead to make a soft, slightly sticky dough (or allow to
go through the dough cycle of a bread machine). If you're kneading by
hand and the dough is very sticky, allow it to rest for 15 minutes
before adding more flour.
Add the apples and cinnamon chips or bits at the end of the kneading
process, or when indicated by the bread machine.
Let the dough rise, covered, for 1 hour, until it's puffy.
Turn the dough out onto a lightly greased work surface, knead gently,
then form into a loaf or ball.
Place on a greased or parchment-lined baking sheet, or in a greased
9" x 5" loaf pan.
Cover and let rise until almost doubled in bulk, 1 to 1 1/2 hours.
Preheat the oven to 400F while dough is rising.
Bake the bread for 35 to 40 minutes, until it's deep brown and sounds
hollow when thumped on the bottom. An instant-read thermometer
inserted into the center of the loaf will register 205F.
Remove it from the oven, cool in the pan for 10 minutes, then turn it
out of the pan onto a rack to cool completely.
Store, well-wrapped, for 5 days at room temperature, or freeze for up
to 3 months.
S(Internet address):
https://www.kingarthurbaking.com/recipes/apple-oat-barley-bread-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 4g Fat (24.0%
calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 191mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat.
NOTES : 2020 - 1024