Harvestbread Recipes

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

MULTIGRAIN HARVEST BREAD RECIPE

Steps:

• Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
• Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
• In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
• Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
• Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
• Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.
• . Place the soaked seeds into the dough. If the seeds have any extra water on top, strain before you add it to the dough.
• Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don't see any more patches of flour, stop kneading the dough.
• Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
• 10. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.
• 11. . After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don't have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
• 12. Remove the proofed dough onto a floured surface and divide it into halves.
• 13. Shape each piece of dough into squares, then fold in each corner of the square towards the center.
• 14. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
• 15. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
• 16. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
• 17. (optional) Using a sharp blade make a few decorative slits into the top of the dough.
• 18. Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
• Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
• 19. Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
• 20. The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

HOMEMADE AUTUMN BREAD

Steps:

• Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
• In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
• Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
• Divide the batter between the 2 pans.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
• Serve warm or at room temperature.

HARVEST BREAD

Steps:

• This makes an 1 1/2 pound loaf.
• Add the ingredients to the machine according to manufactures directions.
• Select whole grain cycle or basic white bread cycle.

NO-KNEAD HARVEST BREAD

Steps:

• In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

HARVEST LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top.
• Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.
• to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.