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 BREAD

Steps:

• Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
• Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
• Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
• Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
• Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.

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.

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.

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

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 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.

GOLDEN HARVEST BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
• In medium bowl, mix pineapple (with juice), oil and egg. 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 cooling rack. Cool completely, about 1 hour, before slicing.