Mix Grain Blend with Bread Recipe for Added Crunch

Gazette, The; Colorado Springs, Colo. › April 13, 2007

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Summary

It was great to learn some new bread-baking techniques at the King Arthur Flour classes in February. But I learned more than that. Teacher Carolyn Hack showed us a couple of nifty products that I thought you might like to know about, and I discovered another on my own.

The first is Harvest Grains Blend, which Hack added to one of the loaves she was baking that day. It's a mixture of whole oat berries, millet, rye flakes and wheat flakes -- for texture; and flax, poppy, sesame and sunflower seeds -- for crunch and flavor. The mix takes the place of part of the flour in bread recipes.

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Mix Grain Blend with Bread Recipe for Added Crunch

"This is one of our newer items," she said. "It's best to soak (it) before adding to bread dough. Otherwise it's like eating bread with birdseed in...

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