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IN THE TEST KITCHEN: Harvest Grains Ciabatta: Submitted by: Robert Losee | Date Added: 14 Nov 2011
Listed in: Breads / Yeast

1 cup white whole wheat flour
cup cool water
pinch of instant yeast

all of the starter (above)
2 1cups unbleached bread flour Flour
cup barley flour
2 teaspoons malted barley flour
1 Tablespoon vital wheat gluten
1 Tablespoon dark brown sugar or 2 teaspoon malted barley flour or 1 teaspoon barley malt syrup

1 teaspoons instant yeast
1 tablespoon sugar
1 teaspoons salt
1 tablespoon Baker's Special Dry Milk or nonfat dry milk
cup lukewarm water
2 tablespoons olive oil
¾ cup Harvest Grains Blend

Cooking Instructions

Hands-on time: 20 mins. to 30 mins.
Baking time: 20 mins. to 25 mins.
Total time: 15 hrs 10 mins. to 18 hrs 55 mins.
Yield: two 11" loaves

This is based on a King Arthur Flour recipe for Harvest Grains Ciabatta. It's very similar to Hy-Vee's (a Midwest grocery store chain) Take and Bake Artisan Multigrain Ciabatta Rolls. Instead of Harvest Grain Blend the ingredient's list includes: cracked wheat, corn grits, barley flakes, rolled oats, sesame seeds, flax seeds, millet, and quinoa.

Ingredients for Hy-Vee Take and Bake: unbleached bread flour (wheat flour, malted barley flour), water, multigrain mix (rye flour, cracked wheat, corn grits, barley flakes, rolled oats, rye malt, sesame seeds, flax seed, millet, wheat flour, wheat gluten, malted barley flour, malted barley extract, spices, ...), salt, dry malt (malted barley, wheat flour, dextrose), wheat flour, ascorbic acid, rye flour, yeast.

1) Combine the starter ingredients and stir till cohesive. Cover and let rest at room temperature overnight, or for up to about 15 hours. The mixture will be bubbly.

2) Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough. Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl. Or prepare dough in the bread machine set on the dough cycle.

3) Once the dough is kneaded, add the Harvest Grains Blend, mixing just till it's well distributed. If you're using a bread machine, add the grains blend at the beep. If you're kneading in a stand mixer, add and knead for about 30 seconds, just to combine.

4) Place the dough in a lightly greased rising container (or leave it in your bread machine), and allow it to rise for 90 minutes, till it's doubled in size. If it's in the bread machine, remove the dough at the end of the dough cycle.

5) Gently deflate the dough, and divide it in half.

6) Shape each half into a 10" log.

7) Place the logs on a large, lightly greased (or parchment-lined) baking sheet, leaving about 5" between them.

8) Cover and let rise for 60 to 90 minutes, till very puffy. Towards the end of the rising time, preheat the oven to 425F.

9) Spray the loaves with lukewarm water, and place them in the oven. Bake for 20 to 25 minutes, or until they're golden brown.

10) Remove from the oven, and cool on a rack.

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