Golden Grains Bread
Category: Bread
Prep time : 20 min
Cook time : 45 min
Total time : 1 day
Makes: 1 8.5x4.5 loaf
Scale recipe by: ×
2 C (240g) King Arthur Unbleached All-Purpose Flour
1 1/4 C (141g) King Arthur Whole Wheat Flour
2/3 C (109g) King Arthur Semolina Flour, plus more for sprinkling
1 C (151g) King Arthur Harvest Grains Blend
1 2/3 C (378g) water
3 Tbsp (37g) olive oil
3 Tbsp (27g) Non-Diastatic Malt Powder
2 1/4 tsp (7g) SAF Red Instant Yeast
2 tsp (12g) table salt
Combine all ingredients and mix and knead to form a smooth, slightly sticky dough. Adjust with flour or water as needed.
Cover and let rise for 45–60 minutes, until puffy and doubled.
Lightly grease base of a Long Covered Baker and sprinkle with semolina.
On lightly floured surface, deflate dough and shape into a log. Place in pan, cover, and let rise for about 1 hour, until it crests 1" over rim. Toward end of rise, preheat oven to 400°F with rack in center.
Use a bread lame to slash the top with three diagonal cuts.
Cover with lid and bake for 30 minutes. Remove lid and bake 10–15 minutes more, until golden brown and internal temperature reaches 190°F.
Remove from oven and turn bread onto a wire rack to cool completely.
Cover and let rise for 45–60 minutes, until puffy and doubled.
Lightly grease base of a Long Covered Baker and sprinkle with semolina.
On lightly floured surface, deflate dough and shape into a log. Place in pan, cover, and let rise for about 1 hour, until it crests 1" over rim. Toward end of rise, preheat oven to 400°F with rack in center.
Use a bread lame to slash the top with three diagonal cuts.
Cover with lid and bake for 30 minutes. Remove lid and bake 10–15 minutes more, until golden brown and internal temperature reaches 190°F.
Remove from oven and turn bread onto a wire rack to cool completely.
King Arthur
Submitted by Darren on 2026-06-28