#harvest bread

[sillyvisionbakes]

Yellowjackets Themed Harvest Bread Piece

Pre baking

[theearthygrimoire]

Harvest Bread Recipe (for College Students!)

If you’re like me and love harvest season (especially the Harvest Festival!), but are student with limited resources as far as cooking goes, you’ll be looking for a simple bread recipe that could be baked in a dorm.

I’m not sure about ya’ll universities, but mine allows me to have a crockpot/slow cooker in the dorm as well as a microwave. So here is a recipe for harvest bread that is perfect for dorm cooking!

Ingredients

3 cups flour

3/4 teaspoon yeast

1 1/4 teaspoon salt

1 1/2 cups warm water 

olive oil

Supplies

Large bowl

parchment paper

slow cooker/crockpot

Steps to Make Dough

Add flour, yeast and salt to your bowl

Stir it all thoroughly

Add your water to the mixture 

Stir until dough forms

Lightly oil the outside of the dough ball

cover bowl with plastic wrap

Let rise for 6-8 hours is a warm dark space

fold dough in on itself on an oiled counter top

Let rise for another hour

Steps to Bake Loaf

Set your slow cooker to it’s highest setting

Place shaped loaf on top of parchment paper in slow cooker

Cover with lid

Check loaf after 1 hour, since baking time varies if it is not cooked after 1 hour, check every 15-30 minutes until done.

Let cool and Enjoy!

Thanks for reading! hope you guys have as fun of a harvest season as I do!

[everydayecclecticwitch]

Finally made bread again! No-knead Harvest bread, recipe from simplysogood.com. I did make some modifications. I used dried blueberries as the fruit and flax instead of pumpkin seeds.

[kitchensinkblog]

No-knead Harvest Bread

The walnuts, cranberries, almonds and pepitas give the bread a wonderful added flavour and texture. The overnight rise gives this bread really great flavour.

What to do:


3 ¼ cups King Arthur Unbleached All-Purpose Flour


1 cup King Arthur Whole Wheat Flour 


2 tsp salt


½ tsp instant yeast


1 ¾ cups cool water


¾ cup dried cranberries


½ cup chopped walnuts


¼ cup sliced almonds


2 tbsp pepitas


1 cup coarsely chopped pecans or walnuts

What you need:


Mix the flours, salt, yeast, and water in a large bowl.

Stir, then use your hands to mix and form a sticky dough.


Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.


Cover the bowl with plastic wrap, and let it rest at room temperature overnight (for at least 8 hours), it will become bubbly and rise quite a bit, so use a large bowl.


Turn the dough out onto a lightly floured surface, and form it into a rustic oval to fit a 9" x 12" oval deep casserole dish with cover.


Place the dough in the lightly greased dish with the smooth side up.


Cover and let rise at room temperature for about 2 hours, until it becomes puffy.

It should rise noticeably, but it’s not a real high-riser.


Place the lid on the pan, and put the bread in the cold oven.

Set the oven temperature to 450°F. 


Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in colour, and an instant-read thermometer inserted into the centre registers about 205°F.

Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Inspired by http://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe

[iceteagrl]

Decorative Harvest Wheat Sheaf Bread with Mouse