Tailored from the previous household recipe and Laurel’s kitchen complete wheat bread. I lastly obtained a 9×4 Pullman pan.
1 c heat water
1.5 tsp ADY
3 c flour (half kamut, half a mix of prairie gold and a few leftover from the final bake I feel it was spelt)
2 TBSP EVOO
2 TBSP honey
2 tsp gluten
1/2 tsp salt
Activate yeast in heat water with a little bit of honey. Combine water and a pair of c flour, oil, honey, gluten and let sit ~10 min. Knead in remaining cup of flour, knead about 15 min by hand. It’s a very stiff dough.
Cowl and let rise ~40 min. I put it exterior with a decent lid on the bowl, it’s round 85 out. Press it down, reshape right into a ball, rise once more ~25 min. Form into loaf, place in properly oiled pan, cowl, rise ~40 min. Bake, coated, at 425 for 10 min, drop temp to 325 and bake for 35 min.
Had a smooth crumb and crust and superb taste, however just a little quick for the pan measurement. Subsequent time I’ll strive with 4.5 c flour, however then I could must bake with the lid off. Additionally will knead just a little longer, I desire a bit extra gluten improvement. The kamut mills into very high quality granular flour however the spelt and arduous white wheat had respectable sized bran flakes.
