Sourdough with Honey, Kamut and Einkorn

The combination of  Kamut and Einkorn makes a great tasting loaf of bread.  These two grains are two of the most nutritious grains/flour available.  Each has a mild whole wheat taste and together, along with a splash of honey, make some seriously good bread.  

 

Add sourdough and the bread sings healthy, chewy, 100% whole wheat goodness. This sourdough recipe would be considered an enriched sourdough because of the added honey and butter/oil used in the recipe. Basic sourdough uses only flour, water, salt and yeast (starter).

 

Sourdough can have a mild or a stronger taste, depending on your starter and the length of time you allow the dough to ferment.  

 

This recipe makes 2 loaves of great sourdough bread.

Ingredients

3 cups Kamut flour

3 cups Einkorn flour

1/4 cup ground flax (optional)

1 cup active starter

2 1/2 cup warm water

2 TBS honey

1 TBS coconut oil

1 TBS butter

3 tsp salt

 

 

Directions

This recipe uses a rest for the first part of the mixing/rising process.  Sourdough raises much more slowly than doughs with commercial yeast. Sourdough will raise better and faster if the room temperature is above 72-75 degrees. Be patient. Good sourdough bread takes time and time creates flavor.

 

Mix  (Part 1 - by hand)

Mix together the water and the starter.  Add all flour and mix until just combined.  Let this initial dough rest for 30-40 minutes to allow the flour and water to soak and the starter to begin activating the dough.

 

Mix  (Part 2 ) - Add: (oil and butter are optional)

2 TBS honey

1 TBS coconut oil

1 TBS butter

3 tsp salt (mix with 1 TBS water)

1/4 cup ground flax (flax will help bind the dough better, but is entirely optional)

 

The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.

 

Combine these ingredients until well combined.  If mixing by hand, squeeze the dough with fingers as the other ingredients are added until the dough comes together.  Dough should be soft, but not sticky.  Add a bit more flour if too soft, or a bit more water if the dough is too stiff.

 

2nd Rise (use either method)

Method 1 - Knead the dough for 4-5 minutes only.  Einkorn does not need a longer knead and will become more sticky as the dough is kneaded.  Don't be tempted to add more flour. Let rest for 1-2 hours or until you can see the dough beginning to rise and become soft and airy.

 

Method 2 - Let the dough rest for 2 hours.  Every 30 minutes, stretch the dough 3-4x.  Put your hand all the way to the bottom of the dough and pull the dough up and over itself.  Turn 1/4 turn and repeat 3 more times.  Notice as the dough progresses through each stretch, it becomes more soft, extensible, and when stretched, how the gluten is strengthened each time. 

 

3rd Rise

Carefully scrape the dough onto the counter and divide the loaves into equal parts.  Pull the dough over itself from the sides and from the front and back. This creates tention in the dough.  Let rest for 20-30 minutes.  Repeat the last step again and form loaves and place into greased pans or on floured surface if baking without pans.  Let rise another 60 minutes or until loaves are soft and  higher/larger.  

 

Pre-heat the oven to 350 degrees and slash the loaves if you'd like.  Let rise until dough is about 1/2 - 1 inch above the pan, 30-60 more minutes.

 

Bake for 30 minutes at 350 degrees or until the loaves are nice and brown.

 

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