John Mundinger adapted his cranberry-orange sourdough recipe into this bright blueberry-lemon variation, substituting Kernza for a portion of the whole grain flour. A long, slow ferment develops complex flavor.
Blueberry-Lemon Kernza®
John Mundinger
1 two pound loaf of bread
24 hours
A slow-fermented sourdough loaf with fresh lemon zest and dried blueberries woven throughout.
Ingredients
- Zest of 2 lemons
- 400 grams (1 3/4 cup) liquid, juice of 2 lemons plus water
- 150 grams (1 1/3 cup) whole wheat flour
- 150 grams (1 1/3 cup) Kamut flour
- 100 grams (7/8 cup) Kernza Flour
- 100 grams (7/8 cup) AP flour
- 75 grams (1/3 cup) starter
- 2 T unsalted butter
- 30 grams (2 T) honey
- 9 grams (1 t) salt
- ½ cup chopped pecans, toasted
- ½ cup dried blueberries
Directions
- Chop the pecans, toast in a dry frying pan over medium heat. Set aside.
- Zest 2 lemons and set aside. (Meyer lemons preferred)
- Juice 2 lemons and add sufficient water to make 400 grams liquid.
- Melt the butter. Stir the butter, honey and lemon zest into the liquid.
- Stir the whole wheat, Kamut and Kernza flour into the liquid and let rest for 2 hours (autolyse).
- Stir the starter into the dough.
- Stir the dried blueberries and chopped pecans into the dough.
- Blend the salt into the AP flour and mix into the dough until the flour is completely incorporated. Cover and let stand for 30 minutes.
- Do a series of 4 or 5 “stretch & folds” at 30 minute intervals, resting the dough in between.
- Cover and let the dough stand at room temperature for an additional 2 to 4 hours. Then refrigerate the dough and bulk ferment for another 12 hours. During the bulk ferment, the dough should about double in volume.*
- Remove the dough from the refrigerator, degas the dough and shape the dough. Place the dough into a proofing basket that has been dusted with rice flour. Cover and let stand for about an hour or until the dough has doubled in volume.
- Place the baking vessel (clay baker or dutch over) in the oven. Preheat the oven to 450 degrees F.
- Remove the pre-heated base of the baking vessel from the oven, place the dough onto the base, cover and return to the oven for 25 minutes. I used a clay baker for this loaf and transferred the dough to the baker on a piece of parchment to avoid blueberry stains on the baker.
- Remove the cover and bake for an additional 20 minutes.** The bread is done when the internal temperature reaches 200 to 205 degrees F.***
- Remove from the oven. Let cool for one hour and savor your handiwork.