John Mundinger adapted the "Honey Whole Wheat" recipe from Bob's Red Mill, converting it to sourdough and swapping in Kernza flour. The result is a tender, honey-kissed loaf with a wonderfully complex crumb.
Honey Kernza®
Servings
One two pound loaf of bread
Cook Time
24 hours
Ingredients
- 200 grams water (3/4 cup + 1 T)
- 200 grams scalded milk (3/4 cup + 1 T)
-
200 grams Kernza Flour (1 3/4 cup)
- 100 grams whole wheat flour (7/8 cup)
- 200 grams All Purpose flour (1 3/4 cup)
- 30 grams honey (2 T)
- 2 T unsalted butter
- 75 grams ripe sourdough starter (1/3 cup)
- 9 grams sea salt (1 t)
Directions
- Heat milk to 180 degrees
- Melt the butter with the honey and add to the scalded milk.
- Add the water to the milk mixture.
- After the milk mixture has cooled to lukewarm temperature, stir in the Kernza
- whole wheat and 100 grams of AP flour. Let stand for 2 hours.
- Blend 75 grams of ripe sourdough starter into the previous mixture.
- Mix the salt into the remaining AP flour (100 grams) and blend into the dough. Mix 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 lightly oiled and dusted loaf pan. Cover and let stand for about an hour, until the dough has doubled in volume.
- Tent the loaf pan with a sheet of tinfoil, shaped to the pan. Place in a cold oven.*
- Heat the oven to 425 degrees F. Begin timing when the oven has come up to temperature.
- Bake for 25 minutes, remove the tinfoil and bake for an additional 25 minutes, or until the internal temperature of the bread is 200 to 205 degrees, F.**
Recipe Note
*The cold start, rather than, beginning in a pre-heated oven is optional. I prefer to bake this recipe in a terra cotta loaf pan for which the manufacturer recommends a cold start to avoid thermal shock. **Baking time will vary, depending on oven performance.The recipe could be baked using one package of active yeast instead of the sourdough starter. If so, begin by scalding the milk, mixing in the butter and honey and letting the mixture cool to room temperature. When the milk is cooled to lukewarm, add the yeast and let stand for 10 to 15 minutes. Then, mix all of the ingredients, knead well and let stand for about 2 hours. When the dough has doubled, continue with shaping the dough.
Christopher
Hi Kate,
You should be fine with a normal metal loaf pan.
Happy Baking,
Christopher
Kate Soehnlen
I have a question – can the loaf be baked in either a ceramic loaf pan or a metal one? I don’t have a terracotta loaf pan and they’re kind of pricey.
Thanks for your help.