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®
John Mundinger
One two pound loaf of bread
24 hours
A honey-sweetened sourdough loaf where Kernza replaces the whole wheat flour. Soft crumb with a gentle sweetness.
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.**
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.