One two pound loaf of bread
12 to 24 hours, depending on how the dough is proofed
- Kitchen Scale
- 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)
This recipe is an adaptation of the “Honey Whole Wheat” recipe that is found on the packaging for Bob’s Red Mill Stoneground Whole Wheat. The recipe was first converted to sourdough and revised again by substituting Kernza for the whole wheat flour. Honey Kernza is sweeter and has a nutty, more complex flavored compared with Honey Whole Wheat.
The posted recipe is the second attempt to bake Honey Kernza. The initial attempt was a straight conversion from the base recipe, substituting 250 grams of Kernza for 250 grams of whole wheat, and mixed at 72% hydration. For the second attempt, I reduced the Kernza and AP to 200 grams and added 100 grams of whole wheat. I also increased the hydration to 80%. The result was better gluten development.
- 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.**
*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.