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Home / The Perennial Test Kitchen / Beth Dooley's Kernza® Bread
Beth Dooley's Kernza® Bread

Beth Dooley's Kernza® Bread

Yields two 8-inch round loaves

Cook Time

Prep: 10 min

Total Work: 15 min. 

Total Proofing Time: 3 hours

Baking: 45 min. 

Total: 4 hours 10 min. 

Equipment Needed

  • Mixing Bowl
  • Rubber Spatula
  • Bench Scraper
  • Medium Sheet Pan
  • Resting Rack

Ingredients

  • 1Tbsp. active dry yeast
  • 2 ½ cups warm water
  • 3 Tbsp. honey
  • 1 Tbsp. coarse salt
  • 2 Tbsp. hazelnut oil
  • 2 cups Kernza flour
  • 3 to 4 cups whole wheat flour

Method

  1. In a large bowl, dissolve the yeast in ½ cup of the warm water. Stir in the honey, salt and oil. Stir in the Kernza flour and then add the wheat flour, cup by cup until the dough becomes too hard to stir. 
  2. Dust a work surface with the wheat flour and turn out the dough onto the prepared surface and knead the dough until it becomes smooth and loses some of its tackiness, about 8 to 10 minutes. Turn the dough into a greased bowl and cover with a clean kitchen towel. Let the dough rise until double in volume, about 2 hours.
  3. Punch the dough down, then shape it into two round 8-inch loaves and place on a greased baking sheet. Cover the loaves with a clean kitchen towel and let rise until the dough nearly doubles in size, about 1 hour. Preheat the oven to 350 F. 
  4. Bake off the loaves until they sound hollow when tapped, about 45 mins.

3 comments

Oct 05, 2020 • Posted by John Mundinger

I’m curious about the proportion of flours, Kernza relative to conventional whole wheat. What is the largest percentage of Kernza have you tried and how was the structure of the finished loaf?

Sep 09, 2020 • Posted by Brian

Hi Paul,

Thanks for the input. We will amend this recipe to include weights as soon as possible.

Thanks,
Brian
Perennial Pantry

Sep 09, 2020 • Posted by PAUL SIEGEL

Any chance of getting recipes to include weights along with volumes of ingredients?

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