This recipe from Beth Dooley makes two beautiful round loaves using a straightforward yeast bread method. Kernza flour and hazelnut oil give the bread a distinctive, nutty aroma.
Beth Dooley's Kernza® Bread
Servings
Yields two 8-inch round loaves
Prep Time
10
Cook Time
4
A simple yeast bread with Kernza flour and hazelnut oil. Makes two round loaves with a tender, honey-sweetened crumb.Author: Joe Kaplan
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
Directions
- In a large bowl, dissolve the yeast in ½ cup of the warm water. Stir in the remaining water, 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.
- 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.
- 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.
- Bake off the loaves until they sound hollow when tapped, about 45 mins.
Meg Nielsen
I am exploring baking with Kernza flour and want more recipes.
Meg Nielsen
I am exploring baking with Kernza flour and want more recipes.
Judy
I’ve been using 100% Kernza flour for mini muffins and small breads with great success. The kernza is so sweet!
Chris Kimber
I think there is a slight typo on the recipe. I think the second sentence in Methods #1 should say “Stir in the REMAINING WATER, honey, salt and oil.”
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?