Inspired by Peter Reinhart’s Light Wheat Bread recipe. The differences include:
natural leaven rather than commercial yeast
larger proportion of whole grain wheat
heirloom or ancient wheat instead of conventional wheat
kefir/yogurt instead of milk powder (my inventory issues, not a performance decision)
265g all purpose flour or bread flour (2 cups)
265g whole grain einkorn flour (2 cups)
80g leaven (1/3 cup)
280g water (~1 1/4 cups)
3 Tbsp plain kefir milk, yogurt, sour cream or creme fraiche
2 Tbsp melted butter
1 1/2 Tbsp sugar or honey
1 1/2 tsp salt
Mix all ingredients and knead for 10 minutes. Slowly add more flour if too sticky.
Grease a bowl and place the ball of dough in the bowl. Cover with plastic and let rise 6-8 hours. (My dough rose 7 hours at 73’F.)
Scrape dough out onto a floured surface. Press it into a long and narrow rectangle. Roll the dough by picking up a short side of the rectangle. Press as you roll, until you have a thick tube that is a bit shorter than a loaf pan.
Grease a loaf pan and place the tube of dough seam-side down into the pan.
Cover and proof for 1 1/2 to 2 1/2 hours. (My dough went 2 hours at 75 F)
Preheat oven to 350 F
Bake the bread for 30 minutes in the loaf pan on a cookie sheet. Rotate the pan and bake an additional 15-30 minutes. You may want to cover with foil for last 15 minutes.
Aim for 190 F interior.
Remove from pan and let cool on a rack at least 30 minutes before slicing.
Start of bulk:
End of bulk:
Start of proof:
End of proof: