Yields two 1 1/2 pound loaves
- Grind 25 ounces wheat. Spring wheat is preferred but Hard Red Winter works as well. (50% Spelt or Kumet can be substituted for the wheat but hydration will need to be adjusted). Yield approximately 24.5 ounces of flour.
- Add 1.2 ounces of Vital Wheat Gluten.
Mix together:
· 16 ounces flour mixture.
· 2 teaspoons Yeast.
· 16 ounces Water.
· Cover and ferment for 4 hours.
Make Raisin Juice and Brown Rice.
- 75 grams Brown Rice cooked with 150 grams water yield 6 ounces
- ½ cup raisin soaked in ½ cup water for 1 hour. Place in blender and blend into a pulpy liquid.
Combine:
- All of the sponge from above.
- 8 ounces flour mixture.
- 1 ½ teaspoon Salt.
- 1 teaspoon Yeast.
- 2 ounces Honey.
- 2 ounces Raisin Juice.
- 6 ounces cooked Brown Rice.
- Mix and knead with dough hook for 12 minutes.
Place in greased container and allow to proof for 90 minutes or until doubled.
Divide and shape. Place into greased loaf pans and proof for 60 to 90 minutes until doubled and crests pan; domed but not expanded past pans.
Bake at 350° for 20 minutes. Rotated pans and continue baking for an additional 20 minutes. Internal temperature should be 185°.
Remove from pans and cool on wire racks for 90 minutes.
No comments:
Post a Comment