When baking sourdough bread, bakers usually turn out to be hyper-focused solely on the bread-making course of, overlooking the provenance of the flour we’re working with. And as bakers, we really are available in fairly late within the recreation when contemplating the journey from seed to loaf. It’s a comparatively small half to play in comparison with the researchers and breeders making grain obtainable; the farmers cultivating their land, enriching their soil, rising, harvesting, and cleansing the grain; and eventually, if not milling ourselves, the miller milling it into flour.
However each every now and then, a brand new grain, cereal, or on this case, wheatgrass, comes alongside that makes us step again and reexamine the complete chain—and Kernza did exactly that.
This comparatively new perennial wheatgrass has grown in reputation because of its dietary advantages, distinctive taste profile, and environmental sustainability. However maybe equally vital for us sourdough bread bakers, it has a novel taste profile that’s deliciously nutty and barely candy. Utilizing it makes for one heck of a loaf of bread.
On this recipe, I leverage Eric Pallant’s analysis on Kernza and freshly mill this wheatgrass with my residence grain mill and use the flour together with wheat to provide a scrumptious loaf of Kernza sourdough bread that’s as wholesome as delectable.
Actual fast, why ought to I bake with Kernza?
- Kernza is a sustainable crop: It helps an agricultural follow that improves soil well being.
- Distinctive taste: Kernza provides a scrumptious nutty and candy taste to bread.
- Elevated vitamin in comparison with trendy wheat: Entire-grain Kernza has higher protein, fiber, and minerals.
What Is Kernza?
Kernza is a perennial wheatgrass with exceptionally lengthy roots that reach deep into the soil, making it useful for ecological farming. Lengthy roots assist enhance the soil’s well being, and since it’s a perennial plant, it grows again annually with out replanting. It may be utilized in bread, brewing, and different baked items like crackers, cookies, and muffins.
Kernza has a decidedly nutty and candy taste and works properly in sourdough bread and different baked items. For bread particularly, typically, you’ll be able to simply use it as an alternative of wheat flour for as much as 20 to 30% of the whole flour.
You should definitely learn by means of the Bread Baker’s Information to Kernza for extra info on this scrumptious and revolutionary grain.
Flour and Seed Choice
Sourcing Kernza
You could find whole-grain Kernza on-line at Perennial Pantry, which additionally affords complete and sifted (white) Kernza flour. Moreover, Breadtopia has whole-grain Kernza available.
How To Freshly Mill Kernza
I had hassle milling Kernza with my KoMo Traditional grain mill. Kernza kernels are lengthy and slender in comparison with most kinds of wheat, that are shorter and fatter. Whereas the KoMo had hassle, the MockMill 100 residence grain mill milled the Kernza with out concern and fairly finely at that.
Load the hopper of your grain mill with 10 to 20g extra Kernza than referred to as for within the recipe, set it to the best mill setting, and mill till all of the flour is produced. I prefer to mill the Kernza very first thing within the morning and let it sit on the counter so it involves room temperature earlier than the autolyse.
See my information to milling recent flour at residence for tips about protecting the flour cool and one of the simplest ways to arrange your grain mill.
Golden Flaxseed
You need to use brown or golden flaxseed for this Kernza sourdough bread, although I at all times select the golden selection due to its hanging yellow shade. My favourite Is Bob’s Red Mill Organic Whole Golden Flaxseed.
If you do not have flaxseed or don’t prefer it, be happy to substitute it for white or black sesame seeds.
Baking Schedule
This Kernza sourdough bread is remodeled two days for elevated taste and a handy baking schedule. Nevertheless it’s additionally attainable to make it in a single day by permitting the dough to proof on the counter, formed and coated till the dough is puffy, relaxed, and passes the dough poke take a look at (about 2 to 4 hours, temperature relying).
Kernza Sourdough Bread Recipe
For tips about calculating baker’s percentages or modifying this components, see my put up on baker’s percentages (baker’s math).
Vitals
| Complete dough weight | 1,800 grams |
| Prefermented flour | 7.3% |
| Levain in ultimate dough | 19.5% |
| Hydration | 81.0% |
| Yield | Two 900g loaves |
Complete Method
Desired dough temperature: 78°F (25°C) (see my put up on the significance of dough temperature).
| Weight | Ingredient | Baker’s Share |
|---|---|---|
| 512g | Medium-protein bread flour (about 11.5% protein; Central Milling Artisan Baker’s Craft) | 55.0% |
| 279g | Freshly milled Kernza flour | 30.0% |
| 140g | Entire wheat flour (Cairnspring Entire Grain Expresso) | 15.0% |
| 65g | Golden flaxseed | 7.0% |
| 707g | Water 1 (levain, soaker, and autolyse) | 76.0% |
| 47g | Water 2 (combine) | 5.0% |
| 17g | Advantageous sea salt | 1.8% |
| 34g | Ripe sourdough starter, 100% hydration | 3.6% |
Extra Components
About ½ cup of rolled oats, for topping (optionally available)
Kernza Sourdough Bread Methodology
1. Put together the levain – 9:00 a.m.
Combine the components within the chart above in a jar (these are my favourite jars for a levain and even your starter) and depart them coated at a heat temperature, 74-76°F (23-24°C), to ripen for five hours.
2. Put together the seed soaker and freshly mill Kernza – 9:10 a.m.
| Weight | Ingredient | Baker’s proportion |
| 65g | Golden flaxseed | 100.0% |
| 75g | Water 1 (soaker) | 115.0% |
Combine the soaker components within the above chart in a jar and canopy them whereas the levain ripens. Attempt to submerge all of the seeds in water as greatest you’ll be able to.
Utilizing a house grain mill, freshly mill 279 grams of Kernza flour. Hold the flour on the counter after milling till referred to as for within the autolyse.
3. Autolyse – 1:30 p.m.
| Weight | Ingredient |
| 478g | White flour |
| 279g | Freshly milled Kernza flour |
| 106g | Entire wheat flour |
| 565g | Water 1 (autolyse) |
I exploit the autolyse method for this recipe to assist cut back the whole mixing time required, however I additionally discover it helps assist within the dough’s extensibility.
Heat or cool the autolyse water in order that the temperature of the combined dough meets the ultimate dough temperature (FDT) of 78°F (25°C) for this recipe. Place the flour and remaining water 1 (autolyse) in a big bowl. Use moist palms to combine till no dry bits stay; the dough will probably be shaggy and free. Use a bowl scraper to scrape down the perimeters of the bowl to maintain all of the dough in a single space on the backside. Cowl the bowl and place it close to your levain for half-hour.
4. Combine – 2:00 p.m.
| Weight | Ingredient |
| 140g | Golden flaxseed soaker |
| 47g | Water 2 (combine) |
| 17g | Advantageous sea salt |
| 168g | Ripe levain (from Step 1) |
Add the salt and levain to the highest of the dough in autolyse and use a splash of water 2 to moisten. With moist palms, combine completely. Kernza can really feel a bit of sticky when mixing, which is regular. Use moist palms or a dough whisk to assist make mixing simpler. Add the remaining water 2 if the dough looks like it could actually deal with it.
Subsequent, knead the dough for a couple of minutes utilizing both the slap and fold method or folds within the bowl. For this dough, I kneaded for about 5 minutes till the dough smoothed and have become elastic. Switch the dough again into the bowl.
With moistened palms, unfold the flaxseed soaker excessive and pinch it into the dough. Fold the dough over itself and proceed pinching till the entire seeds are combined completely. Switch the dough to a bulk fermentation container and canopy.
5. Bulk Fermentation – 2:30 p.m. to six:00 p.m. (3 hours half-hour)
At a heat room temperature, 74-76°F (23-24°C), bulk fermentation ought to take about 3 hours and half-hour.
This dough would require 3 units of stretches and folds throughout bulk fermentation. After the primary half-hour, moist your palms, seize the facet of the dough farthest from you, and stretch it over to the opposite facet. Rotate the bowl 180 levels and repeat. Then rotate the bowl 1 / 4 flip and stretch and fold that facet. Rotate the bowl 180 levels once more and end with a stretch and fold on the final facet. The dough needs to be neatly folded up within the bowl. Cowl and repeat these folds each half-hour for 3 units of stretches and folds. Then let the dough relaxation, coated, for the rest of bulk fermentation.
Learn by means of my information to the majority fermentation step for extra info on why this step is such an vital a part of the sourdough bread-making course of.
6. Divide and Preshape – 6:00 p.m.
After 3 hours and half-hour, the dough needs to be well-risen and puffy within the bulk fermentation container. Due to the excessive proportion of freshly milled flour and complete grains, the dough might not rise as excessive as a recipe with extra white flour. Will probably be able to divide when the highest of the dough is easy, bubbly, and the sting the place the dough meets the container is barely domed downward.
Fill a small bowl with water and place it subsequent to your work floor. Scrape the dough onto a clear counter and divide it into two equal items. With one moist hand and a bench knife within the different, preshape the items of dough into free rounds.
Let the dough relaxation, uncovered, for half-hour.
7. Form – 6:30 p.m.
Place a baking sheet or clear kitchen towel subsequent to your work floor and, if utilizing, unfold a fair layer of white rolled oats on prime.
Flour the highest of the preshaped spherical and your work floor. Utilizing your bench knife, flip one of many rounds over onto the floured space. Utilizing floured palms, form the dough right into a bâtard. Switch the formed dough, seam-side up, to the pan with oats and rock it forwards and backwards so the oats stick. See my information to topping bread dough for extra assistance on getting the oats to stay to the dough.
Gently switch the dough to an 11-inch lengthy proofing basket, seam-side up. Repeat with the remaining spherical.
8. Proof – 7:00 p.m. to 9:00 a.m.
Cowl the hampers with a big, reusable plastic bag and seal shut. Place the hampers within the fridge to proof in a single day.
9. Bake – 9:00 a.m.
Because of the oval form of those loaves, you’ll be able to bake them in a Challenger baking pan as I’ve achieved right here or immediately on a baking floor, steaming your oven.
Place an oven rack with an oval Dutch oven within the bottom-third of the oven. Preheat the oven to 450°F (230°C) for half-hour.
See my information to steaming a house oven for bread baking for directions on baking with out a Dutch oven.
Uncover one of many proofing baskets out of the fridge, and put a bit of parchment paper over it. Place a pizza peel or inverted baking sheet on prime of the parchment, and utilizing each palms, flip every part over. Gently take away the basket and rating the dough.
Take away the underside of the preheated Dutch oven and slide the dough into the pan. Return the pan to the oven and canopy with the lid. Bake for 20 minutes. Vent the pan of steam by uncovering the pan (take away the lid from the oven or place it on the rack subsequent to the underside of the Dutch oven). Proceed to bake for 35 minutes extra. When achieved, the loaf ought to have an inside temperature of round 204°F (95°C), and the crust needs to be deeply coloured.
Rigorously take away the loaf from the Dutch oven to chill on a wire rack. Return the Dutch oven lid and backside to the oven to preheat for quarter-hour. Repeat with the remaining dough within the fridge.
Let the loaves cool on a wire rack for two hours earlier than slicing together with your favourite bread knife.
Description
Sourdough bread with freshly milled Kernza flour, a sustainable perennial wheatgrass that is as scrumptious as it’s nutritious.
Levain
Golden Flaxseed Soaker
- 65g Golden flaxseed
- 75g Water
Autolyse
- 478g White flour
- 279g Freshly milled Kernza flour
- 106g Entire wheat flour
- 565g Water
Most important Dough
- All the golden flaxseed soaker
- 47g Water
- 17g Advantageous sea salt
- All the ripe levain
- Levain (evening earlier than mixing, 9:00 p.m.)
In a small container, combine the Levain components and preserve it at a heat temperature for five hours. - Put together soaker and mill Kernza (9:10 a.m.)
Combine the soaker components within the above chart in a jar and canopy them whereas the levain ripens. Attempt to submerge all of the seeds in water as greatest you’ll be able to. Utilizing a house grain mill, freshly mill 279 grams of Kernza flour. Hold the flour on the counter after milling till referred to as for within the autolyse. - Autolyse (1:30 p.m)
In a medium mixing bowl, add the Autolyse components and blend till no dry bits stay. Cowl the bowl and let relaxation for half-hour. - Combine (2:00 p.m.)
Add the salt and levain to the highest of the dough in autolyse and use a splash of water to moisten. With moist palms, combine completely. Add the remaining water if the dough looks like it could actually deal with it. Subsequent, knead the dough for about 5 minutes till the dough smoothed and have become elastic. With moistened palms, unfold the flaxseed soaker excessive and pinch it into the dough. Fold the dough over itself and proceed pinching till the entire seeds are combined completely. Switch the dough to a bulk fermentation container and canopy. - Bulk Fermentation (2:30 a.m. to six:00 p.m.)
Carry out 3 units of light stretch and folds throughout this 3 and 1/2-hour interval, then let the dough relaxation for the rest of bulk fermentation. - Divide and Preshape (6:00 p.m.)
Flippantly flour your work floor and scrape out your dough. Utilizing your bench knife, divide the dough in half. Flippantly form every half right into a spherical form. Let the dough relaxation for half-hour, uncovered. - Form (6:30 p.m.)
Form the dough right into a spherical (boule) or oval (batard) and place in proofing baskets. Cowl the hampers with a reusable plastic bag. - Proof (7:00 p.m. to 9:00 a.m. the subsequent day)
Cowl proofing baskets with reusable plastic and seal shut. Then, place each baskets into the fridge and proof in a single day. - Bake (The following day, bake at 9:00 a.m.)
Preheat your oven with a baking floor or combo cooker/Dutch oven inside to 450°F (230°C). When the oven is preheated, take away your dough from the fridge, rating it, and switch to the preheated baking floor or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam within the oven or take away the lid (you’ll be able to preserve it within the oven or take away it) and proceed to bake for 35 minutes longer. When achieved, the inner temperature needs to be round 204°F (95°C). Repeat for the second loaf.Let the loaves cool for two hours on a wire rack earlier than slicing.
Notes
Golden flaxseed will be substituted for brown flaxseed or sesame seeds.
Key phrases: Sourdough, Flaxseed, Golden flaxseed, Kernza, Entire-grain, Freshly milled flour
Kernza Sourdough Bread FAQs
Can I exploit brown flaxseed on this Kernza Sourdough Bread recipe?
Sure, each golden and brown flaxseed will work equally properly with this Kernza sourdough bread recipe.
Can this bread recipe be made with sifted (white) Kernza flour?
Sure, however cut back the dough’s hydration by 5% (to complete flour).
What’s Subsequent?
After baking and tasting this freshly milled Kernza sourdough bread, I can fully perceive why Kernza has seen such a surge in reputation. The grain is just not solely good for our planet, nevertheless it’s additionally scrumptious on the dinner desk.
If you happen to’re eager on working with extra freshly milled flour, see the information to milling flour at residence or strive sourdough bread with freshly milled Yecora Rojo complete wheat.
Buon appetito!
