My favorite homemade bread recipe! Also... our new favorite breed of ducks!
Like 4 Dislike 0 Published on 2 Feb 2017
BREAD RECIPE BELOW!
Favorites all around here - in the form of bread and ducklings! We welcome a few new critters to our farm this past week and are giddy about what they'll bring to the farm. Also, I'm going to show you how to make my very favorite einkorn bread that's maple-sweetened and littered with chopped walnuts. It's hearty, easy, and so dang delicious. Give it a try!
Einkorn Maple and Walnut Loaf
Makes 2 large loaves
You will need:
1 recipe sourdough levain (recipe below)
2 ½ cups warm water
6 cups whole grain einkorn flour (I use this one: http://amzn.to/2kL3m8m)
6 cups all-purpose einkorn flour (like this: http://amzn.to/2lv5Vzl)
3 teaspoons sea salt
2 cups chopped walnuts
½ cup maple syrup (the REAL stuff, like this: http://amzn.to/2liwmWV)
The night before, mix together the sourdough levain. Let it sit out on the counter overnight.
The next morning, mix together the levain and the water.
In a large bowl, mix together the flours and the salt.
Pour the levain into the flour mixture. Mix to combine. Let the mixture sit for 15 minutes.
On a floured surface, knead the dough until smooth - adding a bit more flour if necessary to keep the dough from sticking. Divide the dough into two. Roll each loaf into a ball, tucking the sides underneath the loaf to create a smooth surface.
Place the loaves on a heavily floured kitchen towel and dust the top with flour. Cover with plastic wrap (or linen) and let the loaves rise in a warm area for 3-5 hours.
Preheat a dutch oven in a 450 degree oven.
While the oven is preheating, gently squish the loaf into an oval before grabbing the sides of the oval and tucking them back into the middle. Flip the loaf over. You should have created a beautiful, smooth, round loaf!
Let the loaves rest again for 60-90 minutes (plastic wrap over the top will prevent a premature crust from forming).
Place one of the loaves into the preheated dutch oven. Slash the top with a sharp knife in a hashtag pattern. Put the lid on and bake for 40 minutes.
If you like a browner loaf, remove the lid and bake for 5 more minutes.
Remove the loaf and repeat with the second loaf. Allow the loaf to cool on a wire rack before eating. If, unlike Stuart, you can wait that long.
Sourdough Levain
You will need:
4 tablespoons sourdough starter (inactive or active)
1 cup water
2 cups einkorn flour
Combine the sourdough starter (inactive or active) with the water. Stir to combine.
Mix in the flour.
Let it sit at room temperature for 6-10 hours.
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