Einkorn whole wheat flour bread with oat bran
Servings: 12 slices
Equipment
- stand mixer
Ingredients
- 275 g Einkorn whole wheat flour
- 275 g Einkorn AP flour
- 75 g oat bran
- 5 g sea salt
- 8 g yeast
- 45 g honey
- 14 g olive oil
- 300 g water
Instructions
- Using a stand mixer, add all of the ingredients and mix until roughly combined and let sit for 15-30 minutes, the dough will be very shaggy
- Using a dough hook on medium speed, mix the dough for several minutes, until completely combined, the dough will still be fairly wet and may not be clearing the bowl
- Place dough into a lightly greased bowl in oven or microwave with a small cup of hot water to rise for 90 - 120 minutes, until it has almost doubled, folding the dough once or twice during the rise depending upon how sticky the dough is
- Pour dough out onto lightly floured counter, shape the dough and place into a lightly oiled bread loaf pan
- Preheat oven to 425 degrees
- Place bread loaf back into microwave or oven with small cup of hot water and let rise again until dough just starts to rise above the rim of the loaf pan
- Place bread loaf into preheated oven, and turn heat down to 350 degrees. If you would like to steam the bread a little, throw a few ice cubes onto the bottom of the oven as you close the oven door
- Bake 40 minutes, turning halfway through
- Bread should be done, but if you are worried, take internal temperature of loaf. It should be at least 195 degrees.
- Allow bread to cool at least 1 hour before serving. If you can.