Directions

This recipe uses a sponge for the first part of the mixing/rising process.  

 

Sponge  (1st rise)

Mix together all the water, the yeast, 1/2 of the Khorasan and Einkorn flour (2 cups each) and all the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30-45 minutes. This sponge helps create a better gluten structure.

 

After 30 minutes, add:

2 c Khorasan flour

2 c Einkorn flour

1/4 c ground flax (flax will help bind the dough better, but is entirely optional)

2 1/2 tsp salt

1 Tbsp coconut oil

1 Tbsp butter 

 

The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.

 

Knead for 3-4 minutes with Bosch mixer on speed I, Kitchen Aid mixe, medium speed. 3-4 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft, or a bit more water if the dough is too stiff.

 

2nd Rise

Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Khorasan and Einkorn rise slower than red/white wheat so be patient.

 

3rd Rise

Divide the loaves into equal parts. Form loaves and put into pan or make round loaves and place on baking sheet with parchment paper. Slash the loaves if you'd like. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.

 

Bake for 30-35 minutes at 350 degrees Fahrenheit. Bread should be 180-190 degrees internally when done. Add additional baking time if needed. Bread will be dark, golden brown when done.