As I mentioned recently, I have been experimenting with my new “stash” of Maine Grains. In addition, this is my standard Cranberry Walnut Breakfast Bread that I make almost every week. I swapped out the standard bread flour and a bit of whole wheat flour that I usually use to make it with the Maine Grains Kamut Ancient Grains wheat and it turned out fantastically. Moist, hearty and flavorful. I think it is a success. I will have to loop back with my “taste testers” to see what they think.
Ingredients
3 cups Maine Grains Kamut Ancient Grains Flour
1 teaspoons salt
2 teaspoons brown sugar
1/4 cup liquidy honey
1/2 cup active sourdough starter
1 cup water, between 100-115F
1 cup chopped walnuts
1 cup dried cranberries
Directions
In a large work bowl, combine flour, brown sugar and salt. In another bowl, or large measuring cup, combine sourdough starter, honey and water. Combine until all the flour is incorporated, and turn onto a floured bench, to knead into a cohesive dough. Place in a bowl to rise for 20 minutes. Then flatten slightly, place cranberries and walnuts in the middle and using the stretch and fold technique, fold in these ingredients in. Let rest 30 minutes, then repeat the folding technique, 4 more times, for a total of 2 hours. Then, cover the bowl tightly and place in the refrigerator overnight.
On the following day, up to 24 hours later, remove the dough from the fridge and let come to temperature, about 2 hours.
Place the large dutch oven, with lid inside the oven and preheat to 450F.
While the oven is preheating, shape your bread. Lightly sprinkle the working surface with flour. Using a spatula, gently scrape the bread dough out onto your floured surface. Flour your hands and gently shape the dough into a round loaf (boule). Minimal handling is optimal!
Once you’ve shaped the dough, set it into a well-floured proofing basket (banneton) and cover loosely with a clean dish towel. Just before baking, invert the formed bread onto a piece of parchment paper. Once the oven and the dutch oven are heated, carefully remove the dutch oven from the oven, carefully remove the lid (it will be screaming hot!) and using the parchment paper, lift the bread into the dutch oven. Score the bread, then place lid on pot, place pot in oven.
Bake your bread for 35 minutes with the lid on, then remove the lid and bake for an additional 15 minutes with the lid off, until the top is quite browned.
Remove the bread from the oven and let cool completely before slicing.
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