Ingredients:
420 g Hard Red Wheat Berries
420 g Hard White Wheat Berries
20 g Vital Wheat Gluten
75 g Honey
12 g Salt
75 g Oil (avocado or olive)
560 g Warm Water
20 g Instant Yeast
This recipe will make 2 loaves.
Preheat oven to 350. Combine and mill your wheat berries. Add 560 g of milled wheat, gluten, honey, salt, oil, and water to you mixer. Pulse until incorporated. Sprinkle yeast on top. Pulse a few more times. Cover and let sit for 20 minutes.
Put mixer on low setting while you add the remaining flour. Knead on medium setting for 4 minutes.
Remove dough and place on a lightly oiled bench. Slam dough on bench 7 times. Divide dough in half. For each half: Slam an additional 7 times. (Add more oil to your bench as needed and oil your rolling pin). Roll out your dough into a rectangle ~ 1/4 inch thick. The width of your rectangle should be ~ length of loaf pan or slightly less. Roll dough into a log, keeping it tight. Pinch and smooth the seam and sides. Place into a well-greased loaf pan – seam side down.
Place a towel over loaf pans. Allow to sit until loaf rises to about the height of loaf pan. Score the top with a bakers lame or sharp knife.
Bake for 30-35 minutes or until internal temp reaches 190-200 degrees. Remove from pan and allow to cool.
