Tag Archives: fresh milled Kamut Flour

SD Kamut Cranberry Challah Porridge Rolls

1 Feb

   This is the same basic formula as my last post except this time I added some cranberries and reduced the egg amount slightly.  I love the flavor of these rolls and they are worth giving them a try as I know you will not be disappointed.  Keep in mind this is a pretty wet dough and is not the easiest to form into rolls.  I used wet hands and a dough scraper to help me.  I don’t like adding a lot of extra flour when shaping rolls, but you can certainly do that if you desire, just don’t end up making them too dry.

I would suggest adding more cranberries than I did which was less than desired due to that is what I had left in the house.

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients including the cranberries in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk, plus the Greek yogurt and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, egg yolks and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, butter, honey and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 30 minutes.  Remove the dough and shape as desired.  This is a pretty wet and sticky dough.  I don’t like to add a lot of extra flour when making rolls so I used wet hands and a dough scraper to help me shape the rolls.  Each roll was around 150 grams total weight.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 515 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 435 degrees.

Take the rolls out of the oven when they are nice and brown which should take around 15 – 20 minutes and let it cool on a bakers rack before for at least 2 hours before eating.

I also decided to make a loaf out of part of the dough which you can see below.

SD Kamut Challah Porridge Bread

1 Dec

  I made a similar version of this bread a while ago and it came out great.  I wanted to change up the flour a bit and swapped out the whole wheat in the original formula with Kamut and some potato flour.

I also used Greek yogurt instead of the original ricotta cheese.

I was very happy with the end result on this one.  It’s one of the tastiest challah breads you will ever eat.

Download the BreadStorm File here.

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk, plus the ricotta and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, egg yolks and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, butter, honey and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 30 minutes.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 515 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  (I lowered the temperature for the last 15 minutes to 425).  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Multi Grain Ricotta Rice Rolls

21 Jul

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

Note: the water content from the ricotta cheese is about 72% and is not indicated in the hydration.  This was a pretty sticky dough as the water from the ricotta and also the moist rice really made a big difference. You want to make sure to hold some water back from the first mix and add it after the first autolyse to make sure you don’t end up over-hydrating the dough.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours, ricotta cheese  and 3/4’s of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, rice and salt and remainder of the water (see note at beginning of post), mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1 – 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 hours.  Remove the dough and divide into pieces approximately 135-150 grams depending on how big you want the rolls.  Place them on a baking sheet and cover with a slightly damp lint-free towel or use plastic wrap and spray with veggie spray.  Depending on the room temperature it should take 1 – 2 hours for them to rise about 1/3 in size.  Before baking use an egg wash if desired or if you want them even softer you can brush with some melted butter or milk.

Around 45 minutes before ready to bake, pre-heat your oven to 475 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Lower the temperature to 440 degrees.  Bake for around 25 minutes until the crust is nice and brown and the internal temperature of the bread is 195 -200 degrees.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating, (I doubt you will resist, so go ahead and eat them nice and hot with some butter!).