Hearty Almond and Ancient Grain Bread
| Ingredients | Amount |
|---|---|
| Biga | |
| Bread flour | 218 g |
| Water | 132 g |
| Yeast | 1 g |
| Kamut | 156 g |
| Spelt, whole | 124 g |
| Amaranth | 62 g |
| Flax seeds | 62 g |
| Water | 454 g |
| Bread flour | 1,171 g |
| Whole wheat flour | 391 g |
| Instant yeast | 11 g |
| Water | 967 g |
| Biga | 350 g |
| Salt | 45 g |
| Bread dough (pate fermente) | 935 g |
| Almonds, toasted, chopped | 326 g |
Method
Add the water and yeast for the biga to a small mixing bowl. Add the flour and mix by hand until the mixture resembles a coarse dough. Cover and allow to ferment for 20 to 24 hours at room temperature.
Combine the kamut, spelt, amaranth, and flax in a plastic container. Pour the water over the grains and allow them to soak for 12 hours.
In the bowl of a stand mixer fitted with a dough hook add the water, grain mixture, and the biga in small pieces. Add the flours, yeast, and salt. Mix on low speed for 6 minutes.
Add the pre-fermented dough in small pieces and mix for 4 minutes on speed 2. Add the almond and mix in speed 1 until just combined.
Put the dough into a lightly oiled tub. Allow the dough to rise at 78°F for 1 hour. Fold the dough and ferment another 30 minutes. Fold the dough again and let it rest for 30 minutes before dividing.
Divide into 620 gram pieces. Shape into rounds and place seam side up into proofing baskets. Let proof at 78°F until a finger pressed into the loaf leaves an indentation.
Turn out the loader or peel. Slash the top of the loaf. Bake at 440°F with steam directly on the deck of the oven. Vent half way through the bake. Total time is 35 to 40 minutes. Allow to cool on a wire rack.
Yield: Eight 620-gram loaves
