This straightforward yeast loaf comes together in just a couple of hours. For a denser loaf, you can substitute any BSM hard-red flour such as Rouge de Bordeaux, Marquis, Red Fife, Turkey Red, or TAM 105, type ’00’.
Add all ingredients except the caraway seeds into the bowl of an electric mixer fitted with a hook attachment. Knead on low speed for 6 minutes.
Increase the speed to medium for 2 minutes. Add the caraway seeds and knead 1 minute more on medium. The dough will be sticky and some of it may stick to the bottom of the bowl; this is okay.
Alternatively, if mixing by hand, add all the ingredients except the caraway seeds into a medium bowl and mix until everything is hydrated. Turn the dough out onto a clean surface and knead by hand for 10 minutes, being careful not to incorporate too much extra flour into the dough. It will be sticky. Add the caraway seeds and knead just to incorporate.
Gather the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rest in a warm spot for 1 hour or until doubled in size.
Turn out the puffy dough onto a lightly floured surface. Gently pat it into a rectangle roughly 8 x 6 inches using the flat palms of your hands and extended fingers. (Do not stretch or pull the dough; it will go as far as it wants to. Rye has a much more delicate gluten structure, so this dough is at greater risk of tearing.)
Starting from the shorter edge, roll the dough away from you like a yoga mat, ending with the seam down on the counter. Rock the rolled dough back and forth to create an even log, equal to the length of your loaf pan.
Spray the loaf pan with cooking spray and transfer the log, seam-side down. Cover and allow the dough to proof for 45 minutes to an hour, until it rises to about an inch above the sides of the loaf pan. Meanwhile, heat the oven to 375°.
If you’d like, brush the loaf with butter before baking. Bake for 35 minutes, or until the internal temperature reaches 200°. Turn the loaf out of the pan and cool on a cooling rack.
Title says it all. Really can’t go wrong with the grains Barton Springs offers. However I’m not the biggest fan of the paper bags they come in. They just feel kind of flimsy, like to the point where I’m almost concerned the bag will break. I recommend moving them to another container. Great wheat berries tho!
Stone ground flour from Barton Springs Mill makes amazing sourdough bread
I purchased several stone ground heritage grain flour from Barton Springs Mill and tried multiple Ken Forkish bread loaf recipes , from his black bread to an emmer loaf. The breads turned out amazing and I know the flour made all the difference. I have plenty more loaves to make and I’m truly happy having my stash of flour from Barton Springs mill. I highly recommend giving these heritage grains a try. A very happy customer from Texas - who is delighted to purchase local .
So grateful for the ability to purchase Einkorn berries, a true super food. I use a Wonder Mill for grinding, and make fresh baked goods on a nearly daily basis. Thanks, Barton Springs Mill.