Kernza Sandwich Bread

Step one in this recipe—if you haven't done it already—is to go learn about Kernza! Kernza is a perennial wheat hybrid with a long list of attributes when it comes to sustainability. It grows with fewer inputs than annual wheat and has an extensive root system that reduces soil erosion and sequesters carbon. The rolled flakes are an easy substitute for oatmeal. The egg noodles boil up like any other pasta. And the flour works well as a supplement in recipes. But since Kernza has more protein and less gluten than regular wheat, you'll need to combine it with another flour or make some adjustments if you use it to bake bread.

Luckily for us, Full Circle customer Clark Boatright has been experimenting to find just the right ratio for baking a killer Kernza sandwich loaf. A better capitalist would take that recipe and sell it to Betty Crocker. But Clark believes in community. So here he is, giving away his perfect Kernza bread recipe as a Kansas Day present to you! (You're welcome!)

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Ingredients

• 2 ½ c. King Arthur or Stone & Sparrow bread flour (I’ve also used all-purpose flour to equal effect)
• 2 ½ c. Kernza flour
• 1 tbsp. salt
• 2 tsp. active dry yeast 
• 1 ¾ c. water
• ¼ c. honey

Directions

1. In a Kitchen Aid type mixer, combine the flours, salt and yeast.

2. Stir and dissolve the honey into the water. Run the mixer at a low speed using a dough hook, and gradually pour in the honey-water.

3. Once it has turned into a sticky mass, crank the speed up to medium (level 4 on my mixer…I’ve never dared go higher as I think my mixer would fly off the counter).

Let the mixer run for about ten minutes. (Keep an eye on it; my mixer moves around a lot during this.) The dough will stick to the bottom and side for the first 7-8 minutes as it builds up elasticity, but by the 8-10 minute mark the dough should all come together and come away from the bowl as it mixes. 

(Alternatively, if you have the time, determination and desire for massive forearms, you can knead the dough on a floured surface for 10-15 minutes. I usually have four children hanging around as I make it; so to the mixer I go.)

4. Let the dough rise 2-3 hours. This is the finicky and hardest part, I have found. In the winter when my house is about 65 degrees, the bread needs 3 hours minimum to rise. In the summer, 2 hours is closer. Dough should be roughly doubled in size. If you don’t let it rise enough, the bread will be dense and likely have a blow out on the side seam.

5. Punch dough down, fold it over a few times, and shape it into a log that fits into your bread pan. Let it rise in a warm place for 1-2 hours (again, depends on house temperature). My general rule is once the dough has risen an inch over the pan, it’s good to go.

6. When dough is close to ready, preheat the oven to 450°F. Place a small pan on the bottom rack.

7. Boil some water when the dough is ready. Carefully pour it into the pan on the bottom rack. I don’t know all the science behind it, but apparently steam in the oven is good for the bread. I have tested this and I agree. 

8. Place the bread on the middle rack. 

9. After 10 minutes, lower the temperature of the oven to 350°F. (The initial shock of heat helps with the initial rise of the dough, but you don’t want it that hot forever.) Bake 30-40 minutes more.

10. Take the bread out and let it rest for an hour on a wire rack. Then it should be good eating. Enjoy!