Ingredients
Method
Mill your flour
- I love a mix of the hard red and kamut. The kamut gives it the best texture and great flavor. I highly recommend following the gram measurements for precision.
Make your dough
- To a stand mixer add all of your ingredients minus the salt and yeast.1 1/2 cup hard red or hard white wheat, 1 cup Kamut flour or Khorasan grain , 5 tbsp unsalted butter melted, 1/4 cup water, 1/2 cup milk, 1 egg, 2 tbsp Sugar or 44g of honey
- Mix together until combined and allow to rest for a minimum of 20 minutes or up to 1 hour.
- After resting the dough add in the salt and yeast. Knead with the dough hook for 8-10 minutes. Until you have a smooth, stretchy dough ball.1 tsp salt, 2 1/4 tsp Instant yeast
- Allow to rise for 1-1 1/2 hours. Rise time varies based on temperature.
- After its doubled in size place dough onto the counter and cut into 6 pieces using a bench scraper. Roll into balls using a cupped hand to create tension in the dough by going in small circles. place onto a parchment lined baking sheet. Allow to rise again for 1 hour. Before baking top with sesame seeds if desired.
- Bake at 375° for 15-18 minutes . I like to temp my bread so internal temp should be 190°. Tops will be golden brown
Notes
This exact recipe isn't interchangeable with active dry yeast.