Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for Whole Grain Blue Emmer
-8 oz (227g) Super Sprout™ Wheat Flour
-8 oz (227 g) Whole Grain Blue Emmer Flour
-1 teaspoon salt(7g)
-1 1/2 teaspoons instant yeast (4.5 g)
-14.5 oz (411 g) room temperature water
Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.