\n\n\n\n\n\nBSF Kitchen Test: 06\/08\/20\n\n\n\nIngredients:\n1 batch of enikorn sourdough levain (insert link)\n122 g warm milk (100°F)\n60 g warm, filtered water (100°F)\n2 tablespoons sucanat or raw sugar\n300 g fresh ground einkorn wheat\n1 ½ tsp kosher salt\n2 tablespoons melted butter\n\n\n\nPreparation Instructions:\n\n\n Combine milk, water and sugar in a large bowl until sugar is dissolved. Add sourdough levain and mix. Add ground einkorn and salt and mix with a stiff spatula. Add melted butter until absorbed by dough. Your dough will be very wet and stick. Cover bowl tightly and set aside for 15 minutes.\n\n\n\nAfter 15 minutes, turn dough once (insert link) and return to bowl, cover tightly and set aside for 4 to 5 hours. Allow to rise no more then 50%.\n\n\nTurn dough out of the bowl onto a lightly floured work surface, pat and pull dough gently until it is about an 8 inch long rectangle. Fold dough into thirds (like a letter) bringing the short ends of dough to the center, pinch and press in order to seal the seam. Rotate dough and repeat, being sure to seal seams well.\n\n\nPlace dough into a well greased 8.5 x 4.5 inch loaf pan and cover tightly with greased plastic wrap or plastic wrap alternative and set aside for one hour, or until the dough has risen no more than 50%.\n\n\nBake bread in a 375°F for 30-40 minutes until the crust is golden brown and makes a hollow sounds when tapped. Allow bread to cool for 15 minutes before removing from pan. Allow to cool completely before serving.\n\n \n \n\nBrought to you by Be-Still-Farms.com, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.