A bold loaf made with Anita's Organic Emmer Flour: High in protein and fibre, slightly lower in gluten.
250 g Anita’s Emmer flour
20 g Sea Salt
24 g Fresh Yeast (or 12 g dried yeast)
160 g Baked Potato, with the skin, mashed
600 ml Dark Craft Beer (room temperature) or lukewarm water
Knead the dough for approximately 6 – 8 minutes or until the dough feels smooth, subtle with a good elasticity. The gluten strands of Emmer grain is not as elastic as wheat gluten, so a more gentle kneading would be more appropriate.
Try to have the dough temperature at around 78 F after kneading to ensure a healthy fermentation.
Allow the dough to double up in volume (approximately 60 – 90 min).
Shape the dough nice and round and place them onto the sheet pan to be used and allow them once again to double up in volume.
Prepare the topping mixture:
90 g Anita’s Organic Whole Emmer Flour
160 ml Dark Craft Beer (or water)
4 g Salt
2 g Fresh Yeast (or 1 g dry yeast)
Combine all together and spread it gently over the top of the loafs, dust well with flour and bake (with steam if possible) at 425 F for approx. 30 – 45 min.