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Kernza Sandwich Bread
Kernza perennial grain has a nutty herbal flavor and it makes an aromatic and soft sandwich bread when paired with bread flour. It’s high in protein, antioxidants, and fiber. At 15% of the total flour in this sandwich bread, the Kernza bran still imparts a lovely color to the bread. This recipe is scaled to bake inside a small Pullman pan (skip the lid if you want), or a medium loaf pan with some doming over the edge. For a domed Pullman pan bread, multiply each ingredient by 1.2. Check out the Photo Gallery after the recipe for shaping steps and to see the crumb difference between the traditional loaf shape (more open) and the lobed loaf shape (more feathery).
To learn more about Kernza, check out this article: Baking Bread with Kernza Perennial Grain, and here are two more bread recipes using Kernza: Kernza Artisan Bread and Kernza Sourdough Ciabatta.,
Lobed loaf shape
Kernza Sandwich Bread
Soft sandwich bread is a wonderful staple of most kitchens, and using some fresh milled Kernza perennial grain adds a delicious nutty herbal flavor and caramel color to the crumb.
Ingredients
For a Small Pullman Pan or Medium Loaf Pan
Baker's Percentages
Instructions
Mixing and Bulk Fermentation
Shaping
Final Proof
Baking
Photo Gallery
Shopping List
Kernza Perennial Grain
High Protein Bread Flour
Mockmill 100 Grain Mill
Breadtopia’s Choice Kitchen Scale
$18.00Dough and Storage Bucket with Lid — 2 qt. Square
Pullman Loaf Pan & Cover — Small
Kernza Sandwich Bread