This loaf was specifically dialed in for a Zojirushi bread machine using a custom cycle. We've had reports that it also works well on the "Whole Wheat" course of other bread machines using a 2 lb loaf pan.
Before you start:
- Keep your water no hotter than 138°F, this protects the yeast once it makes contact with the liquid.
- Use bread machine instant yeast (found at most grocery stores), not active dry yeast.
Total Cycle Time
~3 hr 4 min
Yield
1 loaf (2 lb pan)
Ingredients
- 300 ml warm water (no more than 138°F)
- 3 tsp salt
- 60-80 g sourdough starter (totally optional, omitting it will not impact the loaf)
- 118 g extra virgin olive oil
- 118 g honey
- 600 g flour: hard red or hard white wheat, with some spelt, kamut, or einkorn mixed in (use no more than 100 g kamut or einkorn total for a good rise)
- 1.5-2 tsp apple cider vinegar (with the mother)
- 1 tbsp bread machine instant yeast
Instructions
- Layer the ingredients in your machine's pan, liquid first: warm water, extra virgin olive oil, honey, apple cider vinegar, salt, and sourdough starter (if using).
- Mound the flour on top of the liquid layer, covering it completely.
- Make a crater in the center of the flour mound and add the instant yeast there. This keeps the yeast dry and separated from the liquid until the knead cycle begins.
- Run the custom cycle below (see table).
| Stage | Time |
|---|---|
| Rest | 30 min |
| Knead | 30 min |
| Rise 1 | 45 min |
| Rise 2 | 25 min |
| Bake | 54 min |
Note: The rest stage allows the fresh-milled flour to autolyze and fully absorb the liquid before kneading begins. If your machine doesn't support custom cycles, use the Whole Wheat course with a 2 lb loaf pan setting instead.
Made with our organic, fresh-milled flours
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